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This amazing tart is slightly sweet and delicious for a fall dessert. Don’t forget the nutmeg whipped cream!
Preheat oven to 400 F. Set out the puff pastry and allow to thaw.
Once it’s thawed, spray a baking sheet (big enough to fit the two pastry sheets into) and spread out puff pastry, pressing lightly with your fingers to seal the two sheets together and slightly into the pan and up the sides. Cover with a double layer of foil and bake for 10 minutes. Then remove the foil and bake an additonal 4 minutes as needed until pastry is set and browned. Remove it from the oven and let pastry cool.
Peel, seed and slice butternut squash into 1/4-inch thick slices. In a 12-inch skillet melt butter over medium heat. Add brown sugar, salt and 1/2 teaspoon of nutmeg. Cook and stir until bubbly. Add squash and cook about 5 minutes, stirring frequently.
Use tongs to remove squash from saucepan, arranging slices in rows on top of the pastry. Spoon over any remaining sauce from pan. Sprinkle tart with 1 tablespoon of sugar and bake, uncovered, for 20 minutes.
For nutmeg whipped cream put the heavy cream into a medium-sized bowl and add the remaining sugar and nutmeg. Use a mixer on medium speed and whip the mixture until soft peaks form. Serve with warm tart.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!