Chocolate-Pumpkin Tart

(146)
Prep Time:
35 mins
Total Time:
1 hrs 45 mins
Servings:
10

Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.

Ingredients

  • 20 chocolate wafer cookies

  • 2 tablespoons sugar

  • 3 tablespoons unsalted butter, melted, plus more for pan

  • 4 ounces semisweet chocolate, melted

  • 1 ½ cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree

  • 1 large egg

  • ½ cup heavy cream

  • ¼ cup packed light-brown sugar

  • ¼ cup pure maple syrup

  • ½ teaspoon pumpkin-pie spice

  • ¼ 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.

    Chocolate-Pumpkin Tart
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