Pumpkin Chiboust Tart

You'll need:

(For 4 persons)

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.