SPICED PUMPKIN TART WITH PISTACHIO + CHOCOLATE CRUST

Pumpkins used to be in surplus during winter months on our farm.  This version of the famous pumpkin pie was a great childhood favourite. The chocolate and pistachio crust comes from a bakery in the town of San Remo, Italy, which I just had to re-create.  Together they work beautifully!

By Jan-Hendrik van der Westhuizen

SPICED PUMPKIN TART WITH ROASTED PISTACHIO AND CHOCOLATE CRUST

Recipe from “THE FRENCH AFFAIR” – Tables of Love by Jan Hendrik van der Westhuizen

Crust

Ingredients

  • 1/2 cup granulated sugar
  • 1 cup shelled pistachios, oven roasted
  • 1/4 cup cocoa powder
  • 1 cup flour
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter

Method

  1. Place the sugar and pistachios in a food processor and pulverise until the nuts are finely ground.  
  2. Add the cocoa powder, flour, salt and butter and pulse until combined.
  3. Press the mixture into the bottom of a tart pan of 30cm in diameter and bake for 30 minutes, or until firm.  
  4. Allow to cool for about 20 minutes.

Filling

INGREDIENTS

  • 2 cups pumpkin puree
  • 1/4 cup dark rum
  • 7 egg yolks
  • 3/4 cup brown sugar
  • 3/4 cup creme fraiche
  • 1/4 cup maple syrup
  • 1/4 cup cake flour
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped chocolate

METHOD

  1. Preheat the oven to 160C.  
  2. Mix the pumpkin puree with the rum, egg yolks, brown sugar, creme fraiche, syrup, flour, vanilla, lemon juice and spices.
  3. Melt the chocolate in a double boiler or in a microwave bowl, stirring continuously. Spread the chocolate over the cooled crust, leaving a 1 cm border all the way around the edges to prevent the chocolate from burning during the baking process.
  4. Fill the tart pan with the pumpkin filling and smooth the top.  Bake for 45-60 minutes, or until the centre has set.

Enjoy!

XJH

Originally published 25 July 2013