1 large butternut squash, seeds removed and cut into chunks
Pinch of grated nutmeg
Pinch of ground ginger
Pinch of ground cinnamon
40mls maple syrup
25g caster sugar
3 large eggs
200ml double cream
Toasted pumpkin seeds to finish
First of all, make the sweet pastry and allow to rest.
Pre heat the oven to 180ºC Remove the pastry from the fridge and roll out to about the thickness of a pound coin. Line a 22cm tart tin (loose bottomed is best) and place back in the fridge to allow to rest. This will prevent shrinking when you come to bake the case.
Once rested fill with baking beans and bake blind for about 20 minutes until golden brown.
Meanwhile prepare the filling. Place the chunks of squash onto a baking tray and sprinkle with the spices. Cover with tinfoil and bake for approximately 45 minutes until it is soft. (This could be done ahead of time.)
Once the squash has cooled, remove the flesh. You will need about 600g for the recipe. Puree until smooth.
Place into a mixing bowl and add the sugar, maple syrup and the eggs. Mix well and then stir in the cream.
Fill the tart case with the mixture and bake for about 45 minutes. It is best to remove it from the oven whilst it still has a bit of a wobble, this will prevent over cooking and cracking as it cools.
Decorate with toasted seeds and serve with a good dollop of vanilla icecream.
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