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pumpkin chocolate tart

Pumpkin Chocolate Tart

Meghan
A spiced chocolate crust, coated with solid chocolate, and filled with a creamy pumpkin pie filling. This dessert is perfect for fall!
Prep Time 45 mins
Cook Time 55 mins
Set Time 1 hr
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 8

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.

Notes

Source: Adapted from Martha Stewart.com (crust; filling)
You're Gonna Bake It After All
bakeitafterall.com
Keyword chocolate, dessert, holiday, pumpkin