Crostata di Zucca Invernale e Rhum con Cioccolato Amaro
- 1 recipe tart crust (page 216), substituting dark rum, well chilled, for the sweet wine
- 1 3- to 4-pound piece Hubbard squash, butternut squash, or pumpkin, seeds removed (these left to dry for later roasting)
- 1 1/3 cups sugar
- 2 tablespoons sweet butter, plus additional as needed
- 1/3 cup dark rum
- 8 ounces extra-bittersweet chocolate, preferably Lindt or Valrhona 70% cacao
- Confectioners sugar
- Heavy cream or mascarpone (optional)
- Preheat the oven to 450 degrees.
- On a metal baking sheet, roast the squash until its flesh is tender and collapsingabout 1/2 hour.
- Remove the squash from the oven and permit it to cool until you can comfortably scrape the flesh from its shell.
- Set the flesh aside.
- Over a gentle flame, heat the sugar in a large saute pan, stirring constantly, until it takes on a very dark, golden color.
- Add the squash and roll it around in the caramel.
- Because the squash will be colder than the caramel, the caramel will seize and harden, but after a moment or two over the gentle flame, it will melt.
- Add 2 tablespoons of the butter and the rum, combining the components well.
- Turn out the squash mixture into a bowl to cool thoroughly.
- Meanwhile, butter a 10-inch tart pan with a removable bottom and line it with the pastry, covering the pastry-lined pan with plastic wrap and placing it in the freezer for 20 minutes or in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees.
- Coarsely chop the extra-bittersweet chocolate and combine it with the squash mixture.
- Spread the squash/chocolate mixture over the well-chilled, unbaked pastry and bake the tart for 15 minutes.
- Lower the temperature to 350 degrees and bake the tart for an additional 25 minutes or until the pastry is deeply golden.
- Permit the tart to cool a bit on a rack, then dust it with confectioners sugar and present it, very warm, with unsweetened, barely whipped cream or a bowlful of mascarpone, should you wish.
crust, butternut squash, sugar, sweet butter, dark rum, extrabittersweet chocolate, confectioners sugar, heavy cream
Taken from www.epicurious.com/recipes/food/views/crostata-di-zucca-invernale-e-rhum-con-cioccolato-amaro-391167 (may not work)