New Year tart with pumpkin curd

Beat the butter and salt until you obtain a creamy consistency.
Add the sugar, almond flour, and cornstarch.
Mix in the egg, then add the flour and knead the dough on a work surface.
Wrap the well-kneaded dough and let it rest in the refrigerator for 1 hour.
Roll out the dough and line the tart mold with it.
Bake at 170°C for 15 minutes.

Bake the chopped pumpkin in the oven at 180°C for 50 minutes.
Scoop out the pumpkin flesh and mix it with the orange juice.
Soak the gelatin in cold water to activate it.
Lightly whisk the egg in a separate bowl.
In a small saucepan, combine the sugar and pumpkin purée and bring to a boil, stirring until the sugar is completely dissolved. Then pour this mixture over the egg while whisking vigorously, return it to the heat, and bring it to a boil again.

Add the butter and the squeezed gelatin, then blend with a hand blender until smooth.
Pour the pumpkin curd into the pre-baked tart shell and chill in the refrigerator for 40 minutes.

Italian meringue
Mix the sugar and water and heat the mixture over low heat.
When the syrup reaches 114°C, start whipping the egg whites at maximum speed.
Bring the syrup to 121°C, remove it from the heat, and wait until the bubbles subside.
While continuing to whip the egg whites, slowly pour the syrup in a thin stream into the whites.

Whip the meringue until it cools down.
Transfer it to a piping bag and decorate the tart.

Lightly toast it, then sprinkle almond crumble on top.