PUMPKIN CHOCOLATE TART
1 (15 ounce) can pumpkin puree (not pie filling)
3/4 cup packed light brown sugar
8 ounces creme fraiche (or sour cream)
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
Pinch ground cloves
Purchased chocolate (cookie crumb) pie crust
2 ounces best-quality semisweet chocolate; finely chopped
Preheat oven to 350 degrees F.
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 chocolate crust, just to top edge.
Bake in a preheated 350 degree F oven about 40 minutes, until filling is set. 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 and 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, 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.
Makes 1 tart (pie)
Source: Martha Stewart Halloween Spirited Celebrations
1 (15 ounce) can pumpkin puree (not pie filling)
3/4 cup packed light brown sugar
8 ounces creme fraiche (or sour cream)
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
Pinch ground cloves
Purchased chocolate (cookie crumb) pie crust
2 ounces best-quality semisweet chocolate; finely chopped
Preheat oven to 350 degrees F.
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 chocolate crust, just to top edge.
Bake in a preheated 350 degree F oven about 40 minutes, until filling is set. 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 and 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, 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.
Makes 1 tart (pie)
Source: Martha Stewart Halloween Spirited Celebrations
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