Recipe: Pumpkin Tart with Candied Pear & Chocolate

Instructions

Prepare the shortcrust pastry:

In a bowl, beat the eggs with the sugar. Put the flour into a separate bowl and make a well. Cut the butter up, add it to the flour, then use your fingertips to work together for about a minute (you want a sand-like texture).

Pour in the egg yolks and bind together to form a ball (add some milk if it’s too dry and be sure not to overwork). Cover in plastic wrap and chill in the fridge for 30 minutes. 

Roll out the pastry on a floured surface to 4-5 cm thickness, and carefully place it into a 9-inch (25-cm) diameter mold.

Blind bake the pastry (using a sheet of parchment topped with baking beans) in the oven for 20 minutes at 350°F (180°C). 

Remove the pastry from the oven and remove the beans and paper. Leave to cool in the mold.

Make the topping:

Chop the pumpkin into small cubes and put it into a large pot. Add the sugar and enough water to cover the pumpkin (make sure there’s always enough water, so it doesn’t dry out). Cook for around 20 minutes, until it turns into a purée. 

Once a purée has formed, remove any excess water and add in the beaten eggs and honey. Set to one side.

Pour the mixture into the pastry and bake for 10 more minutes at 400°F (200°C). 

Remove from the oven and sprinkle on the powdered sugar, chocolate chips, hazelnuts and candied pear sticks. 

Serve lukewarm or cold.