1

Preheat the oven to 190°C, fan 170°C, gas 5. Line a 9 inch tart tin with cooking spray.

2

Sift the flour and cocoa powder into a bowl and rub the spread into the flours. Stir in the sugar and salt before adding the beaten egg and mix together to form a dough ball.

3

Roll the dough between two sheets of baking paper to a thickness of 3mm and then place flat in the freezer for 30 minutes.

4

Meanwhile, make the custard, in a large bowl mix together the 3 egg yolks, egg, 425g tinned unsweetened pumpkin puree, milk, sugar and the spices. Set aside.

5

Remove the chocolate base from the freezer and allow to soften slightly before removing the baking paper. Place it in the prepared tart tin and press the pastry into the tin. Line the inside of the chocolate case with baking paper and add baking beans. Place on the hot tray, transfer to the oven and bake for 10 minutes until set. Remove from the oven and discard the paper and beans; return to the oven for another 10 minutes.

6

Mix together the custard, then pour into the tart case. Bake for 40-45 minutes. Once baked, remove from the oven, place on a cooling rack and allow to cool. Chill before serving.