For the dough: beat softened butter with sugar, add egg, cocoa, salt and flour. Knead the dough and put into the refrigerator for 30 minutes.

The dough, remove from refrigerator, roll it out a little and put the bottom and sides of a round baking dish to form bumpers. To bake a chocolate base in a preheated 180 degree oven for 10 minutes. I baked in silicone form with a diameter of 26 see

For pumpkin puree: clean the pumpkin cut into cubes, saute with a couple tablespoons of water until tender, blend with a blender. For the filling: with a whisk, mix pumpkin puree, sour cream, salt, sugar, vanilla and eggs. No whip. Pour the filling on top of chocolate basis and send to bake for 20-25 minutes.

The tart is ready remove from oven and leave to cool in the form.

In a saucepan heat the milk and melt in it a chocolate. Hot chocolate to pour in thin strips along the entire length of Tarta.