Recipe by LondonKarma
A 10 inch tart perfect for Thanksgiving or a cold winter's night dessert. Nice combination of pumpkin and chocolate.
Top Review by bikerchick
I'd meant to make this a while ago but hadn't gotten around to it. I deliberately put it on my Thanksgiving day menu so I wouldn't put it off any longer. I can't believe I ever waited to make this! Just make it, you're missing out if you don't! It's very very good and made an incredible impression for my holiday meal. I used Hershey's extra dark cocoa powder so the crust came out the colour of Oreo cookies (black!) and was just delicious on it's own, even better with the filling in it. (I had to taste what I was making for my guests!) The dough for the crust was quite wet, I needed flour on everything to keep it from sticking, but it turned out great despite my ineptitude, lol. Next time I will use cocoa powder, rather than flour. It rolls out very easily and I almost could have just "pushed" the dough out to the crust size. I followed the recipe as written except for the sieve step for the filling---I was really short on time and it didn't make a whit of difference in the end. I only had a 9" pan and it worked out well. I had extra, but that's ok! I will definitely make again. This would be a wonderful thing to take to anyone who invites us to dinner, holiday or not. Thanks, LondonKarma, for posting such an incredible recipe! Made me look like a star!
- 1 cup flour, plus more for work surface
- 1⁄4 cup sugar, plus
- 1 tablespoon sugar
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup cold unsalted butter, cut into small pieces
- 1 large egg
- 4 ounces best quality semisweet chocolate, finely chopped
pumpkin chocolate tart
- 1 (15 ounce) can pumpkin puree
- 3⁄4 cup firmly packed brown sugar
- 8 ounces creme fraiche
- 3 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 2 ounces semisweet chocolate
Directions See How It's Made
- Directions for the Chocolate Crust.
- In electric mixer, combine all dry ingredients.
- Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
- Add egg and mix until ingredients come together to form a dough.
- Preheat oven to 350 degrees.
- On lightly floured work surface roll dough to just thicker than 1/8 inch.
- Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork. Chill until firm, about 30 minutes.
- Bake shell until firm, about 15 minutes.
- Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
- Directions for Tart.
- Preheat oven to 350 degrees.
- In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
- Pass mixture through a fine sieve set over a clean bowl. Discard solids and pour filling into crust.
- Bake until filling is set, about 40 minutes.
- Transfer to wire rack and let cool at least 30 minutes.
- Set a heatproof bowl over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally. Remove from heat. With a spoon, drizzle chocolate over tart. Refrigerate until well set, at least one hour.