Recipe for Butternut and Almond Tart

Cut the flesh of the butternut squash into small cubes and place them in a pot with a little water. Cook over medium heat (about 30 minutes), stirring regularly until the liquid is completely evaporated. Remove from heat and purée the squash flesh. Allow to cool.

Prepare the sweet dough. In a bowl, combine the flour, ground almonds, powdered sugar, and butter cut into small pieces. Mix with your fingertips. Add almond milk, work the mixture, form a ball, and place it in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C / thermostat 6. Roll out the dough on a lightly floured work surface. Line a tart pan with parchment paper. Prick the bottom with a fork. Roughly chop the blanched almonds.

In a mixing bowl, whisk the whole eggs with the brown sugar and 30 g of vanilla sugar. Add the butternut squash puree and cornstarch. Mix the preparation well, then pour it over the tart base, sprinkle with the chopped blanched almonds. Dust with 15 g of vanilla sugar.

Slide the pie into a medium oven for about 35 minutes. Let the pie cool after removing it from the oven by placing it on a cooling rack. Enjoy it cold. Bon appétit!

Finally, if you have leftover dough (as I did), create stars using a cookie cutter and place them on top of the pie before baking.