Butternut & Red Pepper Chocolate Tart

Cream the butter and confectioners sugar.
Add the sifted dry ingredients.
Add the eggs and mix until homogenous.
Refrigerate.
Once cold, roll to 2 mm between 2 silicon sheets.
Line the tart shells with the dough.
Par-bake at 160°C for 11 minutes. (Tip: don't overbake.)

Mix the dry ingredients.
Add the whole eggs and egg yolks.
Pour in the cream and mix well.
Add the butternut confit (below) into the par-baked tart shells.
Add 125 g of biscuit onto the butternut confit.
Bake at 165°C for 12 minutes.

Boil the cream and inverted sugar.
Pour onto the chocolate. 
Add the butter and mix well.
Pour on top of the soft almond-caroube biscuit.

Custard cream base

Boil the cream, milk, and inverted sugar.
Temper the egg yolks with the hot liquid.
Cook to 85°C.

Mix the sugar and red pepper. Add the cubed squash.
Pour into a shallow pan, cover with alumunium foil.
Steam at 190°C for 25 mn, stirring from time to time.
Reserve before using.