Pumpkin custard tartlets with blue cheese Chantilly | Sainsbury`s Magazine

Name: Pumpkin custard tartlets with blue cheese Chantilly | Sainsbury`s Magazine
Ingredients: 40g caster sugar; 40g walnut halves; 300g plain flour; 150g chilled butter, cubed; 1 large egg yolk, plus 1 large egg to glaze; about 600g pumpkin or butternut squash (to give 500g prepared weight), cut into 2cm pieces; 4 large eggs; 150g softened butter, in pieces; 100g condensed milk; 75g soft light brown sugar, plus extra to sprinkle; finely grated zest of 1 orange; 100g Gorgonzola Dolce, at room temperature; ½ tsp icing sugar; 150ml double cream

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Pumpkin custard tartlets with blue cheese Chantilly

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Ingredients

40g caster sugar
40g walnut halves
300g plain flour
150g chilled butter, cubed
1 large egg yolk, plus 1 large egg to glaze
about 600g pumpkin or butternut squash (to give 500g prepared weight), cut into 2cm pieces
4 large eggs
150g softened butter, in pieces
100g condensed milk
75g soft light brown sugar, plus extra to sprinkle
finely grated zest of 1 orange
100g Gorgonzola Dolce, at room temperature
½ tsp icing sugar
150ml double cream