Lavazza Bicerin with butternut squash custard tartlets

Serves 12

Ingredients

Butternut squash puree
1/2 butternut squash (use the other half in soup or a stew)
50g butter
30g brown sugar

Custard filling
6 egg yolks
150ml double cream
150ml milk
150g butternut squash puree
35g caster sugar

Pastry
250g flour
120g butter
75g caster
1 egg

Topping
1 tbsp fine ground Lavazza coffee
1 tsp cocoa powder
1 tsp cinnamon

Instructions

Pre-heat your oven to 180°C fan.

Halve the squash, scoop out the seeds and top with the butter and sprinkle over the sugar.

Cook for an hour, until the squash is soft. Allow to cool and scoop out the flesh, transfer to a blender and blitz to a smooth puree. For an extra smooth finish pass through a sieve.

To make the pastry, put the flour into a food processor, add the sugar, butter and blitz to a fine breadcrumb. Add the egg and 1 tsp water and blitz until it comes together in a ball. Roll out onto a lightly floured surface and use a 9 - 12cm cutter or bowl (depending on the depth of your tin) to cut out 12 rounds. Chill in the fridge to chill for 30 minutes.

Warm the milk, cream and butternut squash puree until just below boiling. Beat the egg yolks and sugar until pale and pour the warm mixture onto the egg mixture, stirring constantly. Allow to cool then carefully pour into the pastry cases, filling to the top.

Bake for 10 minutes, reduce to 160°C fan and bake for a further 10 minutes until just set. Allow to cool and remove to a wire rack. Dust lightly with the coffee and chocolate mixture.

To make our take on a Turin Bicerin coffee use the Lavazza Deséa coffee machine to pour a strong espresso (we like Lavazza’s A Modo Mio Rossa). Top up two-thirds with high quality hot chocolate and then use the Deséa to make some hot, frothed milk to finish off the Bicerin.

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