Spiced butternut squash tart

Spiced butternut squash tart

By
From
Desserts
Serves
8

I love this recipe, and it’s great served with the ginger and syrup ice cream. As with most tarts, don’t overcook or the filling will split when cooling. You can also make this with pumpkin if you have trouble finding a squash.

Ingredients

Quantity Ingredient
300g Rich shortcrust pastry, made using icing sugar to make it sweet
500g butternut squash, peeled and cut into large chunks
2 eggs
100g caster sugar
50g ground almonds
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
200ml single cream
icing sugar, for dusting
Ginger and syrup cheesecake, for serving

Method

  1. Pre-heat the oven to190ºC.
  2. Roll out the pastry to a thickness of 5mm and line a 23cm loose-bottomed tart tin, then line with clingfilm or baking parchment and fill with baking beans or rice. Place on a baking tray and bake in the oven for 15 minutes.
  3. Remove the clingfilm and baking beans and return to the oven for a further 10 minutes to crisp the base of the tart.
  4. Meanwhile, place the butternut squash in a steamer over the top of a saucepan of boiling water and steam for 15–20 minutes until tender. Remove from the steamer and cool. Place the cooled squash into a food processor and blend to a purée.
  5. Place the eggs and sugar in a large bowl and whisk to combine. Add the ground almonds, spices and single cream and whisk until smooth. Add the puréed squash and mix once more. Pour into the pastry tart and bake in the oven for 40–45 minutes until set. Remove from the oven and cool for at least 1 hour.
  6. To make the cream, place the cream, syrup and ginger into a bowl and whisk until soft peaks are formed.
  7. To serve, place a slice of tart on a plate with a spoonful of ginger and syrup ice cream and dust with icing sugar.
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