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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pumpkin Chocolate Tart Recipe

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This recipe for Pumpkin Chocolate Tart is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15-oz. can pumpkin puree
¾ c. packed light brown sugar
8 oz. creme fraiche
3 large eggs
1 t. cinnamon
1 t. ginger
¼ t. each: nutmeg and salt
⅛ t. ground cloves
2 oz. semi-sweet chocolate

Chocolate crust:
1 c. flour (more for work surface)
¼ c. + 1 T. sugar
¼ c. unsweetened cocoa powder
½ t. salt
½ t. cinnamon
¼ t. ground cloves
½ c. butter; cut into small pieces
1 large egg
4 oz. semi-sweet chocolate; finely chopped
Directions:
Directions:
1. Preheat oven to 350º.
2. To prepare crust: In an electric mixer, combine flour, sugar, cocoa, salt, cinnamon and cloves. Add butter. Mix on low speed until butter is size of small peas; about 5 minutes. Add egg; mix until dough forms.
3. On floured work surface, roll out dough to ⅛ inch. Transfer to 10-inch tart pan. Trim excess and prick bottom with fork. Chill about 30 minutes until firm.
4. Bake until firm; about 15 minutes. Sprinkle chocolate over bottom of shell. Smooth with spatula.
5. Prepare filling: In a medium bowl, whisk pumpkin, sugar, creme fraiche, eggs and spices until smooth. Pass mixture through a fine sieve over bowl. Discard solids. Pour filling into prepared crust.
6. Bake until filling is set; about 40 minutes. Transfer to wire rack and let cool at least 30 minutes.
7. Melt chocolate in microwave for 1 minute. Stir and drizzle over tart with spoon.
8. Refrigerate at least 1 hour or up to 1 day.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a Martha Steward recipe I have made for Thanksgiving in the past. It is pretty labor-intensive, but a really good substitute for the plain pumpkin pie. I also looked up a recipe for creme fraiche because I had no idea what it was...it's 1 cup whipping cream with 2 tablespoons buttermilk. You mix the two together and cover. Let stand at room temperature overnight or until thick.

 

 

 

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