Triple Chocolate Pumpkin Tart

In a bowl, cream butter and sugar for just a minute until well combined.

Add the vanilla, salt and egg yolk – and combine well.

Lastly, fold the flour – fold until combined.

Make a disc and wrap in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll.

Dust the work surface with flour. Open the dough and roll carefully from the center out turning as you go.

Use your tart pan as a guide to know how big you need it. Transfer the dough to a 9-inch tart pan.

Gently press the dough into the tart pan making sure to press down into the shape of the pan.

Trim the excess dough at the edges with a rolling pin, or your thumb.

Chill the tart shell for a minimum of 30 minutes.

Preheat the oven at 190 C/ 375F. Line the chilled dough with parchment paper

Fill the inside of the shell with pie weights. Bake for 15 to 20 minutes until the edges are lightly starting to brown.

Remove the parchment paper and pie weights. Continue baking for 10 to 15 minutes more until lightly golden.

Cool on a wire rack.

Heat the cream to an almost boil. Pour over the finely chopped white chocolate

Let stand for a minute then stir until smooth. Add the pumpkin puree and the pumpkin spice

Stir well and refrigerate until chilled (at least 4 hours)

When chilled whip the ganache with a whisk or electric mixer until light and fluffy.

Spread it evenly in the fully baked and cooled shortcrust pastry base.

Chill in the fridge for at least an hour or more until set.

Heat the cream to an almost boil. Pour over the finely chopped dark chocolate

Let stand for a minute then stir until smooth. Pour in the tart over the set first layer

Chill until set an hour or more.

Heat the cream to an almost boil. Pour over the finely chopped dark chocolate

Let stand for a minute then stir until smooth. Pour in the tart over the chilled second layer (dark chocolate ganache layer

Chill again for at least two hours or more.

You can just sprinkle some cocoa powder on the edges of the white chocolate surface for a quick finish.

I used the stencil of a pumpkin and dusted it with cocoa powder

Carefully remove the stencil and voila! You have a stencil design of a pumpkin on top of your chocolate pumpkin tart.