Butternut Squash Tart With Tahini Honey Graham Crust Recipe

Name: Butternut Squash Tart With Tahini Honey Graham Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tahini Honey Graham Crust; 1 packet Annie's Honey Graham Crackers; 3 tablespoons tahini; 4 tablespoons honey; 2 tablespoons melted butter; 1/8 teaspoon kosher salt; 1 tablespoon water; Butternut Squash Filling; 6 cups pureed butternut squash; 1/2 cup cashews; 3/4 cup water; 1 tablespoon cornstarch; 1 egg; 1 egg yolk; 1/4 cup sugar; 1/2 cup light brown sugar; 1.5 tablespoons kosher salt; 1/2 tablespoon ground clove; 1.5 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 cup brandy

Servings: persons

Tahini Honey Graham Crust
1 packet Annie's Honey Graham Crackers
3 tablespoons tahini
4 tablespoons honey
2 tablespoons melted butter
1/8 teaspoon kosher salt
1 tablespoon water
Butternut Squash Filling
6 cups pureed butternut squash
1/2 cup cashews
3/4 cup water
1 tablespoon cornstarch
1 egg
1 egg yolk
1/4 cup sugar
1/2 cup light brown sugar
1.5 tablespoons kosher salt
1/2 tablespoon ground clove
1.5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup brandy

1
For the crust, grind the graham crackers to fine crumbs in a food processor. Add the tahini, honey, butter, salt, and water and pulse just to incorporate. Pour the crumbs into a 14-inch rectangular tart pan and evenly press across the bottom and up the sides of the pan. Freeze until crust is firm, about 15 minutes. Keep chilled until ready to fill.
2
In a blender, finely grind the cashews. Add the water and blend on high speed for 2 minutes. Add the butternut squash, cornstarch, and eggs, puree until extremely smooth.
3
In a large mixing bowl, combine the squash mixture with the sugars and spices. Pour in the brandy and stir to combine. Divide the pie filling equally between the pie crusts. Bake the pies for 50-60 minutes until well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.
4
Just before serving, sprinkle the top of the pies with a little granulated sugar. Using a kitchen torch or the broiler, brulee until the sugar is melted and bubbling. Serve pie with ice cream and our bumble & butter granola.

2856

kcal

Calories

286

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tahini Honey Graham Crust, 1 packet Annie's Honey Graham Crackers, 3 tablespoons tahini, 4 tablespoons honey, and more.

Yes, Butternut Squash Tart With Tahini Honey Graham Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Tart With Tahini Honey Graham Crust

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