This is like pumpkin pie or squash pie, only much squashier tasting, very smooth and delicious. its my go to dessert.
Sweet tart crust…
- 2 1/3 C flour
- 1/3 C usgar
- pinch salt
- 1/2 t baking posder
- 3/4 C (6 ounces) unsalted butter, col, cut into small cubes
- 1 egg
- 1 egg yolk
- splash of vanilla extract
- 1/4 C heavy cream
With Food procesor, pulse dry ingredients, add butter and pulse until mixture looks sandy, no clumps of butter. Add wet ingredients (which you should whisk sepperatley). pulse a few times until the dough comes together. add a few drops of ice water if it needs more liquid.
Work the dough with hands until even, wrap in plastic, chill in fridge for 2 hours before rolling out.
Roll out and set into tart shell, return to fridge for 10 minutes before adding custard.
Squash Custard…
- 1/2 C Honey
- 1/2 C Sugar
- 1 t salt
- 1 C (8 ounces) unsalted butter
- 1/4 C heavy cream
- 1 egg
- 1 egg yolk
- 1 large or 2 small squash (either butternut or thelma sanders)
Preheat oven to 325, Cut squash in half, remove seeds, rub with butter, dust with ginger, clove, cinamon, salt and roast in oven until soft.
Meanwhile, heat Honey, Sugar and Salt until melted, add butter and bring to a hard boil. Let cool for 20 minutes, whisk in cream, eggs and squash. Puree mixture (you can also just puree the squash and whisk it in, or you can pass the mixture through a chinois or other fine strainer). The smoother the mixture the better. Pour the mixture into the chilled tart shell, bake fore 30 to 45 minutes or until the custard is set but still a little wobbly. Let cool before removing from shell. enjoy
