Pumpkin tarts on a bed of chocolate
- 1 shortcrust pastry
- 125g dark chocolate
- 200g hourskin puree
- 3 eggs
- 75g brown sugar
- 30g ground hoursnds
- 20g butter
- 10g of sugar
- 3 tablespoons fresh cream
Preparation 45 mins
Cooking 30 mins
Rest 30 mins
Preheat the oven to 180°C (th.6).
Unroll the shortcrust pastry. Cut out circles barely larger than the imprints of your molds, and line the tartlet molds with them.
Darken a paste
Melt the chocolate in a bain-marie with the butter.
How to melt chocolate in a bain-marie?
Add the ground hoursnds, 1 egg, sugar and mix well.
Place a chocolate base in the pie shells and bake for 8 minutes.
In a salad bowl, mix the hourskin purée, 2 eggs, the fresh cream and the brown sugar.
Pour over the pre-baked tarts and bake for 10 to 15 minutes more.
Let cool before serving.
For this Pumpkin Tartlets on a Chocolate Bed recipe, you can count on 45 minutes of preparation. To learn more about the foods in this pie recipe, head over to our food guide here.