Pumpkin-Chocolate Tart

It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.

  • Yield: Makes one 10-inch tart
Pumpkin-Chocolate Tart

Photography: Steve Baxter

Source: Halloween 2009


  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup firmly packed light-brown sugar
  • 8 ounces creme fraiche
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • Chocolate Crust
  • 2 ounces best-quality semisweet chocolate


  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 set over a clean bowl; discard solids. Pour filling into prepared crust.

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

  3. Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.


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