Prepare the chocolate crust according to the White Chocolate Raspberry Swirl Tart recipe.
In a small bowl, combine rum and vanilla extract. Sprinkle the gelatin over the mixture to soften (bloom); about 5 minutes.
In a small pot, over medium heat, combine 2/3 cup (160 ml) of the pumpkin puree with the Redpath® Golden Yellow Sugar and salt. Heat and stir until sugar dissolves. Stir in the softened gelatin ensuring gelatin is melted and thoroughly mixed into the pumpkin mixture. Remove from heat. Set aside to cool, stirring every so often to prevent a skin from forming and to aid in cooling.
In a large bowl, combine remaining pumpkin puree with the ground ginger, cinnamon, nutmeg, and cloves. Stir in the cooled pumpkin mixture, until well combined.
In the bowl of a stand-up mixer, using the whisk attachment, whip heavy cream until medium peaks form; do not overmix. Fold one-third of the whipped cream into the pumpkin mixture to lighten; gently fold in the remaining whipped cream.
Transfer the pumpkin mousse into the chilled tart shell, smoothing out the top with an offset spatula.
Place into the fridge to chill and set; at least 4 hours.
Place the dark chocolate chips into a microwaveable bowl. Heat at 10 second intervals, stirring in between heatings, until just melted.
Fill a disposable piping bag with the melted chocolate and when ready, cut off the tip of the bag to create a small hole. Carefully pipe the chocolate onto the tart in a spiderweb pattern.
Gently remove tart from the tin and place onto a serving platter.
*Practice your piped spiderweb on a piece of parchment paper before moving on to the real thing. Don’t be afraid to get creative!