Pumpkin Tart with Chocolate

Adapted from Marlena De Blasi

Tart Crust: 1½ cups all-purpose flour; ½ tsp sea salt; ¼ cup confectioner’s sugar; ½ tsp ground cinnamon; 9 tbsp unsalted butter, cold, cut into ½-inch pieces; 4 tbsp sweet white wine, cold

Filling: 3 lbs pumpkin (or squash); 1 1/3 cups sugar; 2 tbsp butter; 1/3 cup dark rum; 8 oz bittersweet chocolate (70% cacao); confectioner’s sugar

(1) Roast pumpkin at 375 degrees until it collapses, about 1 hour. (2) Remove pumpkin from oven and let cool. (3) Scrape flesh, discard seeds and skin. (4) Cut flesh into chunks, place in a large bowl. (5) Preheat oven to 450 degrees. (6) Place dry ingredients in food processor and pulse half a dozen times till mixed. (7) Add cold butter and pulse 10 times. With the machine running, add the wine; dough should begin to gather into a ball. (8) Remove dough from processor, form into a 1-inch thick disc, refrigerate 30 minutes. (9) Roll out dough and place in a 9-inch tart pan.
(10) Freeze for 30 minutes. (11) Heat sugar in a small saucepan until it caramelizes. When the color is deep, remove it from heat and very carefully add butter. (12) Pour caramel over pumpkin; mix coarsely and add rum. Cool to room temperature. (13) Turn oven down to 400 degrees. Wrap frozen dough with foil and bake for 15 minutes. (14) Remove foil, then bake crust another 5 minutes until dry and slightly golden. (15) Chop the chocolate and mix with the pumpkin. (16) Pour filling into shell, return to the oven at 350 degrees; bake 25 minutes until pastry is evenly golden. (17) Remove from oven and let cool.