Time of preparation : 20 minutes / Cooking time: 1 hour
For 6-8 people / Easy / Cost: cheap

For 1 family tart

1 Sweet shortcrust pastry


  • 250 g flour
  • 100 g butter
  • 50 g fine sugar
  • 85 ml cold milk
  • 1 pinch of salt


  1. Place the flour, salt, sugar and finely diced butter in a bowl.
  2. Sand with your fingertips until you have a grainy consistency.
  3. Add the cold milk, stir to agglomerate and crush the dough with the palm of my hand to homogenize.
  4. Film, and put in the fridge for about an hour.

For the filling


  • 1 kg of butternut squash from Provence (about 800gr of flesh)
  • 2 eggs
  • 80 gr of vergeoise sugar + 80 gr of brown sugar
  • 150 ml of liquid cream
  • 1 teaspoon of 4 spices
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ginger powder
  • Salt


1. Wash your squash, remove the seeds and peel it. Cook it either in a steamer or in a pan with water for 20-25 minutes until it melts. Puree it.
2. Whisk the eggs with the sugar in a bowl. Mix with the cream, spices and salt.
3. Stir in the squash purée and mix well.
4. Line your pie tin with your pastry and prick it with a fork. Pour in the sweet squash purée.
5. Bake this tart for 45 minutes at 180°C.
6. Taste warm or at room temperature.

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