Pumpkin Tart

Line a sheet pan with parchment paper and two layers of paper towel.

Spread the pumpkin puree all over and pat the top with more paper towels. (The goal is to absorb/discard excess liquid.) Repeat several times, wringing out or replacing the paper towels.

Add the dried pumpkin to a medium bowl—you should end up with about 2/3 cup (150g).

Preheat the oven to 350°F (180°C). Set the tart tin on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.

Bake until the dough starts to look dry around the inner perimeter, about 20 minutes. Remove the foil and beans and continue to bake (on the sheet pan) until light golden, about 10 minutes.

Transfer the tart tin to a wire rack and let cool. Leave the oven on.

In a large saucepan, heat the butter over medium heat, stirring occasionally, until melted and it turns toasty and brown, about 5 minutes.

Add the butter to the bowl with the pumpkin and stir to combine. Add the eggs, spice, malted milk powder, and maple extract. Stir to combine. (This will be too thick for a whisk. I start with a fork and then move to a rubber spatula.)

In the same large saucepan, whisk together the golden syrup, brown sugar, heavy cream, and salt. Have an instant-read thermometer ready.

Bring to a boil over high heat. Boil, whisking constantly, until the thermometer registers 245°F (118°C), about 2 minutes.

Stir the hot syrup into the pumpkin mixture, in two batches. Spread the filling into the crust.

Return to the oven and bake until set and the surface is matte and dry to the touch, about 30 minutes.

Transfer the tart tin to a wire rack and let cool for at least 20 minutes. Serve slightly warm or at room temperature.