Butternut Squash, Caramelised Pecan and Cinnamon Tartlets

These tartlets make an excellent starter or small meal.

Ingredients


  • for the filling:
  • 230 g squash puree
  • 100 g caster sugar
  • 3 whole medium eggs
  • ¼ tsp ground cinnamon
  • 100 ml cream
  • a pinch of mixed spice
  • fine jest of half an orange
  • 75 g caramelised pecans (pecans and brown sugar see method)
  • for the tartlets:
  • 1 pack of jus roll filo pastry (cut into 5 inch squares)
  • 100 g melted unsalted butter
  • for the cream:
  • 150 ml cream
  • ¼ tsp cinnamon
  • 1 dsrt spoon icing sugar
  • ¼ tsp vanilla essence
  • for the berries:
  • 7.50 oz mixed berries (frozen)
  • 3 oz caster sugar
  • jest of ½ orange

Method

  1. To prepare the filling cut a medium sized butternut squash in half lengthways, remove the seeds, brush with sunflower oil and a little salt.
  2. Place in a roasting dish skin side down and roast at 170°C for 1 hour or until soft and sweet - then allow to cool.
  3. Remove the soft flesh and puree with a food processor.
  4. Pass the puree through a fine sieve scraping it through with the back of a spoon.
  5. Mix the fine puree with the spices, sugar, eggs , orange juice / jest and cream and leave in a jug to one side.
  6. Caramelize the pecans by sprinkling with the brown sugar and placing on a tray stirring every couple of minutes until nicely caramelized ( be careful when caramelizing using sugar) – leave to one side.
  7. Brush the squares of filo with the melted butter and place three sheets ,off square, on top of each other.
  8. Place these into a bun tin to achieve an empty filo pastry case.
  9. Divide the caramelized pecans into the cases and fill to the top with the tartlet filling.
  10. Place in a preheated oven at 170°C for 25 minutes or until just set.
  11. Cool a little and serve in a pool of the spiced cream, decorated with the berries and any spare caramelized pecans – Enjoy!
  12. For the Cream:
  13. Add all the ingredients into a bowl and whip until the cream is just lightly whipped for a beautiful spiced cream.
  14. For the Berries:
  15. Place the berries (frozen), the sugar and the remaining half and orange jested into a hot dry frying pan – cook for about 60 -80 seconds over a high heat until almost defrosted and the sugar is just dissolved.
  16. Place in a bowl to cool and finish defrosting.
  17. The berries are also a nice accompliment to duck, goose, cheese salads etc.




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