gilda@naturally-tasty.com's Notes:
1/2 cup walnuts Ask a question about this ingredient
1 cup whole wheat pastry flour Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
2 tablespoons neutral flavored oil (canola, safflower) Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1 1/2 cup butternut squash puree Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 cup pure maple syrup Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
a few scrapes of nutmeg Ask a question about this ingredient
zest of one orange Ask a question about this ingredient
Preheat oven to 350 degrees. To make the crust, in a food processor fitted with a metal blade, grind the walnuts with a few tablespoons of the flour until finely ground. The flour will keep the nuts from turning into paste. Transfer to a medium bowl, add the remaining flour and the baking powder, and whisk to combine thoroughly. In a small bowl, whisk the oil, milk, and a pinch of salt. Add to the flour mixture, stirring until the dry ingredients are completely moistened. Press the crust into an oiled 9-inch tart pan. Placing a piece of plastic wrap between your fingers and the dough will facilitate pressing. Press the last few times with your thumb around the sides where the bottom of the pan meets the side to make sure there is no excess crust there. Use a knife to cut off any excess along the top of the tart pan, then poke holes all over the crust with the tines of a fork. Bake the shell for 5 minutes, then remove from the oven and set aside. Do not turn off the oven.
Ask a question about this stepIn a large bowl, combine and whisk butternut squash puree, eggs, maple syrup, milk, vanilla, and salt. Pour into tart shell. Bake about 50 minutes or until set, checking tart after 30 minutes and tenting edges if browning too quickly. Transfer tart to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
Ask a question about this stepNote: For the butternut squash puree, take a medium size butternut squash, cut in half lengthwise and remove seeds. Place on a parchment lined baking sheet flesh side up. Roast in a 400-degree oven for approximately 25-30 minutes, or until the flesh is fork tender. Scoop the creamy roasted flesh out of the skin to use in the filling of the tart.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
