Yields
8 servings
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ingredients
1 9
in. tart shell, baked
2
cup cooked butternut squash
1
cup creme fraiche
½
cup blood orange juice
½
cup a combination of orange, grapefruit and lemon
¾
cup sugar
2
eggs
1
tsp vanilla
pinch salt
pinch nutmeg
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directions
Step 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.