Butternut White Bean Custard Tart

Combine flour, salt, and cold cubed butter in a bowl. Rub with fingertips until the mixture resembles coarse breadcrumbs with pea-sized butter pieces remaining.

Add egg and mix with a fork until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate 30 minutes.

On a lightly floured surface, roll the dough to 3mm thickness. Drape over a 23cm tart pan with a removable base, press gently into the flutes, and trim flush. Prick the base all over with a fork.

Line with parchment paper and fill with pie weights or dried beans. Bake at 190C for 12 minutes. Remove weights and paper, then bake 5 minutes more until the shell is pale and dry but not yet golden. Set aside.

Toss butternut squash cubes with sunflower oil, salt, and white pepper. Spread on a baking sheet in a single layer. Roast at 200C for 18-20 minutes, turning once, until fork-tender and lightly caramelized at the edges.

While the squash roasts, drain and rinse the soaked white beans. Place in a small saucepan, cover with fresh water by 3cm, and bring to a boil. Reduce heat and simmer 20-25 minutes until very tender and water is absorbed.

Transfer the roasted squash and cooked white beans to a food processor. Add nutmeg. Blend 60-90 seconds until completely smooth, scraping down the sides once. Taste and adjust salt if needed. The paste should be thick but spreadable.

Reduce oven to 175C. Spread the butternut-bean filling evenly across the baked tart shell with an offset spatula, smoothing to the edges.

In a small bowl, whisk together egg, whole milk, white sugar, and vanilla extract until the sugar dissolves and the mixture is lightly combined.

Slowly pour the custard over the filling, allowing it to settle naturally. It will blend slightly at the surface — this is correct.

[" Insert a calibrated food thermometer into the center of the custard through the side (not from top) to verify internal temperature reaches 160F (71C) before removing from oven. The visual wobble test alone is insufficient for food safety."]

Cool on a wire rack for 15 minutes. Serve warm or at room temperature. The filling sets further as it cools.