- 8
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Ingredients
- 1 * 1 9 in. tart shell, baked
- 2 * 2 cups cooked butternut squash
- 1 * 1 cup creme fraiche
- 1/2 * 1/2 cup blood orange juice
- * or 1/2 cup a combination of orange, grapefruit and lemon
- 3/4 * 3/4 cup sugar
- 2 * 2 eggs
- 1 * 1 teaspoon vanilla
- * pinch salt
- * pinch nutmeg
Preparation
Step 1
Directions
1. 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, 45 minutes. Remove from the oven and cool. Serve.