For the pastry case
200g unsalted butter
100g caster sugar
For the hubbard squash custard
60g caramel sugar
a pinch of salt
500g hubbard squash purée*
1 egg yolk
5ml ground nutmeg
*For the hubbard squash purée
1 medium-sized hubbard squash
100g cubed unsalted butter
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.
Originally published in HL August 2015