Pumpkin and Maple Pie, Chocolate Truffles and Crispy Leaves

Ingredients for the pastry:

• 250gr plain flour

• 1 heaped teaspoon custard powder

• 60gr caster sugar

• 150gr unsalted butter, cold, diced

• 1 egg and 1 egg yolk

• pinch of salt

Method:

1. To make the pastry, in a mixing bowl mix together the flour, custard powder, sugar and salt.

2. Add the butter and rub together until resembles fine crumbs.

3. Make a well in the middle and add the egg and yolk. Mix together using a fork then gradually work all together until you got a soft and pliable pastry.

4. Wrap in cling film and refrigerate for at least an hour.

5. When ready to use, roll the pastry out on a floured surface until approx 3mm thin.

6. Grease a suitable tart form and lay with the pastry. Trim the edges and prick the base with a fork then refrigerate for 30 minutes.

7. Preheat the oven to 185C and bake the pastry for 13-15 minutes. Keep the baked pastry in the tin.

Ingredients for the filling:

• 2 eggs

• 125gr sugar

• 1 tbsp maple syrup

• 1 teaspoon custard powder

• 1 teaspoon pumpkin spice mix

• 150ml double cream

• 225gr pumpkin puree

Method:

1. Preheat the oven to 150C.

2. Whisk the eggs, sugar and maple syrup together.

3. Add the pumpkin puree, custard powder and spice mix, cream.

4. Whisk all together with the eggs then pour into the pre baked tart case.

5. Bake approx 20-25 minutes or until just sets.

6. Remove from the oven and allow to cool.

For the chocolate truffles:

• 150gr dark chocolate

• 180ml double cream

• 15ml vanilla essence

• 25gr unsalted butter

• 3 tbsp cocoa powder

Method:

1. Melt the chocolate and bring the cream and vanilla to the boil.

2. Pour the hot cream mix over the chocolate and set aside for a minute.

3. Mix together to combine and whisk in the butter.

4. Refrigerate until sets, then shape into small balls.

5. Roll the chocolate balls in the cocoa powder then decorate the pumpkin pie by arranging them randomly.

Tuille leaves:

• 1 egg white

• 30gr sugar

• 30gr melted butter

• 15gr flour

• 1/4 teaspoon cocoa powder

Method:

1. Whisk together the egg whites with the sugar and flour, cocoa powder.

2. Gradually whisk in the melted butter.

3. Using a stencil spoon the batter on a silicon mat or if using a silicon mould fill the leaf cavities with the batter.

4. Scrap off the excess then bake on 180C for 8-10 minutes. Shape until its warm.