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