Pumpkin Tartlet

Sweet almond dough 

1. Quickly stir together the butter, powdered sugar, almond powder, flour, and salt with your fingertips. Add the egg and mix it again.
2. Make a ball, put Saran Wrap on it and place it in the refrigerator for about 1 hour.

Pumpkin filling

1. Mix the cornstarch, salt, gingerbread spices, caster sugar and brown sugar. Add the steamed pumpkin flesh, reduced to a puree.
2. Whisk the eggs, lukewarm milk, then add it in the previous mix.
3. Bake in a very hot oven (230°C) for 5 minutes then lower the temperature to 180°C and continue baking for about 20 minutes.
4. Add the Chocolatree “Halloween même pas peur” decorations before tasting!