10/11/2014
Chocolate Pumpkin Tart
(Crust)
1/2 cup sugar
1 cup pistachios, toasted
4 T cocoa powder
1 cup all purpose flour
1/2 t kosher salt
6 T unsalted butter
(Filling)
6 T unsalted butter
1 small sugar pumpkin (about 2.5 lbs), peeled and diced
4 T dark rum
7 egg yolks
3/4 cup firmly packed dark brown sugar
3/4 cup creme fraiche
1/4 cup maple syrup
1/4 cup all purpose flour
2 t ground cinnamon
2 t ground ginger
1/2 t ground nutmeg
1 t ground allspice
1/4 t ground clove
1/2 t kosher salt
2 t vanilla extract
1 t lemon juice
1 cup chopped chocolate or chocolate chips
1 T corn syrup
>how to make<
(Crust)
*Preheat the oven to 325 degrees.
*Place the sugar and pistachios in the bowl of a food processor and pulverize until the nuts are coarsely ground.
*Remove half the nuts and reserve, then continue to process the remaining nuts and sugar until the mixture is finely ground and sandy.
*Add the cocoa powder, flour, salt, and butter and pulse until combined.
*Add the reserved nuts back in and pulse two or three times.
*Divide the mixture, and pat into the bottom of two 9" tart pans.
*Bake for 35 to 40 minutes, or until firm.
*Allow to cool on a wire rack for about 20 minutes.
(Filling)
*Increase the oven temperature to 350 degrees.
*Melt the butter with a pinch of salt in a small saucepan over low heat, then toss with the diced pumpkin in a bowl.
*spread out on a baking sheet and roast for 20 to 25 minutes, or until completely soft.
*Scrape the pumpkin mixture into a blender and puree until smooth.
*Pour into a bowl and allow to cool to at least room temperature; you can put the mixture in the fridge to hurry things along if you like.
*If you want the texture perfectly silky, pass through a tamis or other fine mesh sieve.
*Measure out 1.5 cups of the puree and whisk in the rum, egg yolks, brown sugar, creme fraiche, maple syrup, flour, cinnamon, ginger, and nutmeg, allspice, clove, salt, vanilla, and lemon juice. Reserve.
*Decrease the oven temperature to 300 degrees.
*Combine the chocolate and corn syrup in a double boiler and melt over medium heat.
*Divide the mixture in half, then spread over the cooled crusts, leaving a 1/2" border all the way around the edges to prevent the chocolate from burning.
*Place the tart pans on baking sheets.
*Divide the pumpkin mixture in half, then pour over the chocolate on each tart and smooth the tops.
*Bake for 45 minutes to 1 hour (rotate the baking sheets after 30 minutes), or until the centers are set.
-makes two 9" tarts-
Note: I found this recipe in "Ethan Stowell's New Italian Kitchen".
(Crust)
1/2 cup sugar
1 cup pistachios, toasted
4 T cocoa powder
1 cup all purpose flour
1/2 t kosher salt
6 T unsalted butter
(Filling)
6 T unsalted butter
1 small sugar pumpkin (about 2.5 lbs), peeled and diced
4 T dark rum
7 egg yolks
3/4 cup firmly packed dark brown sugar
3/4 cup creme fraiche
1/4 cup maple syrup
1/4 cup all purpose flour
2 t ground cinnamon
2 t ground ginger
1/2 t ground nutmeg
1 t ground allspice
1/4 t ground clove
1/2 t kosher salt
2 t vanilla extract
1 t lemon juice
1 cup chopped chocolate or chocolate chips
1 T corn syrup
>how to make<
(Crust)
*Preheat the oven to 325 degrees.
*Place the sugar and pistachios in the bowl of a food processor and pulverize until the nuts are coarsely ground.
*Remove half the nuts and reserve, then continue to process the remaining nuts and sugar until the mixture is finely ground and sandy.
*Add the cocoa powder, flour, salt, and butter and pulse until combined.
*Add the reserved nuts back in and pulse two or three times.
*Divide the mixture, and pat into the bottom of two 9" tart pans.
*Bake for 35 to 40 minutes, or until firm.
*Allow to cool on a wire rack for about 20 minutes.
(Filling)
*Increase the oven temperature to 350 degrees.
*Melt the butter with a pinch of salt in a small saucepan over low heat, then toss with the diced pumpkin in a bowl.
*spread out on a baking sheet and roast for 20 to 25 minutes, or until completely soft.
*Scrape the pumpkin mixture into a blender and puree until smooth.
*Pour into a bowl and allow to cool to at least room temperature; you can put the mixture in the fridge to hurry things along if you like.
*If you want the texture perfectly silky, pass through a tamis or other fine mesh sieve.
*Measure out 1.5 cups of the puree and whisk in the rum, egg yolks, brown sugar, creme fraiche, maple syrup, flour, cinnamon, ginger, and nutmeg, allspice, clove, salt, vanilla, and lemon juice. Reserve.
*Decrease the oven temperature to 300 degrees.
*Combine the chocolate and corn syrup in a double boiler and melt over medium heat.
*Divide the mixture in half, then spread over the cooled crusts, leaving a 1/2" border all the way around the edges to prevent the chocolate from burning.
*Place the tart pans on baking sheets.
*Divide the pumpkin mixture in half, then pour over the chocolate on each tart and smooth the tops.
*Bake for 45 minutes to 1 hour (rotate the baking sheets after 30 minutes), or until the centers are set.
-makes two 9" tarts-
Note: I found this recipe in "Ethan Stowell's New Italian Kitchen".
Labels: Chocolate Pumpkin Tart recipe, pumpkin tart recipe, tart recipe
