Caramel Butternut Squash Torte
Ingredients
Sweet Crust
-
2
oz
unsalted butter
-
1
cup
all purpose flour
-
¼
cup
sugar
-
1
large
egg
-
¼
teaspoon
salt
-
½
teaspoon
baking powder
-
1
tablespoon
ice water (if needed)
Filling
-
9
oz
butternut squash
-
2
large
eggs
-
13.4
oz
can of dulce de leche or caramel
-
4
oz
ricotta cheese
-
1
teaspoon
vanilla
-
½
teaspoon
ground cinnamon
-
¼
cup
pecans (chopped)
-
to taste
none
confectioners sugar (for dusting)
Instructions
- Prepare the sweet pastry dough by blending flour, sugar, salt, and baking powder in a food processor.
- Add cold butter and pulse until grainy, then add the egg and pulse again.
- If the dough isn't coming together, add ice water as needed and pulse until mixed.
- Roll the pastry dough out on a floured surface and fit it into a tart pan.
- Chill the dough if it's too soft, then line with parchment and add pie weights.
- Bake the crust at 350°F for 10 minutes, remove weights, and bake for an additional 7-10 minutes until golden.
- Allow the crust to cool before adding the filling.
- Steam the butternut squash until tender, about 20 minutes in a 400°F oven.
- In a food processor, blend eggs, half the dulce de leche, ricotta, vanilla, and cinnamon until smooth.
- Add the cooled squash and blend until smooth, then fill the tart shell with the mixture.
- Bake the filled tart at 350°F for 20 minutes or until the custard is set.
- Spread the remaining dulce de leche on top while the tart is still warm, sprinkle with pecans, and let cool completely.
- Dust with confectioners sugar before serving.
Nutrition Facts (estimated)
Servings
8
Calories
223
Total fat
12g
Total carbohydrates
23g
Total protein
6g
Sodium
113mg
Cholesterol
92mg
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