Recipe

Chocolate Pumpkin Tart Recipe

	Pleclare / All my dishes 1 year, 3 months ago Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of chocolate keeps the crust crisp. From Everyday Foods. Prep:35m Cook:105m Servings:10	Pleclare
	pumpkinchocolate waferssugarbuttersemi sweet chocolateeggheavy creambrown sugarmaple syruppumpkil pie spice

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Fans

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Ingredients

Crust:

20 chocolate wafers

2Tbs sugar

3Tbs unsalted butter,melted plus more for pan

4oz. semi-sweet chocolate,melted

Filling:

11/2c canned pure pumpkin puree

1 lg. egg

1/c heavy cream1/4c packed light-brown sugar

1/4c pure maple syrup

1/2tsp pumpkin pie spice

1/4tsp salt

Directions

Crust:

Preheat oven to 350. In food processor,pulse cookies and sugar till finely ground. Add butter;puls till crumbs are moistened. Using bottom of dry measuring cup,press crumbs into bottom(not sides)of a 9" removeable-bottom tart pan. Place tart pan on a rimmed baking sheet;bake till set,about 12 mins.

Pour chocolate onto warm crust;spread with spatula. Freeze till chocolate firm,about 5 mins. Brush sides of tart pan with butter;set aside.

Filling:

In a bowl,whisk together pumpkin,egg,cream,sugar,maple syrup,pumpkin-pie spice and salt. Pour filling into prepared crust;bake on rimmed baking sheet until set,45-50 mins. Cool 1 hour at room temperature;refrigerate 1 hour(or up to 1 day)

Unmold tart(if sides stick,gently loosen with knife). With 2 thin metal spatulas,transfer to a platter.

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