Chocolate Pumpkin Tart

By ghinman

Ingredients

• Crust:
• 20 chocolate wafer cookies
• 2 tbs. of sugar
• 3 tbs. unsalted butter, melted, plus more for pan
• 4 oz. semisweet chocolate, melted
• Filling:
• 1 1/2 cups cooled sugar-pumpkin puree or 1 1/2 cups
• of canned pure pumpkin puree
• 1 large egg
• 1/2 cup of heavy cream
• 1/4 cup packed light-brown sugar
• 1/4 cup of pure maple syrup
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. of salt

Details

Servings 10

Preparation

Step 1

Crust:
Preheat the oven to 350 degrees. In a food processor, pulse occkies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom ( but not sides) of a 9" removable bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.

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

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