Food and Travel Magazine | Pumpkin and spiced caramel tart

Ingredients

• 1 baked Shortcrust Pastry case (see recipe, linked below)
• 500g grey pumpkin (kabocha squash) or similar
• 2g salt
• 2g cinnamon
• 2g nutmeg
• 1g clove
• 1g ground ginger
• 270g dulce de leche
• 65g brown butter (see cook’s note, below)
• 240g pouring cream
• 115g golden caster sugar
• 8g salt
• 200g egg yolks