Butternut Squash & Crème Fraiche Tart
by Molly McCook, Chef , Ellerbe Fine Foods, Fort Worth, Texas
Crust
- 4 cups crushed gingersnap cookies
- 3 tablespoons melted butter
Mix the gingersnap crumbs with the melted butter and press into a standard 10-inch fluted tart pan. Set aside.
Filling
- 1 large butternut squash, about 2 to 3 pounds
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 teaspoons vanilla
- Pinch of ground cloves
- 2 whole eggs and 1 yolk
- 2 tablespoons molasses
- 1½ cups crème fraiche
Cut the butternut squash in half lengthwise and place on a sheet tray lined with parchment paper. Cover with foil and bake in 450° F degree oven for about an hour, or until completely tender. Remove and discard the seeds. Scrape the meat from the skin and puree in a food processor, reserving 2 cups of pureed squash for the tart.
Combine all ingredients, except the squash puree and crème fraiche, in a mixer and whisk on high for 3 minutes. Fold in 2 cups of squash puree and then the crème fraiche.
Preheat oven to 400°F.
Fill the lined tart pan with the mixture and place in oven for 10 minutes. After ten minutes, reduce the heat to 350°F and continue to bake for an additional 30 minutes or until a knife inserted in the center comes out clean. Allow the tart to cool completely before unmolding. Slice and serve with Molasses Cream on top.
Molasses Cream
- 1 cup heavy whipping cream
- Pinch salt
- ¼ cup powdered sugar
- ¼ cup molasses
Combine all ingredients in a clean bowl and whisk to form soft peaks.