Steps

• To begin, create the dough by mixing the flour with the sugar, a pinch of salt, and the baking powder. Add the softened butter and quickly work the mixture with your fingertips until you obtain a sandy texture. At this point, incorporate the eggs, the vanillin, and a bit of milk to bind everything together, forming a homogeneous dough. Remember not to work it too long to prevent the pastry from turning hard. Wrap the dough in plastic wrap and let it rest in the fridge for at least half an hour to make it easier to roll out.
  After resting, divide the dough into two parts: one for the base and one for the cover. Roll the base onto a sheet of parchment paper, forming a disc about a quarter of an inch thick, and transfer it to a round pan, ensuring it adheres well to the edges. Spread a generous layer of hazelnut cream on the base, which will give the tart a delicious, enveloping heart.
  With the other half of the dough, prepare the cover by rolling it out into another disc of equal size. Now comes the fun part: with a sharp knife, carve out two triangular eyes, a nose, and an irregular mouth, just as you would for a Halloween pumpkin. Carefully place the cover on the tart base, gently pressing the edges to seal it.

  After positioning the carved cover on the tart, make small ropes with the leftover dough. Arrange them along the vertical lines of the tart to mimic the natural folds of a pumpkin, giving the tart an even more realistic three-dimensional effect. Additionally, use thinner ropes to refine the edges of the carved eyes, nose, and mouth, creating a small border that will help keep the hazelnut cream during baking, preventing it from leaking. This attention to detail not only makes the tart more beautiful but also helps preserve the filling’s integrity, ensuring a perfect and scenic result.

  

• Brush your pumpkin-shaped tart with milk and bake in a preheated oven at 350°F for about 35-40 minutes, or until the surface is golden and crunchy. Remove from the oven and let it cool completely before serving, so the cream sets and each slice can maintain its perfect shape.