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1
Whisk both flours and salt in bowl.
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2
Using electric mixer, beat butter and sugar in another bowl until well blended.
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3
Beat in yolk and vanilla.
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4
Add flour mixture; beat until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill 30 minutes.
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7
Position rack in bottom third of oven and preheat to 375F.
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8
Roll out dough disk between 2 sheets of parchment paper or waxed paper to 12-inch round.
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9
Remove top sheet of parchment.
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10
Invert dough into 9-inch-diameter tart pan with removable bottom; gently remove remaining parchment.
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11
Press dough evenly into pan, patching any tears in crust if necessary.
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12
Trim dough, leaving 3/4-inch overhang.
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13
Press overhang in, forming double-thick sides.
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14
Pierce bottom of dough all over with fork.
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15
Place tart pan on baking sheet.
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16
Gather dough scraps into ball.
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17
Roll out on floured surface to 1/4-inch thickness.
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18
Using small leaf-shaped cookie cutter or knife, cut out leaf shapes.
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19
Place leaves on baking sheet with tart crust.
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20
Bake leaves until light golden, about 10 minutes; transfer leaves to rack.
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21
Continue to bake crust until edges begin to brown, about 20 minutes longer.
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22
Keep tart pan on baking sheet.
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23
Whisk eggs, brown sugar and molasses in medium bowl until smooth.
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24
Whisk in whipping cream, cinnamon, ginger, cloves and salt.
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25
Add pumpkin and whisk until well blended.
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26
Pour into warm crust.
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27
Bake tart on baking sheet until filling is set in center and edges of filling are firm and beginning to puff, about 45 minutes.
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28
Transfer tart to rack; cool completely in pan on rack.
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29
(Can be made 1 day ahead.
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30
Chill until cold, then cover.
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31
Keep refrigerated.)
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32
Arrange pastry leaves atop tart.
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33
Beat whipping cream, sugar and vanilla in large bowl until peaks form.
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34
Cut tart into wedges.
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35
Top with whipped cream and serve.
