For Walnut Tart Biscuit Base
50g toasted California walnuts
50g digestive biscuits
50g ghee {or melted butter}

For Chocolate Pumpkin Filling

200g : 72% dark couverture chocolate, chopped
50g single cream, warmed but not boiling
100g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
Zest of 1 orange
25ml maple syrup {or honey}
15g walnut butter
5g pie spice {or cinnamon powder/garam masala}


1. For walnut tart biscuit base, chop California walnuts in a processor jar, then add the digestive biscuits and process again until finely chopped.
2. Stir in the melted ghee.
3. Turn into a 7″ loose bottomed tart tin, pressing the sides into place, and then the base.
4. Chill for 10 minutes in the freezer while the oven preheats.
5. Preheat the oven to 180°C
6. Bake the base for 10 minutes.
7. For the Chocolate Pumpkin Filling, heat chocolate in a large heatproof bowl for 1 minute in the microwave.
8. Pour over the cream and leave for 5 minutes and whisk all ingredients.
9. Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
10. Bake at 180°C for 20 minutes, then leave to cool in oven.
12. Chill for a couple of hours, grate over with dark chocolate, and top with California walnuts halves.
13. Slice and serve.