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Cooking
Pumpkin and Chocolate Tart
· 6 servings
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.
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.
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.
Pumpkin filling
Mix the cooled pumpkin purée (1 cup) with the mascarpone, cream, maple syrup and egg yolk. Whisk until smooth.
Chocolate filling
Melt the chocolate with the cream in a bain-marie over medium heat. Once the chocolate and cream are fully combined and melted, remove from the heat and let cool. Once cooled, stir in the mascarpone and whisk until smooth.
Roll out the pastry
After an hour, take the dough out of the fridge, roll it into a round sheet, and line the tart tin with it.
Prick the base
Trim the edges so they don't overhang the tin. Prick the base all over with a fork so the pastry doesn't puff up while baking. Pre-bake for 15–20 minutes at 170 degrees.
Let it cool
After 15–20 minutes, take the tin with the base out of the oven and let it cool.
Circles
Pour the pumpkin filling over the base, then spoon the chocolate filling on top in small circles around the edge, with three more in the centre.
Marbling with a skewer
Take a skewer, dip it into the filling and drag it in one smooth motion through the chocolate circles.
Bake
Pop the tart back into the oven for another 15 minutes at 170 degrees, and it's ready!