Decorate the sides of the tart with chocolate shards, and sprinkle fleur de sel over its top. Serve at room temperature. The tart can be assembled up to 6 hours before serving.

5. Pumpkin Macarons (Makes about 50 macarons)

"Everyone associates fall with pumpkins, so I always love making some sort of pumpkin dessert. I wanted to do something different, so I created a spiced pumpkin ganache for pumpkin macarons. The pumpkin really stands out in these macarons."

For the macarons:

3 1/2 cups (450 grams) confectioners' sugar

4 cups (400 grams) almond flour or finely ground blanched almonds

9 large egg whites at room temperature

2 cups (400 grams) sugar

1 tsp allspice

5 drops orange food coloring

For the 5-spice pumpkin ganache:

2/3 cup plus 1 Tbsp (80 grams) sugar

12 tsp (180 grams) cream

4 tsp (16 grams) cornstarch

7 Tbsp (100 grams) butter

3.2 oz (90 grams) white chocolate

6 Tbsp pumpkin purée

2 tsp cinnamon

2 tsp allspice

Pinch of ginger