Torta Dolce di Zucca {Sweet Squash Tart/Pie}

By bellalimento • March 7, 2011 • 0 Comments

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Author Notes: This sweet Italian squash tart has complex deep flavors, a buttery, flaky crust that's filled with honey bathed squash, surrounded by a custard like blanket and sprinkled with sliced almonds. - bellalimento

Serves 8

2 tablespoons honey
1 butternut squash, peeled, seeded and cubed
2 eggs
3 tablespoons cornstarch
5 tablespoons sugar
1/2 cup heavy whipping cream
1 refrigerated pie crust
1/3 cup sliced almonds
powdered sugar - to dust

Place honey into a deep sided sauce pan and heat over medium heat. Add cubed squash and cook for approximately 10 minutes. Stirring frequently.
Preheat oven to 395 degrees. WHILE squash is cooking, into a bowl whisk together: eggs, corn starch, sugar and heavy whipping cream.
When squash has finished cooking, pour cream mixture over squash.
Spray a 10″ tart pan with cooking spray. Carefully mold pie crust into tart pan. Pour squash mixture into pie crust. Using a spoon, be sure squash is evenly distributed. Sprinkle almonds on top and dust with a sprinkling of powdered sugar.
Bake for approximately 25-30 minutes or until mixture sets up. Allow to cool prior to slicing.