Pour the base of the dough into the circle and press down to make it as compact as possible. Don’t forget to make the edges high enough. Refrigerate for at least 1 hour. Turn out the tart base carefully.
Mix the fromage frais, sugar, pumpkin purée and vanilla extract in a bowl.
In a second bowl, whip the cream with a mixer until stiff, then gently fold it into the first mixture. Pour the cheesecake cream into the tart base and spread evenly. Place in the fridge.
Place the cream, mascarpone and powdered sugar in the bowl of your mixer. Whip the whipped cream at a gradual speed.
The whipped cream should hold together but remain supple. Place a small amount in a bowl and add green liquid coloring until the desired color is reached.
In the remaining bowl, add a pinch of orange powdered coloring and continue whisking at slow speed. Add more dye until the desired color is reached.
Use a large piping tip to form the sides of the pumpkin with the orange whipped cream. Then use a small, smooth tip to form the stem and leaves of your pumpkin.