Spiced Pumpkin Tart for All Hallows’ Eve

Recipe, styling, photography by Jan Hendrik van Westhuizen

With Halloween fast approaching, DECO looks back to 2012 where we featured in Issue #84 this exquisite Spiced Pumpkin Tart with Roasted Pistachio and Chocolate crust recipe by Jan Hendrik van der Westhuizen.

styling, photography, recipe by Jan Hendrik van der Westhuizen
Styling, photography, recipe by Jan Hendrik van der Westhuizen

31st October marks Halloween (a contraction of All Hallows’ Evening) – symbolizing remembrance of the dead, including saints (or hallows) on the eve of the Western Christian feast of All Hallows’ Day. Historically on All Hallows’ Eve, many Christian denominations followed abstinence from meat and with the festival falling after harvest time in the Northern Hemisphere, a range of vegetarian foods became associated with this day – candy apples, caramel corn, soul cakes and of course pumpkin pie. DECO looks back to when we featured this exquisite pumpkin tart by Jan Hendrik van der Westhuizen (and as seen in his book The French Affair – Tables of Love).


SPICED PUMPKIN TART WITH ROASTED PISTACHIO AND CHOCOLATE CRUST

Spiced Pumpkin Tart - recipe, styling and photograph by Jan Hendrik van der Westhuizen
Spiced Pumpkin Tart – recipe, styling and photograph by Jan Hendrik van der Westhuizen

 

For the crust:

1/2 cup granulated sugar

1 cup shelled pistachios, oven roasted

1/4 cup cocoa powder

1 cup flour

1/2 teaspoon salt

6 tablespoons unsalted butter

For the Filling:

2 cups pumpkin puree

1/4 cup dark rum

7 egg yolks

3/4 cup brown sugar

3/4 cup creme fraiche

1/4 cup maple syrup

1/4 cup cake flour

2 teaspoons pure vanilla extract

1 teaspoon lemon juice

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon ground all spice

1/4 teaspoon ground cloves

1 cup chopped chocolate

Pre-heat the oven to 160C.  To make the crust, place the sugar and pistachios in a food processor and pulverise until the nuts are finely ground.  Add the cocoa powder, flour, salt and butter and pulse until combined. Press the mixture into the bottom of a tart pan of 30cm in diameter and bake for 30 minutes, or until firm.  Allow to cool for about 20 minutes.

To make the filling, mix the pumpkin puree with the rum, egg yolks, brown sugar, creme fraiche, syrup, flour, vanilla, lemon juice and spices.

Melt the chocolate in a double boiler or in a microwave bowl, stirring continuously. Spread the chocolate over the cooled crust, leaving a 1 cm border all the way around the edges to prevent the chocolate from burning during the baking process.

Fill the tart pan with the pumpkin filling and smooth the top.  Bake for 45-60 minutes, or until the centre has set.


Pumpkin tart recipe is included in Jan Hendrik van der Westhuizen's book The French Affair: Tables of Love
Pumpkin tart as seen in Jan Hendrik van der Westhuizen’s book The French Affair: Tables of Love

LEARN MORE:

Jan Hendrik – Chef, Photographer | Buy your own copy of The French Affair:Tables of Love


 

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