In a pot, combine all the ingredients for the syrup. Bring it to a boil, then reduce the heat and simmer for 10 minutes. Allow it to cool and then strain it.
Blanch the almonds by placing them in boiling water for 1 minute, then drain them. Peel the almonds, pat them dry with a towel, and let them drain thoroughly. Place them in a blender and grind them into a powder. Add the syrup and rosewater. Mix well. Allow the mixture to rest for 10 minutes, then shape it into balls, each weighing approximately 40-45g. Use a toothpick to create six lines on each ball to resemble pumpkins.
Melt the white chocolate in a double boiler (bain-marie). Fill a pot with water, bringing it to a level about halfway up the side of a bowl placed on top of it. Place the white chocolate and unsalted butter in the bowl. Be careful not to let the bowl touch the water. Stir until the chocolate melts. Add the orange pastry color and mix thoroughly.
Attach toothpicks to the marzipan pumpkins and dip them into the melted chocolate. Place them on a rack to dry. Insert cloves into the marzipan for stems.
Your Halloween pumpkin tarts are now ready to celebrate!
Enjoy your Halloween treats!