Rum and pumpkin tart with bitter chocolate

Method

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1. First make the pastry. Cream the butter and the sugar in a food processor until pale and fluffy. Slowly add the egg and then the flour, and pulse briefly until mixed. Roll into a ball, wrap in cling film and put in the fridge for 30 minutes.

2. Preheat the oven to 200°C/gas 6. Grease a 20cm flan tin.

3. Roll out the pastry thinly and press it into the tin. Trim the edges neatly. Line with baking parchment and weigh down with baking beans. Bake blind for about 5 minutes or until the pastry is a light golden brown. Remove the baking parchment and beans, and set aside.

4. Place the prepared pumpkin on a roasting tray and bake in the oven for 20-30 minutes until tender.

5. Put the sugar in a large heavy-based frying pan over low heat. Stir constantly, until the sugar turns a very dark, golden colour.

6. Add the pumpkin and roll it around in the caramel.

7. Stir in the butter and the rum. Continue to stir until everything is well blended.

8. Spoon the mixture into the pastry case with the coarsely chopped chocolate in the middle. Bake for 10 minutes. Serve warm.

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Ingredients

350-400g pumpkin, skin and seeds removed, flesh cut into small chunks
250g Sugar
50g Butter
6 tbsp rum
225g dark chocolate, roughly chopped

For the sweet pastry:

80g Butter, plus extra for greasing
75g caster sugar
1 egg, lightly beaten
150g Flour

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