Sweeten up your Thanksgiving with a festive spin on the classic butter tart in this dessert from Massimo Capra.

Pumpkin butter tarts

Makes: 6 x 4-inch tarts

Ingredients:

• 2/3 cup honey
• 1/2 cup sugar
• 1/3 tsp cinnamon
• 1 tsp salt
• 1 cup butter
• 1/2 cup 35% cream
• 1 egg
• 1 1/2 egg yolk
• 6 tbsp honey roasted pumpkin, cubed 1/4-inch size
• Store-bought tart shells
• Pepitas (optional)

Method:

Heat the honey, sugar and salt in a saucepan over low-medium heat until the sugar dissolves.

Add butter and heat until the butter melts.

Add 35% cream to the mixture, then remove the saucepan from heat.

Meanwhile, combine the egg and yolk with a whisk in a bowl, then add the cinnamon.

Slowly whisk in the hot honey mixture into the egg mixture. Strain.

Spread a tablespoon full of roasted squash on the bottom of the tart shells, then fill the shells with the filling.

Bake at 350 °F until set. Small tarts should take about 10-15 minutes, while larger tarts will take 35-40 minutes.

If you choose to use pepitas, sprinkle them on the top of the tart before baking.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra