Halloween pumpkin tartlet

Mix wheat flour, spelt flour and water together in a mixing machine. After 1 minute add the rapeseed oil; towards the end of the mixing time add the salt and knead the dough until smooth and elastic.

Wrap the dough well and allow it to rest at room temperature for approx. 2 hours.

Mix all spices well and store dry in a tightly sealable container.

Dice the butternut squash and steam until soft. Then process together with the candied orange peel, lemon paste and pumpkin spice mix in a Stephan mixer to a smooth, creamy mixture.

Stir the white couverture drops into the still hot mixture.

Allow to cool completely before further processing.

Whisk eggs, egg yolks and wheat flour until smooth. Stir in the whole milk. Carefully fold in the lightly whipped cream.

Divide the filo dough into three equal pieces. Roll out the first piece to approx. 0.2 mm thickness, dusting well on both sides. Brush with melted butter. Roll out the second piece just as thinly, place on top and brush again with butter. Roll out the third piece and place on top as the final layer. Process immediately.

Cut out rounds of Ø 14 cm. Place into greased aluminium moulds (90/120/20 mm). Shape the edges in a wavy pattern. Sprinkle 5 g dried cranberries into each.

Pipe 60 g pumpkin filling into each tartlet. Cover with 30 g cream custard.

Bake in a moderate oven (preferably convection) until golden brown. Allow to cool completely.

Draw circles of Ø 12 cm on silicone paper. Fill dark tempered couverture into a piping bag and pipe spider webs according to the template. Allow to set in the refrigerator at approx. 5°C.

Dust the cooled tartlets with icing sugar. Garnish with the spider web decoration.