Pumpkin Chocolate Tart

By Rhonda7447

Ingredients

• 1 can (15oz) Pumpkin puree
• 3/4 cup firmly packed light brown sugar
• 8 oz creme fraiche
• 3 eggs
• 1 tsp grd cinnamon
• 1 tsp gro ginger
• 1/4 tsp grd nutmeg
• 1/4 tsp salt
• 1/8 tsp grd cloves
• chocolate crust (recipe to follow)
• 2 oz best quality semi-sweet chocolate

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt and cloves until smooth. Pass mixture through a fine sieve and set over a clean bowl; discard solids. Pour filling into prepared crust.

Step 2

Bake until filling is set, about 40 minutes. Transfer to wire rack and let it cool for at least 30 minutes.

Step 3

Crust: Set a heat-proof bowl, or the top of a double-boiler over a pan of barely simmering water. Melt chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to one day.

Step 4

Crust for 10 inch tart shell:
1 cup all-purpose flour, plus more for work surface; 1/4 cup plus 1 T sugar, 1/4 cup unsweetened cocoa powder, 1/2 tsp salt, 1/2 tsp cinnamon; 1/4 tsp grd cloves; 1/2 cup (1 stick) cold unsalted butter - cut into small pieces; 1 large egg; 4 oz best quality semisweet chocolate, finely chopped.

Step 5

In a bowl of the electric mixer, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 min. Add egg; mix until ingredients come together to for a dough.

Step 6

Preheat oven to 350 degrees. On a slightly floured surface, roll dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10 inch tart pan with removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with fork. Chill until firm 30 minutes. Bake shell until firm, about 15 min. Immediately spring chocolate over bottle of the shell, smooth with spatula.