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:
7.5 oz mixed berries (frozen)
3 oz caster sugar
jest of ½ orange
To prepare the filling cut a medium sized butternut squash in half lengthways, remove the seeds, brush with sunflower oil and a little salt.
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.
Remove the soft flesh and puree with a food processor.
Pass the puree through a fine sieve scraping it through with the back of a spoon.
Mix the fine puree with the spices, sugar, eggs , orange juice / jest and cream and leave in a jug to one side.
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.
Brush the squares of filo with the melted butter and place three sheets ,off square, on top of each other.
Place these into a bun tin to achieve an empty filo pastry case.
Divide the caramelized pecans into the cases and fill to the top with the tartlet filling.
Place in a preheated oven at 170°C for 25 minutes or until just set.
Cool a little and serve in a pool of the spiced cream, decorated with the berries and any spare caramelized pecans – Enjoy!
For the Cream:
Add all the ingredients into a bowl and whip until the cream is just lightly whipped for a beautiful spiced cream.
For the Berries:
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.
Place in a bowl to cool and finish defrosting.
The berries are also a nice accompliment to duck, goose, cheese salads etc.