Pumpkin and Condensed Milk Tart

To prepare the pumpkin and condensed milk tart, start by cutting the pumpkin into slices and removing the seeds and inner filaments 1. Then place the slices on a baking sheet lined with parchment paper 2 and cover them with a sheet of aluminum foil 3. Bake in a preheated static oven at 392°F for about 60 minutes (if using a convection oven, bake at 356°F for about 50 minutes).

While the pumpkin is baking, start preparing the dough: in a food processor, combine the sifted flour, cold butter cut into small pieces, and salt 4, and pulse until you get a crumbly mixture: transfer it to the work surface 5, make a well in the center, and grate the lemon zest into it 6.

Add the egg yolk and condensed milk 7, and quickly work the mixture with your hands 8 until it forms a uniform dough: cover it with plastic wrap 10 and let the dough rest in the fridge for about half an hour.

In the meantime, when the pumpkin is ready, remove the skin 10 and mash the pulp with a potato masher; you should get 12.3 ounces 11. Add the ginger 12

and the ground cinnamon 13, then add the condensed milk 14 and finally the eggs 16; mix the mixture well and set it aside.

Take the dough out of the fridge, flour the work surface, and roll out the dough 16 into a disc about 1/5 inch thick. Once rolled out, wrap the dough around the rolling pin and gently place it in a 9.5-inch tart pan, previously buttered 17. Make sure the dough adheres well to the pan, then trim the excess dough from the edges with a knife and prick the base of your tart with a fork 18.

Pour the pumpkin filling into the dough base 19, and bake it in a preheated static oven at 356°F for 20 minutes (for a convection oven, bake at 320°F for about 10 minutes). Meanwhile, roll out the leftover dough and cut out a pumpkin shape about 4.7 inches in size 20. Using appropriate cutters, cut out the facial features of your pumpkin 21 (if you don't have the cutters, you can perform these operations with a knife freehand, or make classic lozenges).

After the first 20 minutes of baking, remove the tart from the oven, which should now be slightly set, and place the Jack O'Lantern silhouette on top 22. Put it back in the oven and continue baking for another 30 minutes (in total, the tart should bake for 50 minutes; bake at 320°F for another 20 minutes if using a convection oven). Meanwhile, melt the dark chocolate in a double boiler 24

and once melted, transfer it to a bowl, working it with a spatula to cool it quickly 25. Then put it in a piping bag with a plain nozzle 26. When the tart is ready, fill Jack O'Lantern's facial features with the chocolate 27. Your pumpkin and condensed milk tart is ready to be enjoyed warm or cold!