Butternut Squash Tart with Honey Tahini Graham Crust

Butternut Squash Tart with Honey Tahini Graham Crust

March 14, 2018

Makes one 14-inch tart

Ingredients

Tahini graham crust:

  • 1/2 box honey graham crackers
  • 3 tablespoons tahini
  • 4 tablespoons honey
  • 2 tablespoons melted butter
  • 1/8 teaspoon kosher salt
  • 1 tablespoon water

Butternut Squash filling:

  • 6 cups pureed butternut squash
  • 1/2 cup cashews
  • 3/4 cup water
  • 1 tbsp cornstarch
  • 1 egg + 1 egg yolk
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp kosher salt
  • 1/2 teaspoon ground clove
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup brandy

Preparation

For the crust, grind the graham crackers to fine crumbs in a food processor. Add the tahini, honey, butter, salt, and water and pulse just to incorporate. Pour the crumbs into a 14-inch rectangular tart pan and evenly press across the bottom and up the sides of the pan. Freeze until crust is firm, about 15 minutes. Keep chilled until ready to fill.

In a blender, finely grind the cashews. Add the water and blend on high speed for 2 minutes. Add the butternut squash, cornstarch, and eggs, puree until extremely smooth.

In a large mixing bowl, combine the squash mixture with the sugars and spices. Pour in the brandy and stir to combine. Divide the pie filling equally between the pie crusts. Bake the pies for 50-60 minutes until well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.

Just before serving, sprinkle the top of the pies with a little granulated sugar. Using a kitchen torch or the broiler, brûlée until the sugar is melted and bubbling. Serve pie with ice cream and bumble & butter granola.



Leave a comment


Also in Recipes

Black Tea Quinoa Porridge with Coconut Cream + Balsamic Roasted Strawberries
Black Tea Quinoa Porridge with Coconut Cream + Balsamic Roasted Strawberries

January 23, 2019

Read More

Buckwheat Crêpes with Bourbon Cinnamon Apples
Buckwheat Crêpes with Bourbon Cinnamon Apples

January 14, 2019

Read More

Sweet Potato, Brown Butter + Bourbon Pie
Sweet Potato, Brown Butter + Bourbon Pie

November 19, 2018

We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain tex...

Read More