Pumpkin Chocolate Tart
Recipe: #11338
November 26, 2013
Categories: Eggs, Pumpkin, Christmas, Thanksgiving, Oven Bake, No Eggs Chocolate, Cobblers/Tarts, more
"This is like pumpkin pie on steroids. A yummy chocolate crust scented with cinnamon and cloves and a layer of melted chocolate (Recipe #11337) and a pumpkin pie-like filling topped with thin stripes of chocolate. Your family will never accept "plain old" pumpkin pie again! Martha Stewart Living 2003. NOTE: Prep and Cook time doesn't include 30 minutes rest time."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (140.9 g)
- Calories 329.6
- Total Fat - 12.4 g
- Saturated Fat - 4.3 g
- Cholesterol - 78.4 mg
- Sodium - 285.2 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 2.3 g
- Sugars - 41.9 g
- Protein - 5.8 g
- Calcium - 90.9 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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.
Step 2
Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
Step 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.
Step 4
Dip a spoon in the melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.
Tips
No special items needed.
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