Sunday, November 23, 2014

[RECIPE] Squash Tart or Mini Squash Pie (Toaster-Baked)


Try new ways to use squash for a dessert recipe that you can make even richer with condensed milk and marmalade. I am glad that this simple dessert recipe turned out good. It's delicious!

I used the leftover squash from Spinach and Grilled Spiced Squash Salad with Soy Vinaigrette recipe for these desserts, Squash Tart and Squash Strawberry Creme Brulee.

pumpkin tart, pumpkin pie, pumpkin recipes, pinoy recipe

Thanksgiving will be in a few days. This Squash Tart will be a new addition to your Thanksgiving dinner. (Updated 2020: That is if you want to celebrate Thanksgiving in the Philippines or you are a Filipino celebrating Thanksgiving in the US.)


Here's how you can make this delectable recipe. I never really prepared much for this so this recipe could only give me 2 pieces of squash tarts. Most of my recipes are created in a whim, depending on what's left in my pantry or fridge. At times, with a sudden spark of my creative, restless mind.

I didn't want to limit what I wanted to do by what I didn't have, which in this case, not having a real oven. So I have to use what I currently have - a toaster oven to make this pastry dessert recipe. There are difficulties but as long as it gets the job done, we should be fine.
You should give this squash recipe a try. Enjoy!




Easy to make toaster baked tart with sweetened squash filling



Toaster-baked pastry dessert recipe with sweetened squash filling.



Ingredients:


Crust
  • 3/4 cup flour
  • 3/4 cup butter, cut into cubes
  • 1/8 cup water
  • 1/8 teaspoon salt


Squash Filling
  • 3/4 cup squash, sliced thinly
  • 1 teaspoon marmalade
  • OR: orange jam / orange zest plus orange juice
  • 1/2 cup condensed milk
  • 1/2 cup fresh milk
  • 1/8 teaspoon cinnamon powder
  • 1 egg yoik


Instructions:


  1. For the crust: Add flour, salt and butter in a bowl. Crush butter with your hands and mix butter with the flour mixture. Gradually add iced water while blending the dough. (Never allow the butter to melt.) Once well-formed, cover the dough with cling wrap and refrigerate for 30 minutes.
  2. For the squash filling: Microwave squash for 1 minute and 30 seconds. Let cool and set aside. In a blender, add condensed milk, fresh milk, cinnamon, marmalade and squash. Blend until well combined and until the mixture becomes a fine puree. Add egg yolk. Blend but do not overblend.
  3. For the tart: Take out the dough from the fridge. Flatten it out with a rolling pin. Once flattened, cut portions using a round cookie cutter. Use a cupcake mold or muffin/torta tin/tray for the pie crust. Let the dough sit into the mold while making sure the edges of those dough are pressed down to the bottom of each mold. Pour the pumpkin filling into the dough. Fill it up but leave half an inch space from the rim of the dough. Preheat oven toaster for 3 minutes. Bake for 10 minutes or more when necessary. Once the tarts are baked, take out from the oven. Let it cool and allow the filling to set.
  4. When it's already cooled, remove from pan/mold.
  5. Serve.

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