Honeynut Custard Tart

Gingersnap crust, honeynut squash custard filling, all topped with a torched meringue, this Honeynut Custard Tart is like a pumpkin pie but in tart form!

Prep Time2

Cook Time45

Chilling6

Total Time8 45

Course: Afternoon Kaffee, Dessert

Cuisine: American

Keyword: custard, gingersnap, honeynut, meringue, Pumpkin, tart

Servings:

Calories: 352kcal

Equipment

10" Removable Base Tart Pan
blender

Ingredients

Gingersnap crust

220 grams gingersnaps
50 grams granulated sugar
70 grams unsalted butter more as needed
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Honeynut Custard

2 honeynut squashes or 250 grams pumpkin purée
100 grams milk
200 grams heavy cream
100 grams granulated sugar
4 grams fine sea salt
3 teaspoons pumpkin pie spice
4 egg yolks standard large

Meringue

6 egg whites standard large
300 grams granulated sugar
1/4 teaspoon fine sea salt

Instructions

Prep the Honeynut Squash

Preheat the oven to 375 F and place a rack in the center of the oven.
Line a baking sheet with parchment paper.
Cut off the top of both honeynut squashes to remove the stem.
Cut the squashes in half lengthwise to split them open. Use a spoon (I like to use a grapefruit spoon with serrated edges) to scoop out the guts aka the seeds and fibers in the belly.
Place the four halves, cut side down on the parchment and place in the hot oven.
Bake for 30-40 minutes. Check to see if they're done by flipping them over and the whole squash should be tender and mushy when scraped or poked with a fork.
Flip the four halves over and leave them to cool to room temperature.
Once cooled, scrape the softened squash into a blender and blend until smooth. Pour into a bowl and place in the fridge so it can cool down completely.
If any liquid separates, be sure to pour it off before using the purée in the custard.

Make the ginger snap crust

Turn the oven down to 350 F.
Blend the ginger snaps in a blender until they become a fine powder, similar to flour.
Add the ginger snaps and sugar into a bowl and whisk to combine. Pour in the melted butter, starting with 70 grams of the butter and a teaspoon of vanilla extract.
Use a fork to combine, if the mixture seems to dry, add more melted butter until it starts to clump together.
Pour the mixture into the tart pan. Press the crust into the sides of the pan and across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner.
Place the tart in the fridge to chill for 30 minutes.
Once chilled, place the tart on a baking sheet and bake in the already hot oven at 350 F for 12 minutes.
It will likely puff up while baking, so once it has baked, use the bottom of a flat bottomed glass or cup measure to tamp the base of the shell down. Then go around and gently press the cup into the side of the tart to press the crust back up and into the tart shell edges wherever necessary.
Set the tart shell a side to cool down.

Custard

Preheat the oven to 325 F and place a rack in the middle of the oven.
Wrap the bottom of the tart with one large sheet of aluminum foil. This is to prevent any water from leaking into the tart when it bakes in the water bath.
Heat as much hot water as you can in a kettle while prepping the custard.
In a medium pot, whisk together the whole milk, heavy cream, 50 grams of the sugar, and a pinch of salt. Place over medium heat until it starts to steam.
While the milk is heating, separate the 4 eggs. Place 4 egg yolks in a medium heat safe bowl and pour in the remaining 50 grams of sugar and 3 teaspoons of pumpkin pie spice. Whisk until paler in color.
Place the bowl with the egg yolk mixture on a damp rag to prevent it from spinning.
Once the milk is steaming, remove it from the heat and slowly stream it into the egg yolk mixture while constantly whisking the egg yolks.
Continue to pour and whisk until all of the milk has been added in.
Then pour the custard mixture back into the pot.
Place the pot back on the stove and heat over low heat.
Switch to using a rubber spatula to stir the custard in a figure 8 pattern, making sure to scrape the bottom and sides of the pot as you stir.
Once the small bubbles on top of the custard start to go away, remove it from the heat immediately.
Pass 250 grams of the honeynut purée through a sieve into a medium heat safe bowl. Then pour the custard through the sieve into the same bowl and whisk to combine.

