Red kuri mascarpone walnut tarts
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5 from 7 votes

Red kuri squash mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting time45 mins
Total Time1 hr 40 mins
Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Servings: 8 servings
Author: Vy Tran

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water

Filling

  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract

For serving

  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving

Instructions

  • Preheat the oven 350 degrees F.
  • Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.
  • Roast the squash for 30 minutes until the inside is tender.
  • Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.
  • While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.
  • While the food processor is running, add water and pulse until the dough comes together.
  • Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.
  • Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.
  • Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.
  • To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.
  • When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.
  • Remove the rice or beans and paper and bake for another 10 minutes until golden.
  • Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.
  • Remove the tarts from the oven and let them cool to room temperature.
  • When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.
  • Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.