Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Tartlets
Pie fillling
To serve
Utensils
8 ovenproof ramekins (each approx. 8 cm in diameter), greased and floured
How it's done
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Squash
Mix the squash cubes and sugar in a bowl, spread onto a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, place the squash in a measuring cup, puree.
Tartlets
Melt the butter in a pan. Place the biscuits in a plastic bag, finely crush with a rolling pin, add to the butter together with the coffee powder, season with salt, and mix. Spread the biscuit mixture over the bases of the prepared moulds. Press down well with the back of a spoon so that a small rim forms. Chill the biscuit bases.
Pie fillling
Place the cream cheese, egg yolks and salt in a bowl, mix until smooth using a whisk. Add the squash puree, mix, spread on top of the biscuit bases.
To bake
Approx. 15 mins. in the lower half of the preheated oven. Remove from the oven, leave to cool in the tins. Remove the pies from the moulds, leave to cool on a rack.
To serve
Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the egg whites are fine-textured, glossy and very stiff. Transfer the egg whites to a piping bag with a smooth nozzle (approx. 11 mm in diameter) and pipe on top of the pies. Scorch the beaten egg white with a blowtorch.
How-tos
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