Citrus Pumpkin Tart
Recipe by Laura Calder from French Food At Home
Serves 6 to 8
Ingredients
- One 9-inch/23 cm tart shell, baked
- 2 cups/500 ml cooked buttercup squash
- 1 cup/250 ml crème fraîche
- 1/2 cup/125 ml blood orange juice, or a combination of orange, grapefruit and lemon
- 3/4 cup/185 ml sugar
- 2 eggs
- 1 teaspoon vanilla
- Pinch salt
- Pinch nutmeg
Method
- Heat the oven to 350°F/175°C.
- Beat together the filling ingredients and pour into the baked shell.
- Bake until the custard is set, about 45 minutes.
- Remove from the oven and cool.
- Serve.
