• 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


  • 1.

    Heat the oven to 350°F/175°C.

  • 2.

    Beat together the filling ingredients and pour into the baked shell.

  • 3.

    Bake until the custard is set, about 45 minutes.

  • 4.

    Remove from the oven and cool.

  • 5.


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Posted by Janice253Report
Is this a sweet or savoury meal?