Butternut Squash Tart

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: Under an hour

12 tart shells
Filling:
1 cup cooked squash purée
2 eggs
2 tbsp whipping cream
1 tbsp maple syrup
1 tbsp brown sugar
1/2 tsp cinnamon
Pinch cloves
1/2 tsp salt
1 tsp cornstarch
Preheat oven to 350°F. Blend all filling ingredients together until completely smooth. Divide equally between uncooked tart shells. Bake for 15-20 minutes, until the crust is golden brown and the filling starts to puff a little. Cool on a rack and serve with whipped cream. Yield: 12 tarts


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