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Pumpkin-Chocolate Tart
Credit:
Steve Baxter
Recipe Summary
Yield: Makes one 10-inch tart
Ingredients
Ingredient Checklist
1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
8 ounces creme fraiche
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
2 ounces best-quality semisweet chocolate
Gallery
Pumpkin-Chocolate Tart
Credit:
Steve Baxter
Recipe Summary
Yield: Makes one 10-inch tart
Gallery
Pumpkin-Chocolate Tart
Credit:
Steve Baxter
Pumpkin-Chocolate Tart
Credit:
Steve Baxter
Pumpkin-Chocolate Tart
Recipe Summary
Yield: Makes one 10-inch tart
Recipe Summary
Yield: Makes one 10-inch tart
Yield: Makes one 10-inch tart
Makes one 10-inch tart
Ingredients
Ingredients
- 1 can (15 ounces) pumpkin puree
- 3/4 cup firmly packed light-brown sugar
- 8 ounces creme fraiche
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
- 2 ounces best-quality semisweet chocolate
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.
Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.
Reviews (5)
Add Rating & Review
71 Ratings
5 star values:
12
4 star values:
23
3 star values:
25
2 star values:
11
1 star values:
0
Reviews (5)
Add Rating & Review
71 Ratings
5 star values:
12
4 star values:
23
3 star values:
25
2 star values:
11
1 star values:
0
Add Rating & Review
71 Ratings
5 star values:
12
4 star values:
23
3 star values:
25
2 star values:
11
1 star values:
0
71 Ratings
5 star values:
12
4 star values:
23
3 star values:
25
2 star values:
11
1 star values:
0
71 Ratings
5 star values:
12
4 star values:
23
3 star values:
25
2 star values:
11
1 star values:
0
- 5 star values:
- 12
- 4 star values:
- 23
- 3 star values:
- 25
- 2 star values:
- 11
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/26/2010
I too found the crust too crunchy the first time I made it, however it wasn't really the crust that was too crunchy, it was the layer of chocolate between the crust and the pumpkin that was too hard. So I mixed in 1/2 cup sweetened condensed milk to the 4 oz melted semisweet chocolate. With that small modification this recipe is perfect! Chocolate and pumpkin is such a heavenly combination.
Martha Stewart Member
Rating: Unrated
10/19/2009
To those who have made this before: Did you use creme fraiche, as the recipe calls for? I can't find it at any of my local stores and I am wondering if there is a substitute.
Martha Stewart Member
Rating: Unrated
10/11/2009
I make this every year- my favorite pie recipe !!
After eating it I can't imagine pumpkin pie with a chocolate crust ...
Martha Stewart Member
Rating: Unrated
12/25/2008
This was tasty and I loved the combination of flavors, but my crust was super crunchy. I'm going to skip pre-baking the crust next time around and see what happens.
Martha Stewart Member
Rating: Unrated
11/26/2008
I made two of these last night for Thanksgiving prep. They were very easy to make, but took longer to cook than the recipe stated...they took about an an hour and 15 minutes to cook in my oven at 350. I haven't tasted them yet, but they smell and look delicious!!
Martha Stewart Member
Rating: Unrated
11/26/2010
I too found the crust too crunchy the first time I made it, however it wasn't really the crust that was too crunchy, it was the layer of chocolate between the crust and the pumpkin that was too hard. So I mixed in 1/2 cup sweetened condensed milk to the 4 oz melted semisweet chocolate. With that small modification this recipe is perfect! Chocolate and pumpkin is such a heavenly combination.
Rating: Unrated
Rating: Unrated
10/19/2009
To those who have made this before: Did you use creme fraiche, as the recipe calls for? I can't find it at any of my local stores and I am wondering if there is a substitute.
Rating: Unrated
10/11/2009
I make this every year- my favorite pie recipe !!
After eating it I can't imagine pumpkin pie with a chocolate crust ...
Rating: Unrated
12/25/2008
This was tasty and I loved the combination of flavors, but my crust was super crunchy. I'm going to skip pre-baking the crust next time around and see what happens.
Rating: Unrated
11/26/2008
I made two of these last night for Thanksgiving prep. They were very easy to make, but took longer to cook than the recipe stated...they took about an an hour and 15 minutes to cook in my oven at 350. I haven't tasted them yet, but they smell and look delicious!!
All Reviews for Pumpkin-Chocolate Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin-Chocolate Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
