15 ounces all-purpose flour
½ teaspoon baking soda
1 tablespoon ground cocoa powder
1½ teaspoon ground ginger
1½ teaspoon ground cinnamon
¾ teaspoon ground cloves
4 ounces unsalted butter, softened
¼ teaspoon salt
3½ ounces brown sugar
4 ounces molasses
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon star anise
9 ounces heavy whipping cream
2¾ ounces sugar
1 teaspoon vanilla extract
14 ounces butternut squash puree
For the Gingerbread Tart Shell:
Sift together the flour, baking soda, cocoa, ginger, cinnamon, and cloves. Set aside. Using a stand mixer fitted with the paddle attachment, combine the butter, salt and brown sugar. Cream the mixture until it begins to lighten. Add the eggs one by one, letting each incorporate before adding the next. Mix in the molasses. Add the remaining dry ingredients and mix until the dough is homogeneous. Press the dough into a disc and wrap with plastic. Chill in the freezer for at least 2 hours.
Preheat the oven to 325ºF. On a lightly floured surface, roll out dough into 12-inch circle. Transfer the dough to a 10-inch French tart pan with a removable bottom. Trim the excess dough and reserve. Chill the tart shell for about 15 minutes then blind bake for 12 to 15 minutes. Unmold the shell when it is cool.
For the Butternut Squash Clafoutis Custard:
Preheat the oven to 325ºF. Whisk all of the ingredients in a large bowl to combine. Strain the mixture. Fill the 10-inch tart shell. Re-roll the excess dough and use a small cookie cutter to create decorations for the top. Bake the tart for about 20 minutes or until just set.