Are you in the Halloween Spirit? This delicious chocolate pumpkin tart will do the trick! It is decorated with a wicked chocolate spider web and has a chocolate crust and a layer of chocolate beneath the pumpkin filling. Leave off this chocolate web and this is a great Thanksgiving dessert recipe.
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup unsweetened Dutch-processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup cold unsalted butter, cut into small pieces
- 1 large egg
- 4 ounces good quality chocolate chips
Mix together flour, cocoa, salt, sugar, cinnamon and cloves in a bowl. Add butter, and continue to mix with an electric mixer, until butter is the size of small peas.
Add egg, and mix until ingredients form a dough. Wrap dough in a plastic wrap, and refrigerate for at least an hour, or overnight.
Preheat oven to 350 degrees Fahrenheit.
Flour the work surface, roll out dough to about 1/8 inch thickness. Transfer dough to a 10 inch removable bottom tart pan. Press dough to the bottom and sides of the pan, cut off excess dough. Chill until firm, about 30 minutes (or up to 1 day if you want to make this recipe a day ahead).
Bake shell until firm, for about 15 minutes. Remove from the oven, and immediately place chocolate chips on the bottom of the shell. When chocolate melts, spread it evenly with the spatula.
If you need to put the crust back in the oven to melt the chocolate chips, you can do so, but only for one minute.
Pumpkin Tart Filling
- 2 cups of pumpkin puree (see http://www.smellofrosemary.com/2016/10/23/fresh-pumpkin-puree/ for this recipe)
- ¾ cup packed light brown sugar
- 8 ounces sour cream
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 ounces melted chocolate for spider web decoration, if desired
If you’d like, one 15 ounce can of solid pack pumpkin (not pie filling) can be used instead of the pumpkin puree.
In a medium bowl, mix together pumpkin, brown sugar, sour cream, eggs, cinnamon, ginger, nutmeg, and ground cloves, until smooth.
Pass the pumpkin mixture through a fine sieve to a clean bowl, and discard any solids.
Pour pumpkin filling to the chocolate crust, and bake on 350 degrees Fahrenheit for about 40 minutes.
Remove tart from the oven, and let it cool on a wire rack for about an hour. Decorating cannot being until the tart is completely cooled, at least an additional hour.
Decorate tart with melted chocolate, by piping it on the top of the cooled tart as shown in the photos below.
Inspired by a Martha Stewart magazine titled “Halloween” from 2009.
Preparation time: about 2 hours and 40 minutes
Total time: about 6 hours and 10 minutes
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