Pumpkin Chocolate Tart
A spiced chocolate crust, coated with solid chocolate, and filled with a creamy pumpkin pie filling. This dessert is perfect for fall!
Equipment
- 10-inch tart pan
- fine mesh sieve/strainer
Ingredients
For the crust:
- 1 cup all purpose flour (plus more for work surface)
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup cold butter, cut into small pieces (1 stick)
- 1 large egg
- 4 ounces best-quality semisweet or bittersweet chocolate (finely chopped)
For the filling:
- 15 ounces canned pumpkin puree
- 3/4 cup firmly packed light-brown sugar
- 8 ounces creme fraiche or sour cream
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
To make the crust:
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
- Preheat oven to 350°F. On a lightly floured working surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess to make flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
- Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
To make the filling:
- In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche/sour cream, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine mesh sieve/strainer set over a clean bowl; discard solids. Pour filling into prepared crust.
- Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
- Decorate as desired.
- Refrigerate until well set, at least 1 hour and up to 1 day.
