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1
First, make the tart crust.
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2
Bring the butter to room temperature in advance.
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3
Knead it in a bowl, then mix in the sugar until the mixture becomes white.
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4
Fold each beaten egg into the mixture 3 times, then put in the vanilla oil and mix again.
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5
Next, sprinkle in the flour and mix gently with a spatula.
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6
Wrap the dough in saran wrap then set it aside in the refrigerator for 30 minutes.
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7
In the meantime, take the pumpkin you will use for the filling and remove the skin and seeds with a knife.
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8
Cut it into appropriately sized pieces, put on a plate, and microwave for 12 to 15 minutes.
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9
While the pumpkin is warming up, make the peanut cream.
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10
Crush the peanuts into a powder with a knife.
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11
In a bowl knead the peanut butter and butter together then put in the sugar and mix until the mixture becomes white.
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12
Put in the beaten egg, almond flour, and crushed peanuts and stir.
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13
Preheat your oven to 170C.
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14
Next, cut the dough for the crust into 7 pieces, flatten each with a rolling pin then fit into tart cups.
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15
Put in a few chocolate chips (or raisins) then put a scoop of peanut cream in with a spoon.
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16
Bake at 170C for 25 minutes.
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17
While the tart is baking, carefully break up the pumpkin you warmed up in the microwave, strain it, then mix with the other ingredients for the filling.
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18
Separate the filling into two equal parts and place into separate containers.
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19
When the tart is done baking, place on a cooling rack and let cool.
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20
Next whip the fresh cream.
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21
Put in the sugar and rum and whisk until soft peaks form.
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22
Put half of this into one of the containers of filling and mix together to make the pumpkin cream.
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23
Whip the remaining cream up a little bit more.
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24
Separate the filling into 7 parts and put on top of the tart.
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25
Cover the filling with the leftover cream.
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26
Put the pumpkin cream into a pastry bag and squeeze around the cream on top of the tart.
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27
Finally, decorate as you see fit and you will be all done.
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28
When you cut the tart in half, it looks like this.
