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1
Preheat the oven to 325F.
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2
To make the crust, place the sugar and pistachios in the bowl of a food processor and pulverize until the nuts are coarsely ground.
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3
Remove half the nuts and reserve, then continue to process the remaining nuts and sugar until the mixture is finely ground and sandy.
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4
Add the cocoa powder, flour, salt, and butter and pulse until combined.
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5
Add the reserved nuts back in and pulse two or three times.
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6
Divide the mixture, and pat into the bottom of two 9-inch tart pans.
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7
Bake for 35 to 40 minutes, or until firm.
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8
Allow to cool on a wire rack for about 20 minutes.
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9
Increase the oven temperature to 350F.
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10
To make the filling, melt the butter with a pinch of salt in a small saucepan over low heat, then toss with the diced pumpkin in a bowl.
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11
Spread out on a baking sheet and roast for 20 to 25 minutes, or until completely soft.
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12
Scrape the pumpkin mixture into a blender and puree until smooth.
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13
Pour into a bowl and allow to cool to at least room temperature; you can put the mixture in the fridge to hurry things along if you like.
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14
If you want the texture perfectly silky, pass through a tamis or other fine-mesh sieve.
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15
Measure out 1 1/2 cups of the puree and whisk in the rum, egg yolks, brown sugar, creme fraiche, maple syrup, flour, cinnamon, ginger, and nutmeg, allspice, clove, salt, vanilla, and lemon juice.
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16
Reserve.
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17
Decrease the oven temperature to 300F.
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18
Combine the chocolate and corn syrup in a double boiler and melt over medium heat.
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19
Divide the mixture in half, then spread over the cooled crusts, leaving a 1/2-inch border all the way around the edges to prevent the chocolate from burning.
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20
Place the tart pans on baking sheets.
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21
Divide the pumpkin mixture in half, then pour over the chocolate on each tart and smooth the tops.
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22
Bake for 45 minutes to 1 hour (rotate the baking sheets after 30 minutes), or until the centers are set.
