Cube your butter and mix with sifted icing sugar using the paddle attachment until well combined on a low speed.

Scrape down the sides of the bowl and add the egg. Mix it in as best you can.

Mix the dries together - flour, almonds and salt - then pour into the mixer and mix on a low speed until it comes together.

Roll out the soft pastry in between two sheets of paper until it’s around 3mm thick. Place your pastry ring over the top and cut the base shape.

Cut strips the width of your tart ring and chill in the freezer for 5-10 minutes. Line the edge of the ring with these strips.

Pre-heat oven to 160c fan and fill tart with paper/rice. Bake for 20 minutes with the paper on, then remove the paper and bake for about 10 more minutes until it is fully baked.

To make your own pumpkin puree, cut your delica or kabocha style pumpkin in half, remove the seeds, and bake for 40 mins at 170c fan until very soft.

Pre-heat oven to 120c fan. Mix together your pumpkin puree, condensed milk, egg yolks, salt, olive oil and maple syrup.

Make a caramel by melting the caster sugar in a pan. Add your cream and let it bubble, then whisk/stir until you get a caramel sauce.

Leave to cool for a minute or two, then whisk into your pumpkin mixture. Pour into your tart shell and bake for around 20-25 minutes until a 4-5cm wobble remains in the middle.

Whip your cream and chosen addition until firm peaks. Cut the tart into slices or cover the tart with quenelles.