Pumpkin pie tartlets

Pie dough:

• 250g all-purpose flour
• 125g butter
• 4 gr salt
• 1 egg (50g)
• 20g water

Roasting pumpkins:

• 800g raw pumpkin
• 15gr oil

Pumpkin mixture:

• 450g roasted pumpkin flesh
• 60g maple syrup
• 40g granulated sugar
• 30g dark brown sugar
• 20gr Fresh ginger or 2g powdered ginger
• 1g nutmeg
• 5g vanilla extract

Pumpkin compound:

• 400gr cooked pumpkin mixture
• 159gr roasted pumpkin flesh
• 150gr mascarpone
• 100g eggs (2 eggs)

Pumpkin Kernels brittle:

• 30g pumpkin kernels toasted
• 30g pepitas
• 40g granulated sugar
• 10g butter

Maple mascarpone Chantilly:

• 200g heavy cream, hot
• 5g vanilla
• 10g star anise
• 5g cinnamon stick or 1g ground cinnamon
• 10g orange peel or zest
• 60g white chocolate
• 100g mascarpone
• 100gr heavy cream, chilled
• 20g maple syrup – you can use bourbon aged  or whiskey barrel aged maple syrup for evenmore enhanced flavors

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1. Make the pie dough

Preheat oven at 350F / 180C. Mix all ingredients until obtaining a dough ball. Roll it out into prepared tart shell or tartlets shells.

For the large tart, blind bake for 20 min, remove pie weights and finish baking for 10 min. For the tartlets, blind bake for 10-12min, remove pie weights and keep baking for 5-10 min.

Tart shells can be made a couple of days ahead and should be stored in a metal container.

2. Roast the pumpkins

Note: roast more pumpkin than you need, you will be ableto use the remaining roasted pumpkin as a side dish or in soup, or you can freeze it.

Cut pumpkin and scoop the fibers out. Save the seeds. Linea baking tray with silicon mat or parchment paper and put squash pieces on it. Oil each piece with a brush. Roast for about 1h or so at 210C / 410F. Half way, rotate the squash pieces. Let cool and scrape the flesh meat from the skin. Discard the skin.

3. Make the pumpkin kernels brittle

In a small so fat poor pumpkin kernels and cover with water bring to a bowl and let it sit for 10 to 15 minutes. Steve and remove any remaining fibers spread seeds over baking tray toasting oven at 210 degrees Celsius of 410 degrees Fahrenheit until they turn light brown about 15 to 20minutes. Heat sugar in a pan over low medium heat. Once you obtain an amber caramel add butter and stir well. Mix in the pumpkin seeds and pepitas and transfer on a silicon mat or a baking tray equipped with parchment paper. Let cool completely.

4. Prepare the pumpkin mixture

Purée pumpkin meat in a food processor. Transfer to a frying pan and cook down pumpkin spices sugars and maple syrup for about 20minutes at medium high heat steering every so often. The mixture should turn into a flavorful 400 grams pumpkin mixture.

5. Prepare the pumpkin compound

Pour the pumpkin mixture in a food processor along with roasted pumpkin flesh, mascarpone, and eggs. Blend until smooth. Set aside.

6. Make the maple mascarpone Chantilly

Heat 200 g of heavy cream in a saucepan with vanilla bean, star anise, cinnamon stick, orange peel and mascarpone and maple syrup. Let simmer for 10 minutes. Pour over white chocolate and let it sit for 2 min. Blend with hand blender until obtaining a smooth consistency. Add chilled heavy cream and mix. Film to contact and refrigerate overnight.

7. Assemble the tart

Pour the pumpkin compound into the baked tart shells. Bake at 350F / 180C for about 30-40min or until the center of the pie is just set. Let cool completely

8.  Add the Chantilly

Beat the maple mascarpone cream until obtaining a Chantilly. Pipe the Chantilly over the tart. Add brittle pieces on top before serving.

9.  Enjoy!

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