Cakes and Pastries Recipes - Squash and Cinnamon Tart Recipe

Ingredients

Serves 6:

• 1 3/4 lb squash

• 10 oz pie crust dough (refer recipe)

• 2 tbsp flour

• 3 oz sugar

• 4 eggs

• 2 tbsp starch

• 1 tsp ground cinnamon

• 3 eggs milk

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Method:

1. Peel the squash, discard the seeds and the fibers, and cut the flesh into chunks. Steam for 45 minutes.

2. Roll out the dough on a floured countertop. Place the crust in a non-stick tart pan. Cover the crust with baking paper and weigh down with dried beans.

3. Bake blind in a preheated oven at 350F/180C/ for 10 minutes.

4. Discard both the paper and the beans. Beat the sugar and eggs in a mixing bowl until the mixture turns white. Add the starch and the cinnamon.

5. Pour in the milk and stir well. Mix the squash pulp and fold it into the preceding mixture. Fill the tart with this mixture and bake for 25 minutes.

6. Take the tart out of the oven. Allow it to cool before turning it out.