A hidden layer of bittersweet chocolate coats the nutty, slightly sweet crust, saving it from becoming soggy as is too often the case with pumpkin pie. Chocolate also finds its way into the pumpkin custard for a silky smooth texture. Chocolate Pumpkin Tart.
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon sugar
- 2 tablespoon slivered almonds
- 4 tablespoon very cold butter, cut into ½‑inch dice
- 2 egg yolks
- 2 tablespoon ice cold water
- 3 ounce bittersweet chocolate
- 6 semi-sweet chocolate
- 4 tablespoon unsalted butter, cut into small pieces
- 15 ounce solid-pack canned pumpkin
- 12 ounce evaporated milk
- .75 cup packed light brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1½ teaspoon salt
- .75 teaspoon ground cinnamon
- .75 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 ounce milk chocolate, melted
DOUGH: In the bowl of a food processor, combine flour, salt, sugar and almonds. Pulse several times to grind the almonds well. Add the butter, water and egg yolks; pulsing several more times until a course meal texture is achieved that holds together when press some between your thumb and fingers. Dump the mixture onto a large piece of plastic wrap, form into a flat disc about ½ inch thick, wrap well and refrigerate until firm, about 30 minutes.
Pre-heat oven to 350 degrees F. When dough has chilled roll it out to 1/8″ thick and cut appropriately sized disc(s) to fit your tart pan(s). There is enough dough for one 10-inch tart pan with removable bottom or 8 individual sized tart pans with removable bottoms. Return the lined tart pan(s) to the refrigerator for another 30 minutes. Then move to the center rack of the oven and bake until firm, 10–15 minutes.
Remove from oven. You may need to gently flatten the dough if it has puffed up. Then sprinkle the bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
FILLING: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk ⅓ pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer tart pan(s) to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 25–30 minutes for large tart, about 20 minutes for smaller versions. Watch it closely to be sure of timing. Let cool in the tart pan(s) on a wire rack. When cool remove tart from pan(s) and place on serving plate. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.