Pumpkin Tart Recipe
milk chocolate crémeux, tamarind, pomegranate, frozen yogurt
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Ingredients
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Pumpkin Tart Base
Milk Chocolate Crémeux
Tamarind Sauce
Pomegranate Garnish
Frozen Yogurt
Method
Pumpkin Tart Base
- 1
Prepare the Tart Base
In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to form a dough. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Milk Chocolate Crémeux
- 3
Make the Crémeux
In a saucepan, heat the heavy cream until it just begins to simmer. In a bowl, whisk egg yolks and sugar until pale. Slowly pour the warm cream into the egg mixture, whisking continuously. Return to the saucepan and cook over low heat until thickened. Remove from heat, add chocolate and vanilla, and stir until smooth. Allow to cool slightly and pour into the cooled tart shell.
Tamarind Sauce
- 4
Prepare the Tamarind Sauce
In a small saucepan, combine tamarind paste, water, brown sugar, and salt. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Strain and set aside to cool.
Frozen Yogurt
- 5
Make the Frozen Yogurt
In a mixing bowl, combine yogurt, honey, and vanilla. Mix well and freeze in an ice cream maker according to manufacturer instructions until creamy.
Assembly
- 6
Assemble the Tart
Once the crémeux has set in the tart shell, drizzle with tamarind sauce, top with pomegranate seeds, and serve with a scoop of frozen yogurt.
