Pâte sablée (Sweet Shortcrust Pastry)

Make the Dough

1. Cut the butter into chunks and place it in the freezer for a few minutes.

2. Sift together the flour, powdered sugar, almond flour, and salt.

3. Add the cold butter chunks and rub the mixture between your hands until it resembles sand.

4. Add the egg and bring the dough together by hand—avoid adding extra flour or liquid.

5. Knead gently with the palm of your hand for 1–2 minutes until smooth. Work quickly to keep the butter cold.

6. Press into a flat rectangular disk, wrap in plastic wrap, and refrigerate for 10–15 minutes if sticky.

Roll the Dough

1. Place the chilled dough between two silicone mats and roll to 2 mm thickness.

2. Rotate the dough 90° between rolls for an even sheet.

3. Without removing the mats, place the dough in the freezer for 10–15 minutes.

4. Peel off the top mat and cut long strips for the tart sides.

5. Using your tart ring as a guide, cut out a bases for your tart. If the dough gets too soft, put it back in the freezer for a few more minutes before you continue.

6. Place the base in first, then the side strips, pressing gently to seal.

7. Trim the top edges of the dough cleanly with a sharp knife.

8. Freeze the assembled tart shell for 1 hour before baking.

9. While freezing, preheat the oven to 325°F. (175°C). Bake for 20 minutes, then remove the ring and bake another 5–10 minutes until golden brown.

10. Cool completely on a perforated mat before filling.

Pecan Praline Crunch (for one 20 cm tart)

1. Melt the milk chocolate and stir in the praline paste until smooth.

2. Add crushed cornflakes and salt. Mix just until evenly coated.

3. Spread an even layer at the base of the cooled tart shell and refrigerate to set.

Pumpkin Cream Cheese Crémeux

1. Bloom Gelatin. Sprinkle gelatin over cold water and let sit for 10 minutes or if you using gelatin sheets, put sheet in cold water and let soften.

2. Brown the Butter. Melt butter in a small saucepan until golden and nutty. Keep warm.

3. In another saucepan, whisk pumpkin purée, brown sugar, yolks, spices, maple syrup, vanilla, and salt. Cook over medium heat, whisking, until thickened ( 180–183°F/82–84°C ).

4. Remove from heat. Stir in browned butter, then the white chocolate until melted. Add the bloomed gelatin/squeeze out access water from sheets, and stir until dissolved.

5. Transfer the warm mixture to a blender (or use an immersion blender), add softened cream cheese and blend until smooth and silky. 

Chocolate Ganash

1. Chop the Lindt chocolate finely and put in a medium bowl.

2. Heat 200 g heavy cream until it's just simmering - pour over the chocolate.

3. Let sit 1 min, then stir and hand blend until smooth and glossy.

4. Add the butter and salt (if using) and mix to fully emulisfy.

5. Stir in the cold cream (100g) and mix wel.

6. Cover with plastic wrap touching the surface and chill 6 hours or overnight.

7. Whip just before piping - soft peaks that hold shape but still silky.

To Assemble

1. Spread a thin layer of pecan praline crunch in each tart shell.

2. Pour the pumpkin cream cheese crémeux over the top. 

3. Refrigerate at least 4 hours (or overnight) until completly set.

4. Once set, pipe decorative swirls of chocolate ganash, dcorate with candied pecans.