Butternut Tart using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the pumpkin pie! A dish that takes us on a delightful journey through autumn's bounty. Originating from the Americas, this savory creation marries the sweetness of red kuri squash with the smoky allure of bacon, creating a flavor profile that dances on your palate. With a crispy, buttery crust cradling a rich filling of clotted cream and eggs, each slice is a slice of happiness! Fun fact: Did you know that pumpkin pie was served at the first Thanksgiving in 1621? It’s not just a dessert; it’s a piece of history on your plate! So gather around, slice it up, and let the aroma of nutmeg and freshly baked goodness fill your home. Who wouldn't want a piece of this festive delight?
Ingredients
- 800 g Butternut squash
- 500 g Water
- 3 Eggs
- 200 g Whipping cream
- 80 g Granulated sugar
- 1 Pinch(es) Ground nutmeg
- 1 Pinch(es) Salt
Steps
Butternut Squash Puree
- Cut into cubes, and add 800 g of butternut squash in the food processor bowl.
- Add 500 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Transfer the content of the strainer in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Setaside the preparation content let cool during 10min.
Tart Filling
- Preheat the oven at 180°C.
- Line a tart pan.
- Blind bake the crust until lightly golden.
- Cook in the oven at 180°C during 15min.
- Remove the content of the oven on a workplan let cool.
- Wash the food processor bowl.
- Transfer the content of the preparation content in the food processor bowl.
- Add 3 eggs, 200 g of whipping cream, 80 g of granulated sugar, 1 pinch(es) of ground nutmeg, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Pour the content of the food processor bowl in a baking dish.
Final Baking
- Cook in the oven at 180°C during 30min.
- Bake until the filling is set and the crust is golden brown.
- Let the tart cool completely before serving.
- Serve Cold.
