Pumpkin and Chocolate Tart
·Pumpkin purée
Cut the pumpkin into quarters and scoop out the seeds, then roast in the oven at 180°C for about 35 minutes. Once out of the oven, the pumpkin should be beautifully soft. Let it cool, then scoop out the flesh with a spoon. Discard the skin – you only need the flesh.
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 look crumbly, gradually add the ice-cold water while continuing to knead. The dough will become more pliable and much less sticky. Wrap it in plastic wrap 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 together 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 dough
After an hour, take the dough out of the fridge, roll it into a round sheet and line your 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 it doesn't puff up during baking. Pre-bake for 15–20 minutes at 170°C.
Let it cool
After 15–20 minutes, take the tin with the pastry base out of the oven and let it cool.
Dollops
Pour the pumpkin filling over the base, then spoon the chocolate filling on top in small rounds – arranged around the edge and 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 rounds to create a marbled pattern.
Bake
Pop the tart back into the oven for another 15 minutes at 170°C, and it's ready!
