Pumpkin tart for Samaín (Halloween)

Ingredients

• 180 g, plus a little extracold butter, plus extra for greasing
• A pinchfine salt
• 140 gsugar, preferably caster sugar
• 50 gground almonds
• 1 largeegg
• 360 g (90 g + 270 g)plain flour
• 500 groasted pumpkin purée
• 150 gsoft brown sugar
• 65 gmaple syrup
• 125 mlmilk
• 180 mldouble cream (35% fat)
• 2eggs
• 30 gcornflour
• 1 tspground cinnamon
• ½ tspground ginger
• 50 gunsweetened dark chocolate
• 1 tspcoconut oil
• OptionalSamaín or Halloween decorations

Instructions

1. 1

   Mix the pastry

   Mix the butter with the sugar, salt, ground almonds, egg and 90 g of flour until combined. You can use a food processor for this stage.

2. 2

   Finish the dough

   Transfer the mixture to a bowl when smooth. Add the remaining 270 g of flour and quickly mix by hand until you have an even dough, taking care not to let the butter soften too much.

3. 3

   Chill the dough

   Wrap the dough in cling film and refrigerate for 1 hour.

4. 4

   Prepare the tin

   Grease the sides of the tart tin and line its base with a circle of baking parchment.

5. 5

   Line the tin

   Roll out the pastry and transfer it to the tin, pressing it neatly across the base and up the sides.

6. 6

   Chill the case

   Refrigerate the pastry in the tin for 30 minutes before baking so it holds its shape.

7. 7

   Blind bake

   Prick the pastry base all over with a fork. Cover it with baking parchment and add baking beans or ceramic baking weights.

8. 8

   Bake the pastry

   Bake at 180°C for 10 minutes. Remove the beans and parchment, then bake for a further 10 minutes, or until the base is lightly golden. Leave it to cool.

9. 9

   Mix the filling

   Put the filling ingredients in a blender jug and mix them together.

10. 10

    Bake the tart

    Pour the filling into the pastry case. If there is extra, bake it in two small flan dishes alongside the tart or in an air fryer. Bake the tart at 180°C for 45 minutes, or until set.

11. 11

    Cool the tart

    Take the tart out of the oven and leave it to cool.

12. 12

    Melt the chocolate

    Put the chocolate and coconut oil in a bowl. Microwave at 700 W in 30-second bursts, stirring after each one, until fully melted. Alternatively, melt them together over a bain-marie.

13. 13

    Decorate the tart

    Transfer the melted chocolate to a decorating bottle and pipe a spiderweb pattern over the tart. Add Samaín or Halloween decorations if you like.

14. 14

    Serve the tart

    Serve once cooled.

What is a Samaín pumpkin tart?

Samaín is a festival associated with Galicia and the turn into winter, and pumpkin makes a fitting seasonal centrepiece. This tart brings together a crisp pastry shell and a softly set, spiced pumpkin filling.

The recipe’s ground almonds enrich the pastry, while maple syrup and brown sugar sweeten the filling. A chocolate spiderweb gives it a Halloween-ready finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1410 calories, 21g protein, 169g carbs, 72g fat.

The pastry flour, sugar and pumpkin provide much of the carbohydrate, while butter, cream, almonds and chocolate contribute most of the fat. Eggs, milk, cream and almonds provide protein. Serve a slice with fruit or alongside a lighter meal to balance the richness of the dessert.

Building the pastry

Butter and flour: the pastry starts by combining butter, sugar, almonds, egg and part of the flour, then adding the rest by hand. Work quickly at this point so the butter stays cool and the dough remains easy to handle.

Chilling: the dough rests for an hour before rolling, then the lined tin chills for another 30 minutes. These rests help the pastry keep its shape during baking.

Blind baking the case

Baking weights: prick the base, cover it with parchment and weigh it down with baking beans or ceramic weights. This supports the pastry while it begins to bake.

Golden base: remove the weights and paper after the first 10 minutes, then bake for another 10 minutes. Look for a lightly golden base before cooling it and adding the filling.

Getting a smooth filling

Pumpkin purée: use roasted pumpkin purée as listed, rather than adding chunks of pumpkin. Blending the filling ingredients gives the tart its smooth texture.

Spice and sweetness: cinnamon and ginger bring warmth, while maple syrup and brown sugar sweeten the pumpkin. The cornflour helps the filling set as it bakes.

Checking when it is set

Oven time: bake the filled tart at 180°C for 45 minutes, checking towards the end. The recipe’s cue is that the filling looks set; allow for variation between ovens and tins.

Cooling: leave the tart to cool after baking before decorating. This gives the filling time to settle and makes the chocolate pattern easier to add.

Making the chocolate web

Melting: warm the chocolate with coconut oil in 30-second bursts at 700 W, stirring after every burst. Stop once it has melted completely; it can also be melted over a bain-marie.

Piping: transfer the chocolate to a decorating bottle and draw a web over the cooled tart. Add themed decorations if desired.

Serving the tart

This rich tart is an easy dessert to serve in modest slices after a meal. A spoonful of lightly whipped cream or plain yoghurt can sit alongside it, though neither is part of the recipe.

Any extra filling can be baked separately in two small flan dishes, as suggested in the method.

Recipe notes & tips

• Keep the butter cold and handle the pastry briefly when adding the last of the flour.
• Chill the pastry in the tin for the full 30 minutes before baking.
• Use baking parchment under the baking beans so they are easy to lift out.
• Let the pastry case cool before pouring in the filling.
• Stir the chocolate after every 30-second microwave burst to help it melt evenly.
• Allow the tart to cool before piping on the chocolate decoration.

Variations

• Adjust the spice: add a little more cinnamon or ginger while keeping the filling ingredients otherwise unchanged.
• Change the finish: leave off the chocolate web for a plain pumpkin tart.
• Use themed decorations: add optional Samaín or Halloween decorations after piping the chocolate.
• Bake extra filling: divide any surplus between two small flan dishes and bake it alongside the tart or in an air fryer.
• Choose a chocolate pattern: pipe a simple spiral or lines instead of a spiderweb.

Common mistakes to avoid

• Warm pastry: mixing for too long can soften the butter; work quickly and chill the dough as directed.
• Shrinking pastry: skipping the 30-minute chill in the tin can make it harder for the case to hold its shape; refrigerate it before baking.
• Pale base: removing the baking weights is not the end of baking; return the case to the oven for the second 10 minutes.
• Loose filling: taking the tart out before the filling looks set can leave it underdone; bake for the stated 45 minutes and check the centre.
• Scorched chocolate: heating it continuously can burn it; use 30-second bursts and stir each time.
• Messy decoration: piping before the tart has cooled can blur the pattern; wait until it is cool.

How to store

Once cool, cover and refrigerate the tart, and eat within 3 days. Serve chilled or bring a slice towards room temperature; if you prefer it warm, heat it gently in the oven.

Frequently asked questions