After Halloween ......... Try the Pumkin and almond tart and its warm chocolate sauce

   

AFTER-HALLOWEEN'S TREAT

Here we are , Halloween time is gone with plenty pumpkin left?
The following almond & pumpkin tart really great .

This recipe will use once more the "Doug 1-2 tart dough/ roll and fill a mould :" and "cooking 1: pre-bake a tart" techniques  but as new tip you'll shown how to realize a warm chocolate sauce named "Cream & mix 18": Chocolate sauce *.

That means , in every next recipe you'll know this sauce. No need re-reading this recipe again; it will  always be the same. 

As I  tell you since a while , if you have already subscribed to this blog, you should have your updated French Chef Cooking Techniques Directory. For the next chocolate sauces , you just need to click on the recipe name and it will lead you right to the "Cream & mix 18": Chocolate Sauce*...So easy!! 

 

OK , let's go ! 

First of all you'll need  a tart dough; no problems , we saw it two weeks ago in the Dark Chocolate Ganache Tart (just click on the link!).It's gonna exactly be the same for rolling the dough, setting it in the mould and pre-baking.

In a word  we just need to learn how to realize the almond and pumpkin mix that will fill our tart and our famous chocolate sauce later on.

Almond & pumpkin mix  :

Ingredient for 1 tart  (serving 8)

• Butter   60 GR
• Cream  6 CL
• Egg yolk  3
• Egg  2
• Peeled pumpkin 600 GR
• Cater sugar 150 GR
• Sliced Almonds  50  GR
• Vanilla Extract 
• Almond Powder  100 GR

Technique:

 Put the pumpkin cut in small pieces in  a pan , add water and ,  bit of salt and if possible a vanilla pod skin to give extra flavor.Bring to boil.

When ready strain the softened pumpkin an mash or blend finely. 

Add eggs, yolks, cream, melted butter, sugar, vanilla extract and almond powder  to the liquidized pumpkin.

You can also add a dash of brown rum if you wish, its flavor matches very well with the pumpkin.

And ........your tart filling is ready.

The tart bottom: 

As we saw during the previous weeks: click in your directory to remind the following techniques ; they will be always done the same way:

"Doug 1-2 tart dough/ roll and fill a mould :" and "cooking 1: pre-bake a tart" 

When your tart is done and pre-baked , it just needs to be filled with your pumpkin mix; sprinkle sliced almonds on top and bake at 180°C (350°F) till the tart is light brown and set.

Your almond ans pumpkin tart is ready.Let it cool down and now we just need to finalize with the warm chocolate sauce that will be referred as "Cream & mix 18": Chocolate Sauce *

Chocolate sauce

Ingredients  for serving 8

• Butter 10 GR - 0,35 OZ
• Semi skimmed milk  10 CL - 3 FL OZ
• Dark (confectionery ) chocolate 100 GR -   3,5 OZ
• A vanilla pod skin( if available) 

This chocolate sauce will be the same for every recipe to go with fruits, ice creams, cakes and so on........

Technique:

Bring the milk to boil with the vanilla skin. 

Turn the fire off ( as i said in the chocolate ganache tart, chocolate hates heating over 56°C -  135°F  to avoid shining loss and gritty consistency).

Sound like ganache isn't it ? Only proportions differ.....

So , enjoy your Almond & Pumpkin Tart . This one was so easy , wasn't it?