Recipe by Astrid Fronteau @chhhop
Ingredients for 6 people :
Shortcrust pastry :
250 g flour
125 g room-temperature butter
100 g muscovado sugar
1 egg
1 tsp vanilla extract
Squash filling :
400 g Hungarian blue or other Terroir d’avenir squash flesh
25 cl Jean-Yves Bordier whipping cream
3 organic eggs
100 g brown sugar + 2 tablespoons
1 level teaspoon Olivier Roellinger 4-spice blend
1 tablespoon orange blossom
Chantilly :
20 cl Jean-Yves Bordier whipping cream
1 Olivier Roellinger vanilla pod
1 teaspoon powdered sugar
Recipe:
Make the shortcrust pastry. In a large bowl, combine the sugar and butter. Mix well and add the flour. Add egg and vanilla. Shape the dough into a smooth ball, wrap in cling film and place in the fridge for at least 1 hour.
Meanwhile, preheat the oven to 180°C. Peel and seed the squash. Cut into small pieces. Mix the squash cubes with 2 tablespoons brown sugar and 2 tablespoons water in a baking dish and place in the oven for 25 minutes.
Blend the roasted squash to a fine purée. Mix all the ingredients for the pie crust. Butter and flour your pie dish. Roll out the pastry to a thickness of 1/2 cm.
Use the remaining dough to make decorative elements.
Pre-bake the pastry for 15 min. Add the mixture to the bottom of the tart and cover the edges with aluminum foil to prevent burning. Bake for a further 30 min.
Place a glass bowl in the freezer with the crème fleurette in it. After 20 minutes, whip the cream until it resembles whipped cream. Add the powdered sugar and vanilla seeds. Keep in a cool place.
Crush a few almonds and other dried fruits and sprinkle over the tart. Arrange on a platter and accompany each slice with a spoonful of whipped cream.
