Pumpkin Chiboust Tart

Desserts

Recipe and photo by Natalia Arevalo
Approximately Prep Time: 4 hours

5/5

Steps

Pumpkin Chiboust

  1. Warm up cream and milk.
  2. Mix egg yolks, sugar and corn starch.
  3. Temper egg mixture with the milk and cream, then cook at 82°C.
  4. Remove from the heat and add bloomed gelatin.
  5. Add pumpkin puree and cool down.
  6. Fold Italian meringue into the pumpkin mixture.

Italian Meringue

  1. Whip egg whites and sugar (1) to a medium pick.
  2. Heat up sugar, and 25 gram water at 118°C. Remove from the heat.
  3. With the mixer running, slowly drizzle in hot sugar syrup. Increase speed and whip until desired stiffness is achieved.

Pumpkin Spice Chantilly

  • Mix everything together and whip until stiff peak.

Pumpkin Seed Toffee

  1. Make a dark brown caramel.
  2. Deglaze with warm cream and low the heat.
  3. Add butter and cook until 115°C.
  4. Remove from the heat and add pumpkin seeds.

Charcoal Pate Sucre

  1. Cream butter and sugar.
  2. Add eggs, flour and charcoal.
  3. Mix well until incorporated.
  4. Rest in the cooler.
  5. Roll out and cover the tart mold (tart mold 8’’)
  6. Bake at 175C for about 12 minutes, then remove the beans and bake 8 more minutes and then serve.

Ingredients

Pumpkin Chiboust

  • 110 gram Whole milk
  • 110 gram Heavy cream
  • 62.5 gram Yolks
  • 20 gram Sugar
  • 9 gram Corn starch
  • 5 sheets Gelatin (GELITA Silver)
  • 125 gram Italian meringue
  • 300 gram Pumpkin puree

Italian Meringue

  • 125 gram Egg whites
  • 187.5 gram Sugar

Pumpkin Spice Chantilly

  • 250 gram Heavy cream
  • 25 gram Powder sugar
  • 3 gram Pumpkin spice

Pumpkin Seed Toffee

  • 200 gram Sugar
  • 200 gram Heavy cream
  • 20 gram Butter
  • 140 gram Pumpkin seeds

Charcoal Pate Sucre

  • 520 gram A.p flour
  • 200 gram Sugar
  • 200 gram Butter
  • 120 gram Egg yolks
  • 40 gram Eggs
  • 20 gram Charcoal