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
Ingredients
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2 tablespoons
honey
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1
butternut squash, peeled, seeded and cubed
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2
eggs
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3 tablespoons
cornstarch
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5 tablespoons
sugar
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1/2 cup
heavy whipping cream
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1
refrigerated pie crust
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1/3 cup
sliced almonds
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powdered sugar - to dust
Directions
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Place honey into a deep sided sauce pan and heat over medium heat. Add cubed squash and cook for approximately 10 minutes. Stirring frequently.
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Preheat oven to 395 degrees. WHILE squash is cooking, into a bowl whisk together: eggs, corn starch, sugar and heavy whipping cream.
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When squash has finished cooking, pour cream mixture over squash.
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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.
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Bake for approximately 25-30 minutes or until mixture sets up. Allow to cool prior to slicing.
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