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Pumpkin-Chocolate Tart

Pumpkin-Chocolate Tart

Branch out beyond the usual pumpkin pie with this chocolate-laced winner.

Halloween 2009, 2009 http://www.marthastewart.com/343956/pumpkin-chocolate-tart
3.62069
Rated
72.4138100(29)29
  • Yield Makes one 10-inch tart

Ingredients

    • 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 (http://www.marthastewart.com/281210/chocolate-crust)
    • 2 ounces best-quality semisweet chocolate

Directions

  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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