food, Recipes

Hubbard Squash and Nutmeg Custard Tart

Toby Murphy

ingredients

For the pastry case 200g unsalted butter 100g caster sugar 335g flour 2 eggs 2g salt For the hubbard squash custard 250ml cream 60g caramel sugar a pinch of salt 500g hubbard squash purée* 3 eggs 1 egg yolk 5ml ground nutmeg *For the hubbard squash purée 1 medium-sized hubbard squash 10g salt 100g cubed unsalted butter 500ml water

method

To make the squash purée*, preheat the oven to 200˚C. Remove the skin from a medium sized hubbard squash and cut the flesh into cubes. Place the squash, 10g salt and 100g cubed unsalted butter on a roasting tray, add 500ml water, and roast for 40 minutes. Transfer the ingredients to a food processor and blend until the mixture is smooth. To prepare the pastry case, cream the butter and sugar in a mixer until it is light. Slowly add half the flour followed by the eggs, while you mix on the slowest speed, then finally add the rest of the flour and the salt and mix until you form a dough. Remove the dough and place it on a work surface. Knead it for two minutes until it forms a ball. Wrap it in clingfilm and place it in the fridge to rest for 30 minutes before you use it. Preheat the oven to 160˚C. Roll out the pastry and use it to line four tart tins. Place them in the freezer for 20 minutes. Line each pastry case with baking paper and fill them with dried beans or rice. Blind bake the cases for 20 minutes, then remove the beans or rice and let the cases cool. To prepare the custard, preheat the oven to 130˚C. Slowly heat the cream, sugar and salt in a pot until the sugar has dissolved. Remove the pot from the heat. Mix the purée, eggs and egg yolk in a bowl, then add this to the cream and mix thoroughly. Pour the custard into the baked tart cases, dust the nutmeg on top, and bake for 30 to 40 minutes or until the custard has set. SERVES 4 Originally published in HL August 2015