Bake

Place the wrapped tart shell on a baking sheet or the baking dish you plan to bake it in.
Pour the cooked honeynut custard into the tart shell.
Pull the middle rack halfway out of the oven and place the baking dish with the tart shell onto it.
Pour the hot water into the baking dish/baking sheet. You want it to reach at least halfway up the side of the tart.
Press the rack back in and bake for 20-25 minutes. It should just barely wobble and the top should look a bit darker.
Once baked, carefully remove the pan from the oven.
Leave it to cool for ten minutes and then carefully lift the tart out of the water bath, I find. it helpful to use the foil to lift as long as it is thick enough not to tear.
Let the tart cool to room temperature and then place it in the fridge to set for at least 3-4 hours or up to overnight.

Meringue

In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We're going for a s'mores marshmallowy kind of texture.

Assemble

To remove the tart, bang the edges on the counter a few times to release it. Then press the removable base up and out of the tart shell.
Use a long thin knife or serving spatula to remove the base. Then place the tart on the dish you plan to serve it from.
If it just isn't coming off, you can always leave the tart on the base and if you used a pie pan you can just serve it straight from the pan.
Spoon the meringue on top of the custard filling and informally spread it out with the back of a spoon.
Grate a little fresh nutmeg on top if you have it.
If you have a kitchen torch, toast the top of the meringue just before slicing and serving.
The tart can be assembled and kept in the fridge without torching for a few hours or honestly up to a day or two.

Notes

Tips for making a Honeynut Custard Tart

Start by roasting the honeynuts (you don't need oil or anything just face down on parchment paper), then while they're roasting prep the tart shell and bake once the squash comes out. This way the oven is still hot.
Butternut or sugar pumpkin (aka pumpkin pie pumpkins) or canned pumpkin purée are the best replacements for honeynut squash. Other squashes have different textures and moisture levels and won't work as well.
I prefer to blend the gingersnaps because I find you get a better texture and the crust holds together a bit better but smashing them will work too!
All gingersnaps aren't created equal so I recommend stirring the crumbs with the sugar first and then drizzle in the melted butter and only add until it holds together. If you add too much butter it will all leak out of the bottom of the tart pan.
This crust tends to puff a bit while baking so once it has baked the first time, use the bottom of a flat bottomed glass or cup measure to tamp the base of the shell down. Then go around and gently press the cup into the side of the tart to press the crust back up and into the tart shell edges wherever necessary.
When cooking the custard, do not walk away and do it over a low temperature. We want it to just thicken if you cook it too long or too hot the custard will curdle and you'll have to start over.
Remove the tart from the shell before adding the meringue and that it is still cold from the fridge! If it warms up it'll be hard to get out.
I find tart shells are often too big for most baking dishes so I usually end up baking it in the water bath on a baking sheet with edges. If you have a deep roasting dish, check to see if your pan will fit in there as it'll be easier to add more water.

Meringue

When making meringue, the most important tip tis to make sure the bowl and whisk are clean and that no egg yolk or shell gets into the egg white. These will all ensure the egg whites whip up.
Eggs are easiest to separate when they are cold.
If you don't have a double boiler, simply place a metal mixing bowl over a pot of simmering water. The bowl should be a bit bigger than the top of the pot so that it sits above the simmering water and not in it.
The easiest way to check and see if the meringue is finished cooking, is to rub the egg whites between your fingers and feel if the sugar has fully dissolved. If you can still feel sugar granules keep cooking, if its smooth you can take it off the heat.
If you don't have a blow torch it's ok because the meringue is already cooked and doesn't technically NEED to be torched. If you want to buy one, I recommend this kitchen torch!
Ideally split making this tart over 2-3 days but I've also made it in one without issues! I recommend making and baking the tart on day one. Then, on the day you plan to serve it, make the meringue and add it on top of the tart.

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