Pumpkin and Chocolate Tart by @cakeofgina_

2h35

10 servings

🌾

470 g

All-purpose flour

🍫

35 g

Black cocoa powder

🍬

200 g

Icing sugar

🧈

150 g

Butter

🥚

4

Egg yolks

🧂

Salt

🎃

500 g

Pumpkin puree

🥛

400 ml

Fresh cream

🥚

1

Egg

🍬

100 g

Sugar

🌾

1 tbsp

Flour

🫙

Mixed spices

🍫

150 g

Dark chocolate

  1. Step
    • All-purpose flour
    • Black cocoa powder
    • Butter

    Make the black cocoa shortcrust using the sandy method (sablage) with the flour, black cocoa, icing sugar, cold butter, egg yolks and a pinch of salt.

  2. Roll

    Roll out half of the dough between two sheets of baking paper to a thickness of 3mm, for the lattice.

  3. Cover

    Cover the other half with plastic film and rest both portions in the fridge for at least one hour.

  4. Rest

    After resting, line the tart tin with the dough.

  5. Chop
    • Dark chocolate
    • Fresh cream

    Chop the dark chocolate and pour the boiling cream over it, then mix well to make the ganache.

  6. Freeze
    • Dark chocolate
    • Fresh cream

    Freeze the ganache in a 20cm mould so it keeps its layer during baking.

  7. Mix
    • Pumpkin puree
    • Sugar
    • Egg

    In a bowl, mix the cooked and blended pumpkin puree with the sugar, egg and cream.

  8. Add
    • Flour
    • Mixed spices
    • Pumpkin puree

    Add the flour and the spices to the pumpkin mixture.

  9. Mix

    Mix well.

  10. Place
    • Dark chocolate
    • Fresh cream
    • Pumpkin puree

    Place the ganache disc in the centre of the tart shell and pour the pumpkin cream over it.

  11. Bake

    Bake for about 50 minutes at 170 degrees.

  12. Bake

    Bake the lattice separately for about 15 minutes and place it on the tart once it has cooled.

Pumpkin and Chocolate Tart by @cakeofgina_

2h35

10 servings

🌾

470 g

All-purpose flour

🍫

35 g

Black cocoa powder

🍬

200 g

Icing sugar

🧈

150 g

Butter

🥚

4

Egg yolks

🧂

Salt

🎃

500 g

Pumpkin puree

🥛

400 ml

Fresh cream

🥚

1

Egg

🍬

100 g

Sugar

🌾

1 tbsp

Flour

🫙

Mixed spices

🍫

150 g

Dark chocolate

Preparation Steps

  1. Step 1/12

    Make the black cocoa shortcrust using the sandy method (sablage) with the flour, black cocoa, icing sugar, cold butter, egg yolks and a pinch of salt.

    🌾All-purpose flour
    🍫Black cocoa powder
    🍬Icing sugar
    🧈Butter
    🥚Egg yolks
    🧂Salt
    🥣Mixing bowl

  2. Step 2/12

    Roll out half of the dough between two sheets of baking paper to a thickness of 3mm, for the lattice.

    🥖Rolling pin
    📜Baking paper

  3. Step 3/12

    Cover the other half with plastic film and rest both portions in the fridge for at least one hour.

    Plastic film

  4. Step 4/12

    After resting, line the tart tin with the dough.

    🍰Tart tin

  5. Step 5/12

    Chop the dark chocolate and pour the boiling cream over it, then mix well to make the ganache.

    🍫Dark chocolate
    🥛Fresh cream
    🔪Knife
    🥣Mixing bowl

  6. Step 6/12

    Freeze the ganache in a 20cm mould so it keeps its layer during baking.

    🍫Dark chocolate
    🥛Fresh cream
    🍳Mould

  7. Step 7/12

    In a bowl, mix the cooked and blended pumpkin puree with the sugar, egg and cream.

    🎃Pumpkin puree
    🍬Sugar
    🥚Egg
    🥛Fresh cream
    🥣Mixing bowl

  8. Step 8/12

    Add the flour and the spices to the pumpkin mixture.

    🌾Flour
    🫙Mixed spices
    🥣Mixing bowl

  9. Step 9/12

    Mix well.

    🥄Whisk

  10. Step 10/12

    Place the ganache disc in the centre of the tart shell and pour the pumpkin cream over it.

    🍫Dark chocolate
    🥛Fresh cream
    🎃Pumpkin puree
    🍰Tart tin

  11. Step 11/12

    Bake for about 50 minutes at 170 degrees.

    🍰Tart tin

  12. Step 12/12

    Bake the lattice separately for about 15 minutes and place it on the tart once it has cooled.

Composition

Ingredients

Types

Grains, Cocoa, Sugar, Dairy, Eggs, Spices, Vegetables, Chocolate

Ingredients

All-purpose flour, Black cocoa powder, Icing sugar, Butter, Egg yolks, Salt, Pumpkin puree, Fresh cream, Egg, Sugar, Flour, Mixed spices, Dark chocolate

Notes

All-purpose flour (type 00 flour, for the black cocoa shortcrust), Black cocoa powder (or unsweetened cocoa powder as an alternative), Butter (cold), Egg yolks (medium eggs), Pumpkin puree (steamed and blended), Fresh cream (for the pumpkin filling), Mixed spices (cinnamon, ginger, cardamom etc., amount not given), Dark chocolate (chopped, for the ganache layer)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Fat: 22g, Fiber: 2.5g, Sugars: 28g

Nutritional Information

Minerals

Iron: 2mg, Calcium: 60mg, Sodium: 110mg, Potassium: 260mg, Magnesium: 30mg

Vitamins

Vitamin A: 450µg, Vitamin E: 1.2mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

1 hour 5 minutes

Overall

2 hours 35 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Baking paper, Plastic film, Tart tin, Mould, Knife, Whisk

Appliances

Oven, Blender, Refrigerator, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Halloween, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crumbly, Smooth, Crunchy

Flavors

Chocolatey, Spiced, Sweet, Pumpkin

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container or covered with plastic wrap,best prepared the day before serving), freezer : up to 1 month (wrap tightly without the lattice topping,thaw in the fridge before serving and add the baked lattice fresh), room temperature : a few hours (keep away from heat and direct sunlight, not recommended for long storage due to the pumpkin and dairy filling)