PUMPKIN CHOCOLATE-SPIDERWEB TART
Pumpkin and chocolate may seem like an unlikely pairing, but they're wicked good in this tart. Pure pumpkin purée is blended with familiar flavors including cinnamon, ginger, cloves, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into prepared crust, just to top edge.
- Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
- Place chocolate in a heatproof bowl, set over a pan of barely simmering water; heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart. Pipe curved lines around perimeter of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour (or up to 1 day).
CHOCOLATE PUMPKIN TART
Make and share this Chocolate Pumpkin Tart recipe from Food.com.
Provided by Keolani
Categories Tarts
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Crush cookies into fine crumbs, stir in sugar. Add butter and stir till crumbs are moistened. 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 minute.
- Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minute Brush sides of tart pan with butter; set aside.
- 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 minute Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
- Unmold tart.
Nutrition Facts : Calories 252, Fat 16.1, SaturatedFat 9.3, Cholesterol 46.9, Sodium 258, Carbohydrate 28.8, Fiber 3.4, Sugar 17.5, Protein 3.6
PUMPKIN CHOCOLATE TART
A 10 inch tart perfect for Thanksgiving or a cold winter's night dessert. Nice combination of pumpkin and chocolate.
Provided by LondonKarma
Categories Tarts
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Directions for the Chocolate Crust.
- In electric mixer, combine all dry ingredients.
- Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
- Add egg and mix until ingredients come together to form a dough.
- Preheat oven to 350 degrees.
- On lightly floured work surface roll dough to just thicker than 1/8 inch.
- Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork. Chill until firm, about 30 minutes.
- Bake shell until firm, about 15 minutes.
- Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
- Directions for Tart.
- Preheat oven to 350 degrees.
- In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
- Pass mixture through a fine sieve set over a clean bowl. Discard solids and pour filling into crust.
- Bake until filling is set, about 40 minutes.
- Transfer to wire rack and let cool at least 30 minutes.
- Set a heatproof bowl over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally. Remove from heat. With a spoon, drizzle chocolate over tart. Refrigerate until well set, at least one hour.
Nutrition Facts : Calories 530.4, Fat 36.2, SaturatedFat 21.8, Cholesterol 175.1, Sodium 280.4, Carbohydrate 52.7, Fiber 5.4, Sugar 28.9, Protein 9.3
CHOCOLATE-PUMPKIN TART
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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).
- Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g
CHOCOLATE GANACHE PUMPKIN TART
I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.
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