BritishMedium · Warm
Butternut-Squash Custard Tart with Shortcrust-Pastry
A velvety vanilla custard studded with sweet roasted butternut squash, nestled in a buttery shortcrust shell — the sort of tart Margaret would have you make when the first chill of autumn sets in.
Prep
25 min
Cook
50 min
Total
1h 15m
Method
1
Preheat the oven to 200°C (fan 180°C). Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick and line a 23 cm loose-bottomed tart tin. Press it gently into the edges, trim the overhang, and prick the base all over with a fork. Line with baking parchment and fill with baking beans.
2
3
While the pastry bakes, place the butternut squash cubes in a steamer or saucepan with a pinch of salt. Steam or simmer until completely tender, about 12-15 minutes. Drain very well, then pass through a ricer or blend until completely smooth. Spread the puree on a plate and allow to cool for 10 minutes — this removes excess moisture so the custard sets properly.
4
In a large jug, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, and ground nutmeg until the sugar has fully dissolved and the mixture is smooth.
5
Stir the cooled butternut squash puree directly into the custard mixture, blending until uniform. Taste and add another pinch of salt if needed.
6
7
Transfer the tart to a wire rack and cool for at least 20 minutes before unmoulding; the custard needs this time to set fully. Serve warm or at room temperature, drizzled with honey just before slicing.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
222
per serving
Protein
6g
Carbs
28g
Fat
11g
Vegetarian
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
22Pt
Runoff
0.05g P
Shortcrust Pastry drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
2
Salty
1
Sour
2
Bitter
3
Spicy
Textures
CrispSmoothTender
Aromas
EarthySpicySweetWarm
Kitchen Equipment
Primary Tool
OvenOvenStovetop SteamerForkMeasuring JugRolling PinSaucepanTart Tin 23cm Loose BottomWhiskWire RackAll Purpose FlourBaking BeansParchment Paper
Techniques
Safety & Storage
Cooking Temperature
Blind-bake pastry at 200°C (fan 180°C) for 12 minutes, then 5-6 more minutes. Reduce to 175°C (fan 155°C) for the final bake. The custard must reach a gentle wobble at edges with soft center - internal temperature should reach 82°C to ensure egg proteins set properly.
Cross Contamination
Use separate equipment for handling raw eggs in custard mixture. Do not use the same whisk or jug that contacted raw eggs for any other preparation without thorough washing.
Storage
Refrigerate any leftover tart within 2 hours of serving. The dairy-based custard filling makes this tart perishable. Store covered in refrigerator for up to 3 days.
High Risk Population
The custard contains raw eggs that are not fully cooked to pasteurization temperature. This tart is not suitable for pregnant women, young children, elderly individuals, or immunocompromised persons who are more vulnerable to salmonella from undercooked eggs.
Handling
Allow butternut squash puree to cool for 10 minutes before combining with egg custard mixture to prevent scrambling the eggs. The filling should be poured while both are at similar temperatures.
Allergen Warning
This tart contains milk (whole milk, heavy cream) and eggs, which are common allergens. Always inform guests of allergen content before serving.
Equipment Safety
Use oven mitts when handling the tart tin during and after baking as the metal will be very hot. Allow to cool on wire rack away from edge to prevent burns from tipping.
Shelf Life
The custard filling has a limited shelf life of 3-4 days refrigerated. The honey drizzle should be added just before serving rather than stored with the tart to prevent moisture from making the pastry soggy.
Pro Tips
Technique
The squash puree must be spread on a plate and cooled before adding to the custard — this extra step removes excess moisture and is what ensures the filling sets properly rather than weeping.
Substitution
If you haven't any butternut squash to hand, a similarly sweet variety like Crown Prince works beautifully in its place.
From the chef
When the first chill of autumn sets in, there's nothing quite so comforting as a proper tart — and this one, with its velvety vanilla custard and sweet roasted squash, is exactly the sort of thing I'd have you make to welcome the season. The shortcrust shell must be golden and crisp, the custard just set with that gentle wobble at the centre, and a drizzle of honey at the very end — that's what transforms a simple tart into something worth remembering.
TagsDessertTartCustardBritish BakingVegetarian FriendlyButternut SquashShortcrust PastryHoneyClassicNostalgicMake AheadDinner Party
AllergensEggsMilkGluten
Source: generated · June 13, 2026