8
Whilst the tart cases are resting, remove the squash from the oven and add to a blender/food processor (keep the oven on). Sweat the onion and garlic in a frying pan with a little oil until soft and translucent, then add the curry powder and cook for a minute or two. Add the onion and garlic mixture to the squash, along with the egg yolks and water and blend until you have a smooth purée. Pass the purée through a fine sieve, then add the créme fraiche. Check for seasoning and reserve the filling for later