For the tart crust: Let the butter soften at room temperature. Use a whisk to beat the butter with a pinch of salt until smooth, then add the powdered sugar and egg yolk and mix well. Combine the all-purpose flour and almond flour, then add to the mixture and stir until a dough forms. Roll the dough out thinly on a piece of plastic wrap, then refrigerate for 1 hour until firm. Once chilled, roll the dough out thin again.

Press the dough into a tart pan, trim the edges, and line with parchment paper. Add some dried beans or pie weights on top to prevent the crust from cracking while baking. Bake at 480°F (250°C) for about 10 minutes.

For the pumpkin filling: Peel and cut the pumpkin into pieces, then steam until soft. Mash the pumpkin until smooth. Place the mashed pumpkin in a pot with the milk, cornstarch, and sugar, and stir well. When the mixture comes to a boil, add a pinch of salt and ground ginger, then remove from heat.

While waiting for the crust and pumpkin filling to cool, whip the cream until stiff peaks form. Once the crust is cool, add the pumpkin filling and spread evenly. Top with the whipped cream.

For decoration: Cut a quarter of the apple and carve a crescent shape in the center to make a mouth. Slice the strawberry thinly to make a tongue. Insert pumpkin seeds into the mouth for teeth. Split the Oreo cookies, break one half in two to make wings, and use the remaining half for the body. Cut a small piece of dark chocolate and place it in the center of a round oatmeal cereal piece to make eyes. Arrange the decorations on top of the tart. Use a piping tip to pipe cream around the edge for a nice finish.

Your pumpkin tart is now decorated with fun Halloween designs.

Try making this fun tart for the kids this Halloween! It's delicious, not too sweet, and quick to make.