At a glance
You're making a stunning pumpkin and dark chocolate tart that combines two luscious layers with gorgeous marbled patterns. The prep involves roasting pumpkin, making a cocoa pastry from scratch, and preparing two silky fillings—the trickiest part is getting the chocolate-cream mixture just right and creating those beautiful marble swirls before the final bake.
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Pumpkin purée
Cut the pumpkin into quarters and scoop out the seeds. Bake in the oven at 180 degrees for about 35 minutes. Once out of the oven, the pumpkin will be beautifully soft. Let it cool, then scoop out the flesh with a spoon. You'll be left with just the skin, which you can discard.
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Pastry ingredients
Meanwhile, mix the flour, cocoa and salt together on a pastry board. Make a well in the middle, crack in the egg yolk, then add the oil, butter and sugar. Start kneading.
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Add water and knead
Once the dough starts to form clumps, gradually add ice-cold water while continuing to knead. The dough will become more pliable and stick to your hands much less. Wrap it in plastic film and chill in the fridge for at least 1 hour.
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