Halloween Cocoa and Pumpkin Tart | Soft Wheat Flour Type 1

To prepare this Halloween tart, you must first cook the pulp of the pumpkin cut into cubes, with a glass of water, until completely mashed. Then blend the pumpkin with a mixer and let it cool.

Meanwhile, prepare the cocoa shortcrust pastry by placing the flour, cocoa, icing sugar, butter in pieces and 1 egg in a mixer or in a large bowl. Work the dough until it is compact and leave to rest in the fridge.

Then complete the filling: take the pumpkin pulp and work it with the sugar, the 2 remaining eggs and the cream (not whipped). You get a nice fluid and velvety liquid.

Spread the shortcrust pastry in a baking pan, prick it with a fork and pour the pumpkin cream inside. Bake at 180° C for about 40 minutes, checking the cooking every now and then (each oven is different). Once the tart is cooked, let it cool well and decorate as desired with the chocolate topping.