Preheat the oven 350 degrees F.
Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.
Roast the squash for 30 minutes until the inside is tender.
Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.
While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.
While the food processor is running, add water and pulse until the dough comes together.
Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.
Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.
Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.
To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.
When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.
Remove the rice or beans and paper and bake for another 10 minutes until golden.
Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.
Remove the tarts from the oven and let them cool to room temperature.
When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.
Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.