October 16, 2011

Pumpkin Chocolate Tart

This elegant pumpkin chocolate tart makes a delicious and crowd pleasing dessert.

Serves: 1 ten-inch tart
Prep Time: 30 min, plus 30 min refrigeration time
Cooking Time: 15 min for the crust, plus 40 min for the tart
Total:  1 hour, 55 min

Chocolate Crust
1 cup flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup unsalted butter, cut into small pieces
1 egg
4 oz. quality semi-sweet chocolate, finely chopped

Pumpkin Filling
1 can (15 oz) unsweetened pumpkin puree
3/4 cup brown sugar, packed
1 cup creme fraiche or sour cream
3 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. ground cloves

  1. To make the crust, combine flour, sugar, cocoa, salt, cinnamon and cloves in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add butter and mix on low speed, for about 5 minutes, until butter is the size of small peas.
  3. Add egg and mix until dough forms.
  4. On a lightly floured work surface, roll dough until 1/8 inch thick.  Brush off excess flour and transfer to a 10-inch tart pan.  Press dough into the bottom and sides of the pan and trim excess flush with edge.
  5. Lightly prick bottom of dough with a fork, then chill until firm, about 30 minutes.
  6. Bake in a preheated oven at 350F for 15 minutes.
  7. Remove from oven and immediately sprinkle with chocolate pieces.  Spread across the bottom of the shell with a spatula, as the chocolate melts.
  8. To make the filling, combine pumpkin puree, sugar, cream, eggs, cinnamon, ginger, nutmeg, salt and cloves in a large bowl.  Whisk until smooth.
  9. Pour filling into the prepared crust, then bake for 40 minutes, or until filling has set.
  10. Let cool for at least 30 minutes.
  11. Melt a bit of dark chocolate and drizzle over tart.
  12. Refrigerate for at least 1 hour before serving and up to 1 day.
Recipe from marthastewart.com

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