Try this delicious treat for something a little different this holiday season!
Chocolate Crust
10 inch tart pan with removable bottom
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1 c. Flour
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¼ c. + 1 Tbsp. granulated sugar
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¼ c. unsweetened cocoa powder
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½ tsp. salt
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½ tsp. ground cinnamon
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½ c. or one stick cold, unsalted butter
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1 large egg
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4 oz. semisweet chocolate, chopped into small pieces *
Pumpkin Filling
1 can (15 oz.) pumpkin puree
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¾ c. tightly pack8 oz. crème fraîcheed light-brown sugar
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3 large eggs
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1 tsp. ground cinnamon
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1 tsp. ground ginger
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¼ tsp. ground nutmeg
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¼ tsp. Pumpkin Pie Spice
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¼ tsp. salt
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2 oz. Semi-sweet chocolate to melt *
Step One: Make the Crust
Preheat oven to 350ºF. In the bowl of an electric mixer fitted with a paddle attachment, add the flour, sugar, cocoa powder, salt and cinnamon. Mix on low speed (#1). While the mixer is on, cut small pieces (one tablespoon at a time) of butter into the bowl. Increase speed to #2 and continue to mix for 4-5 minutes until all ingredients are combined. Add egg and mix until dough is formed.
Then…
On a lightly floured work surface, use a rolling pin to roll out the dough until it is 1/8” thick. Gently lay dough into tart pan. Press dough on the bottom and up the sides of the pan. Cut off any excess (we put it into the bottom of a small ramekin to make ourselves a mini tart for a snack – hey, why waste?). Use a fork to prick the bottom and sides of the dough. Chill 30 minutes. Prepare your filling while chilling. Bake 15 minutes. Do not overcook. After removing shell from oven, immediately sprinkle chocolate bits across the bottom.
Step Two: Make the Filling
Keep the oven on 350ºF. In the bowl of an electric mixer fitted with the whisk attachment, add pumpkin puree, sugar, crème fraîche, eggs, cinnamon, ginger, nutmeg, Pumpkin Spice & salt. Whisk until ingredients are well combined and pure is smooth. Pour filling into pie crust (pour any excess into your ramekin). Bake 40 minutes until filling is set. (Check ramekin at 30 minutes). Remove from oven and cool at least 30-45 minutes.
Step Three: Prepare Chocolate Drizzle
Set a heat proof bowl over a pan of simmering water. Melt chocolate in the bowl. Stir often so as not to scorch. Remove from heat when melted. Move tart onto a piece of wax or parchment paper so you can make a mess guilt free. Dip a fork into the chocolate and then wave vigorously back and forth over the tart to make chocolate strings. Go to town, fling that fork to make any design you desire. Concentric circles??? Refrigerate until set. VOILA!
Sass it Up:
Instead of the standard Hershey’s unsweetened cocoa powder, explore some of the options on the market. Try Scharffen Berger Natural Cocoa Powder, Valrhona Unsweetened Cocoa
