In a food processor, combine dry ingredients.
Add cold butter and pulse until crumbly.
Add egg and mix until dough forms.
Wrap in cling film and chill for 1 hour.
Roll out to 3mm, line tart rings, and chill again.
Bake at 170°C (340°F) for 12–15 minutes until golden. Cool completely.
Heat cream with pumpkin purée and spices until simmering.
Pour over chopped white chocolate, let sit 1 min.
Stir to form a smooth ganache. Cool slightly.
Pipe into tart shells, leaving room for topping.
Cook all ingredients on low heat until fruit softens and liquid thickens (~10 mins).
Cool and spoon over ganache layer.
Blend all ingredients until smooth.
Strain and pour into a siphon with 2 charges.
Dispense into paper cups (1/3 full) and microwave (900W) for 40 seconds.
Let cool, tear into sponge crumbles.
Fill tart shells with pumpkin ganache.
Add a spoon of apple-cranberry compote.
Sprinkle sponge crumble, roasted nuts, and pomegranate seeds.
Garnish with microgreens, baby leaves, and edible petals.
Top each tartlet with the Dobla Lace Pumpkin decoration.