Last week, I made this chocolate pumpkin tart to celebrate the Jewish new year, and guess what?
Personally, I am a dark chocolate person so the white chocolate on its own would be a tad bit sweet for me. So, I used 70% dark chocolate for the second layer which cuts down on the sweetness.

Step-by-step: Pumpkin Tart

Shortcrust pastry – Add the flour, salt, and sugar to the food processor and pulse for 30 seconds. Then, add the chilled cubed butter and pulse for 30 seconds until you have a breadcrumb consistency. Combine the egg yolk and ice water, add to the mixture, and combine well, but do not overmix. Pour the crumbly mixture on a floured surface and gather it into a ball. Flatten the ball into a disc and chill for 30 minutes.

Line pan – When chilled, lightly roll on a floured surface to about 1/8-inch thickness. Line a 9-inch tart pan with the pastry. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin or thumb. Chill the tart shell for 15 to 30 minutes. Preheat the oven at 375°F / 190°C / Gas Mark 5. Bake crust – Prick the pastry with the tines of a fork to prevent the dough from puffing. Line the crust with parchment paper and fill it with baking beans or pie weights. Bake for 15 to 20 minutes until the edges lightly begin to brown. Remove the parchment paper and weights. Baking the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely cold before you add any filling. Layer 1 Whipped pumpkin ganache – Heat the cream to an almost boil. Pour over the finely chopped white chocolate. Let stand for a minute, then stir until smooth. Add the pumpkin puree and the pumpkin spice. Stir well and refrigerate until chilled (at least 4 hours). When chilled, whip the ganache with a whisk or electric mixer until it is light and fluffy. Spread it evenly in the fully baked and cooled shortcrust pastry base. Chill in the fridge for at least an hour or more until set.

Layer 2 Dark chocolate ganache – Heat the cream to an almost boil. Pour over the finely chopped dark chocolate. Let stand for a minute then stir until smooth. Pour in the tart over the set first layer. Chill until set an hour or more.

Layer 3 – White chocolate ganache – Heat the cream to an almost boil. Pour over the finely chopped dark chocolate. Let stand for a minute, then stir until smooth. Pour in the tart over the chilled second layer (dark chocolate ganache layer). Chill again for at least two hours or more.

Decorate – I used a pumpkin stencil and dusted it with cocoa powder. Carefully remove the stencil, and voila! You have a pumpkin stencil design on top of your chocolate pumpkin tart. Or you can sprinkle some cocoa powder on the edges of the white chocolate surface for a quick finish.

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Frequently asked questions

The first layer of white chocolate is infused with pumpkin puree and then whipped to create a light and airy filling aka whipped chocolate pumpkin ganache The second layer is dark chocolate and I highly recommend you use a good quality dark chocolate. The bitterness in the dark chocolate cut into the sweetness of the other two white chocolate layers. The final layer is again a plain white chocolate ganache which is then stenciled with cocoa powder to create an image of a pumpkin to celebrate the festive season.

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