advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate-Pumpkin Tart

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

  • Prep:
  • Total Time:
  • Servings: 10
Chocolate-Pumpkin Tart

Source: Everyday Food, October 2008

Ingredients

  • 20 chocolate wafer cookies
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 4 ounces semisweet chocolate, melted
  • 1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/4 cup packed light-brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees. In a food processor, pulse cookies 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-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

  2. 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.

  3. 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, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).

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

Reviews (21)

  • NaidooBudgell 15 Oct, 2011

    I have this baking right now, already added 10 more minutes and now on my second round of 10 more minutes. I wish I read the reviews first!!! I saw the 5 stars and thought it would great. Lets see....

  • NaidooBudgell 15 Oct, 2011

    I have this baking right now, already added 10 more minutes and now on my second round of 10 more minutes. I wish I read the reviews first!!! I saw the 5 stars and thought it would great. Lets see....

  • Poodlelover 1 Dec, 2010

    I was so excited about this recipe and replaced my usual plain pumpkin pie with this lovely tart. While it came together beautifully after baking for several minutes longer than the recipe suggested, the taste was off. My son thought it had a "minty" taste. I love pumpkin and chocolate in muffins but this just didn't work for us.

  • dmarsh2 20 Nov, 2010

    I had high hopes for this but I don't think that 1 egg is enough to make this set properly. I have had it in the oven for way more than 50 minutes, even increased the oven temp, but it still isn't set. Try 2 eggs.

  • AslansOwn 17 Nov, 2010

    Got rave reviews on Monday night for this tart. I love the dense pumpkin flavor. My main problem was my standard 9-inch tart pan was not big enough for the pumpkin--about 1/4 cup too much. I think I'll try a taller, fluted flan pan next time. And there will be because this was awesome. Also had problems spreading chocolate but not too bad--it got done.

  • Googe 15 Nov, 2010

    I thought this recipe was good (I love the choc bottom....I used oreo's and eliminated the sugar)....but thought the pumpkin top was too thin...so if I make this again, I would double the pumpkin mixture....

  • Ginny206 4 Oct, 2010

    I enjoyed this dessert. The pumpkin topping is not to sweet so it is easy for even non-dessert people to eat. I think I will try it with oreo crust next time just to see if that works.

  • monteirm 25 Nov, 2009

    or just melt the choc with 1-2 tbsp butter, apread it on the crust, and add the fat count to the recipe at the end.

  • monteirm 25 Nov, 2009

    You need to melt the chocolate along with some or all of the butter and then mix in the crumbs and pat to make the crust. Choc shouldn't be melted without adding fat.

  • biscuitmama 14 Nov, 2009

    if using chocolate chips, simply sprinkle 4 oz (that's more than 1/4 c, more like 1/2c) over the baked crust and pop back in the oven... once soft, you can spread them more evenly if you want. fyi, choc chips have a different consistency than semi-sweet chocolate when melted.

  • rebeccakaysmith 28 Nov, 2008

    Chocolate animal crackers also work well for the crust.

  • okfoodie 26 Nov, 2008

    Foodnut - I'm having the same problem. I melted the chocolate in the microwave per the instructions and I ended up with a crumbly mess when I treid to spread it. I repeated it with the same results. Something is wrong with this recipe.

    stlcook - In this recipe 1/4 cup is equal to 4 oz.

  • laurelbaum 25 Nov, 2008

    I used Pepperidge Farm's Chessmen Chocolate cookie wafers.... Seemed to work fine

  • stlcook 23 Nov, 2008

    Try using the full 4 oz of chocolate called for in the recipe. (not 1/4 cup).

  • stlcook 23 Nov, 2008

    Try using the full 4 oz of chocolate called for in the recipe. (not 1/4 cup).

  • foodnut 23 Nov, 2008

    I am making this right now; I've only gotten the crust part completed and something is wrong. I tried to do it twice. I followed the directions exactly. For the chocolate, I melted 1/4 cup chccolate chips in the microwave. When I tried to spread it on the crust, it tore the crumbs apart. I tried it again, microwaving the chocolate longer to get it hotter and was much more careful spreading, but it happened again. Did anyone else have a problem?

  • boisemartha 25 Oct, 2008

    The pre-made Oreo pie crust (find them next to the pre-made graham cracker crusts) is the perfect substite. One crust is = to 20 wafers. Bonus: the Oreo crust is cheaper than the wafers and they crumble easily into a bowl so you don't need a food processor. Add sugar and butter per recipe.

  • theriskywhisk 17 Oct, 2008

    Anytime a recipe calls for chocolate wafers, people always encounter this same problem. The ones that Martha refers to are made by Nabisco under the name Famous, and they come in a cellophane-wrapped cardboard tray (like how some crackers are sold). I was not able to find these in my grocery store in Brooklyn but I did find them in Hannaford, a New England chain. I think your best bet is to use chocolate graham crackers if you can't find the wafers- not the cream filled "wafers".

  • PrincessLtrain 13 Oct, 2008

    I used the chocolate and cream wafers that come in the vanilla/strawberry/chocolate pack. It was the best I could find and it still tasted great! I would still like to hear if someone else has a better option, though.

  • macknraesmom 12 Oct, 2008

    I have had the same problem. I can not find the choc wafters. I have used the Honey Maid Chocolate Graham Crackers as a substitute for another recipe. It might work.

  • ckiggins 12 Oct, 2008

    Can anyone tell me where to find these chocolate wafers? I can not findthem at any of my local grocery stores. Is there a good substitution?

Related Topics