FREE SHIPPING OVER $40 | 10% OFF YOUR FIRST ORDER

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

Vegan Mac & Cheese with Cheddar Granola
Vegan Mac & Cheese with Cheddar Granola

October 10, 2018

Okay, we all know nothing says comfort like a bowl of mac & cheese. We'd probably eat it more if it wasn't laden with heavy ingredients, but we recently tried out this recipe using a vegan queso sauce. Our granola adds the finishing touch: while it's not vegan, it brings the whole dish together with the crunch, the touch of sweetness coming from the honey, and the extra cheesiness.

Read More

Grilled Brown Butter Peaches with Vanilla Bean Creme Fraiche from Vermont Creamery. Topped with fresh mint and rosemary granola for crunch. The perfect dessert for a simple BBQ.
Grilled Brown Butter Peaches with Vanilla Bean Crème Fraîche, Mint, + Rosemary Granola

August 09, 2018

Warm and juicy summer peaches grilled in toasted brown butter with an indulgent dollop of vanilla bean crème fraîche. The mint adds a refreshing touch, while the rosemary adds a nice crunch and flavor.

Read More

Lemon & Olive Oil Farro with Carrot Sauce, Poached Egg, & Rosemary Granola
Lemon & Olive Oil Farro with Carrot Sauce, Poached Egg, & Rosemary Granola

August 06, 2018

The warm, zingy lemon farro balances perfectly with a sweet carrot sauce made from a carrot juice reduction and luscious mascarpone cheese. It gets a hint of sharpness and depth from dijon mustard, and is topped with a poached egg for oozing perfection.

Read More