I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, January 20, 2014

Chocolate-Pumpkin Tart

Chocolate-Pumpkin Tart

Make the crust:

20 chocolate wafer cookies
2 T sugar
3 T unsalted butter, melted, plus more for pan
4oz semisweet chocolate, melted

Preheat oven to 350.  In a food processor, pulse cookies and sugar until finely ground.  Add butter and pulse until crumbs are moistened.  Press crumbs into the 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.

Make the filling:

1 1/2 C canned pure pumpkin puree
1 egg
1/2 C heavy cream
1/4 C packed light brown sugar
1/4 C pure maple syrup
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin pie spice, and salt.  Pour filling into prepared crust; bake on a rimmed baking sheet until set, about 45-50 minutes.  Cool 1 hour at room temperature; refrigerate 1 hour.  Remove the tart pan sides.

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