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Pumpkin-Chocolate Tart Recipe

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This recipe for Pumpkin-Chocolate Tart, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Deetz
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz.) pumpkin puree
3/4 c. firmly packed light brown sugar
8 oz. creme fraiche
3 large eggs
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. cloves
2 oz. quality semisweet chocolate

Chocolate Crust
1 c. flour +
1/4 c. plus 1 T sugar
1/4 c. unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 stick cold unsalted butter, cut into small pieces
4 oz good quality semisweet chocolate, finely chopped

Directions:
Directions:
Preheat oven to 350
Chocolate Crust
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
On a lightly floured work surface, roll out dough to just thicker than 1/8". Brush off excess flour; transfer dough to a 10" tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

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