Classic Vanilla Bean Tart with Butternut Squash Glaze

In a stand mixer with paddle attachment, combine 200g flour, 60g powdered sugar, and 1 pinch salt. Add 120g cold cubed butter and mix on low until the mixture resembles coarse breadcrumbs with no visible butter chunks larger than a pea, about 2-3 minutes.

Add 1 whole egg and 1 tsp vanilla extract. Mix just until the dough comes together. Do not overwork. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 180°C (fan 160°C). Roll chilled dough to 3mm thickness on a lightly floured surface. Line a 23cm tart pan with removable base, pressing gently into the corners. Trim excess dough flush with the rim. Prick the base all over with a fork.

Line the shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes until edges are set and lightly golden.

Remove weights and parchment. Return to oven for 8-10 minutes until the base is dry and pale gold. Cool completely on a wire rack.

In a medium saucepan, combine 250ml whole milk and 100ml heavy cream. Heat over medium until the mixture just begins to steam and small bubbles appear at the edges, about 5 minutes. Remove from heat and stir in 2 tsp vanilla extract.

In a large bowl, whisk together 3 whole eggs, 80g white sugar, 25g cornstarch, and 1 pinch salt until smooth and pale, about 2 minutes.

Pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly to temper. Once fully combined, return the entire mixture to the saucepan.

Cook over medium-low heat, whisking continuously, until the custard thickens dramatically and comes to a gentle boil, about 4-5 minutes. Boil gently for 1 minute to cook out the cornstarch fully.

Remove from heat. Strain through a fine-mesh sieve into a clean bowl. Stir in 30g butter and 1 pinch salt until melted and incorporated. Press plastic wrap directly onto the surface to prevent skin formation. Let cool to room temperature, about 20 minutes.

Preheat oven to 200°C. Arrange 300g peeled, cubed butternut squash on a baking sheet. Toss with 20g melted butter, 30g white sugar, and 1 pinch salt. Roast for 25-30 minutes until very tender and caramelized at the edges, turning once halfway.

Transfer roasted squash to a blender. Add 0.25 tsp nutmeg. Blend until completely smooth, about 2 minutes. Taste and adjust with salt if needed. The glaze should flow like thick cream; if too thick, add 1-2 tbsp water and blend again. Cool to lukewarm.

Pour cooled vanilla custard into the prepared tart shell. Smooth the surface with an offset spatula, ensuring even distribution. Tap the pan gently on the counter to release any air bubbles.

Spoon the lukewarm butternut squash glaze over the custard layer. Starting from the center, spread gently toward the edges with an offset spatula, creating a smooth, even layer that pools slightly at the rim.

Use a small spoon or piping bag to create subtle decorative swirls in the glaze if desired. Work quickly before the glaze sets.

Refrigerate the assembled tart for at least 2 hours to set the custard and glaze completely. Before serving, dust with 2 tbsp powdered sugar through a fine sieve for an elegant finish. Slice with a hot, clean knife, wiping between cuts.