I made this lovely tart at Milan on 6 September 2010. It was served after a sumptuous dinner of fennel orange salad in lime dressing, pfifferlinge (German, yellow mushroom) pasta with a white wine from Gavi (Piemonte). 3 of us finished 75% in one go. It’s gorgeous! The tart base is made of cocoa, lovely bitter chocolate fragnance. The pumpkin filling is spiced with nutmeg, cinnamon and ginger. It is a wonderful match. My friends were happy with the main dish and the dessert. Super nice!
I steamed the pumpkin to get it soft. This is quicker and saves energy relative to baking it in the oven.
100g cold butter, cut into pieces
2 tsp caster sugar
1 pinch of salt
4 tablespoon water
Sieve the dry ingredient and mix with butter until crumbs form. Add water to knead it lightly to form a disc. Refrigerate it for half hour. Roll out the dough and put it in a 23cm tart form. Refrigerate it for another half hour. Pierce the tart with a fork.
Bake at 190C for 15 minutes. Spread 3/4 chopped chocolated on the bottom of the tart base once taken out from the oven.
370g pumpkin puree
48g derm sugar
1 tspn ginger powder and fresh ginger
1/2 tspn cinnamon
1/2 tspn nutmeg
30g chopped dark chocolate
Blend everything except the chocolate. Pour it into the tart base. Sprinkle chopped chocolate on top the way as you like it. Bake for around 30 minutes. It’s done.