for 8 pieces

Squash

350 g	Red kuri squash, deseeded, diced
1 tbsp	ground cane sugar

Tartlets

100 g	butter
160 g	butter biscuit (e.g. Petit Beurre)
2 tsp	instant coffee
1 pinch	salt

Pie fillling

200 g	double cream cheese (e.g. Filona)
2	fresh egg yolks
1 pinch	salt

To serve

2	fresh egg whites
1 pinch	salt
50 g	ground cane sugar

How it's done

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.

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