- 1 1/4 pound (1/2 kilo) piece of Pumpkin, peeled
- Short crust pastry (I admit to using frozen pastry)
- 3 1/2 ounces (100 gms) sugar
- 1/4 tsp of cinnamon
- 8 oz (200 grams) of 70% chocolate (You can use your favorite chocolate if you prefer but 70% cocoa content will give best result.)
- 1/4 cup of rum
Pre-heat oven to 400F (200C).
Place single piece of pumpkin into the pre-heated oven on a baking tray and cook for between 60 and 90 minutes, until well cooked and soft enough for mashing.
Roll out short crust pastry to about 1/4 inch (6mm) thick.
Flour a 9″ tart pan: Put a small handful of flour in the pan and swirl around. Discard excess flour. This will stop the pastry from sticking.
Cut pastry about 1/2 inch (12mm) larger than pan. This is best done by placing pan onto pastry upside down and cut approx 1/2 inch more than diameter of pan.
Prick the base of the pastry about 6 â€“ 10 times with a fork.
Place a sheet of heat-proof paper over the pastry and weight down with a can of beans or whatever you usually use.Cook at 400F (200C) for 15 minutes to form tart case.
Mix sugar, cinnamon and rum.
Mash the cooked pumpkin while still hot.
Break the chocolate into the mashed pumpkin and stir while the chocolate melts. Note: I usually chop the chocolate with a heavy knife; you don’t want the pieces to be too big. It doesn’t matter if there are some lumps in the chocolate because they are extra tasty when you eat the tart.
Heat the syrup mixture (rum, sugar and cinnamon) but not to boiling point.Mix into the pumpkin and chocolate mixture.
Fill the tart case with the mixture, smooth over and cook at 400F (200C) for 10 minutes.
Allow the chocolate and pumpkin tart to cool and serve with a large portion of fresh cream.