Pumpkin Chiboust Tart

You'll need:

	Yiled 16 portions. Recipe and photo by Natalia Arevalo  Approximately Prep Time 4 hours
Pumpkin Chiboust	110 gram Whole milk 110 gram Heavy cream   62.5 gram Yolks   20 gram Sugar 9 gram Corn starch 5 sheets Gelatine Leaves (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

Step 1

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 gelatine.

5. Add pumpkin puree and cool down.

6. Fold Italian meringue into the pumpkin mixture.
Step 2

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.
Step 3

Pumpkin Spice Chantilly

Mix everything together and whip until stiff peak.
Step 4

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.
Step 5

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.