Chocolate Pumpkin Tart
From pleclare 15 years ago
- 105 minutes to make
- Serves 10
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.
Ingredients
- Crust: shopping list
- 20 chocolate wafers shopping list
- 2Tbs sugar shopping list
- 3Tbs unsalted butter,melted plus more for pan shopping list
- 4oz. semi-sweet chocolate,melted shopping list
- Filling: shopping list
- 11/2c canned pure pumpkin puree shopping list
- 1 lg. egg shopping list
- 1/c heavy cream1/4c packed light-brown sugar shopping list
- 1/4c pure maple syrup shopping list
- 1/2tsp pumpkin pie spice shopping list
- 1/4tsp salt shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Beautiful recipe!! FIVE :+D
chefelaine
in Muskoka loved it
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FANTASTIC PLECLARE LOVE IT LOVE IT LOVE IT YUMMMM
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I love pumpkin in anything. This sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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