Halloween pumpkin tart
Pumpkin and cinnamon tart decorated with a dark chocolate Halloween face.
Active time35 min
Cooking1 h 15 min
Total4 hResting : 2 h
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Ingredients
- 600 g pumpkin
- 200 ml crème fraîche
- 3 eggs
- 3 g cinnamon
- 60 g dark chocolate
- 200 ml water
- 230 g all-butter shortcrust pastry
- 140 g sugar
Preparation
Peel and deseed the pumpkin, then weigh the listed flesh amount for the tart. Cut the pumpkin into small cubes. Cook it in the water, covered, for 20 minutes. Drain thoroughly and blend, then leave to cool slightly for about 15 minutes before adding the eggs. Preheat the oven to 180 °C.
600 g pumpkin200 ml water- saucepan
- blender
- oven
Line a 26-centimetre tin with the pastry. Whisk together the purée, eggs, cream, sugar and cinnamon, pour into the pastry case and bake for 45 minutes until the filling is set.
200 ml crème fraîche3 eggs3 g cinnamon230 g all-butter shortcrust pastry140 g sugar- tin
- mixing bowl
- oven
Leave to cool for 90 minutes. Melt the chocolate and draw two triangular eyes and a jagged mouth on the tart. Leave to set for about 15 minutes in a cool room.
60 g dark chocolate- saucepan
- piping bag
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration