It’s an Everything Looks Rosie tradition to share a pumpkin showstopper recipe for Halloween – you can view my archive here. After our trip to Kilduff Farm where my lovely friend Lucy kindly gave me some pumpkins to cook with (with no obligation to share!) I had a lot of pumpkin on my hands (a lovely problem to have!). The smooth sweetness of pumpkin purée works so well in lots of bakes. Inspired by a Gill Meller recipe, but minus the faff of pastry and because I had no cream in the house, I made this salted chocolate pumpkin tart. A rich, chocolatey pumpkin ganache is tempered by the sea salt tang and sits atop a quick buttery biscuit base. To make the tart, you will need:
For the base:
225g digestives
85g melted butter
For the filling
200g pumpkin purée
180g milk chocolate
Generous pinch sea salt
20g butter
20ml warm milk
25 g white choc to decorate
First, make the base: bash the digestives into crumbs and stir in the melted butter. Press the mixture into a greased, loose-bottomed tart tin and pop in the fridge for 20 mins or so while you preheat the oven to 160C Fan. Bake in the oven for 15 minutes. Set aside to cool.
Once the base is cooled fully it’s ready to fill. Melt the chocolate and mix into pumpkin along with the butter and warm milk (important or it will make the chocolate sieze). Mix vigorously until a smooth consistency is reached. Pour into the tart and smooth the surface.
Melt the white chocolate and pour into a piping bag. Pipe circles on top of the ganache, then use a skewer to quickly drag out from the smallest circle to the edge of the tart to make the feathered, cobweb shape. Leave for several hours in the fridge to firm up.
