Deeply chocolate, slightly spicy. This chocolate pumpkin tart is a decadent reinvention of a classic pumpkin pie.
Makes 8. This tart is best eaten the day it is made, but may be kept at room temperature for 2 days loosely wrapped in plastic.
Ingredients
- ½ recipe for pecan crust, see recipe section
- 5 ounce bittersweet chocolate, roughly chopped
- 5 ounce semisweet chocolate, roughly chopped
- 1¼ cup heavy cream
- ⅔ cup whole milk
- 2 large eggs
- 1 (14 oz) can pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 12 ounce milk chocolate, roughly chopped
- 1 cup whole pecans
- ¼ cup granulated sugar
Directions
For the crust: Preheat the oven to 350 degrees F. set a 9 or or 10-inch springform pan. You may alternatively use a 9 or 10-inch fluted tart pan but you will have twice as much filling as you need. Place one of the chilled pecan crust dough rounds (saving the other for another use- see recipe section) into the center of the springform or tart pan. Use your fingertips to press the dough evenly over the bottom and up the sides of the mold or tart pan about 1 ½‑inches at about ¼‑inch thickness. Trim off excess dough. Or leave the edge rustic as you prefer. Bake the shell 25 to 30 minutes until golden brown. Rotating the pan halfway through. Let the tart shell cool completely before continuing.
Make the filling: Lower the oven to 275 degrees F. Combine the bittersweet and semisweet chocolate in a medium-sized bowl. Combine cream, milk and sugar in a small sauce pan. Bring the mixture to a boil, stirring constantly. Once the sugar has dissolved slowly pour the cream mixture over the chocolate; gently whisking until completely mixed together.
In a large bowl whisk the eggs and pumpkin puree together until well combined. Pour about ⅓ of the chocolate mixture over the egg mixture, gently whisking to combine. Then pour the remaining chocolate into the egg mixture. Add salt and cinnamon, whisk until smooth. Fill the cooled crust with the chocolate pumpkin custard.
Transfer to the 275 degree F. preheated oven. Cook, carefully rotating once or twice for about 1 hour and 15 minutes, if you made the tart made in a 1 ½‑inch deep springform or about 45 minutes for a standard tart pan. You’ll know its done when the edges of the custard are set and the center is slightly loose. Transfer to a wire rack, baking sheet and and all, to cool.
When ready to serve. Melt the milk chocolate. Lay the whole pecans in a single layer set right next to each other on a parchment lined tray. Drizzle the milk chocolate over the pecans in a lace pattern. Move the tray to the freezer for about 15 minutes. Remove the ring mold and slice the tart into 8 slices, wiping the blade of the knife clean with a towel between each cut. Peel the chocolate drizzled pecans off the parchment and break them into attractive pieces to use as garnish. Serve.
I enjoy these the most when made with really strong spicy ginger beer (which is difficult to come by these days it seems). The spiciness with the cold and the sweetness balanced by the lime is an entertaining set of contrasts. An alternate way to give it more kick is to substitute some of the vodka with a peppar vodka, but this can also add a sort of chalkiness. Best thing is just to find good spicy Jamaican ginger beer — when I do, I just hoard the stuff so that I can make these. As for the copper mug, I say muleshit.
I have been drinking these for over 40 years and it is supposed to be served in a Copper Mug ! Not glass !
If you had actually read the piece you would have seen I acknowledged that. GREG
I had no idea! I love this informative history lesson, Greg. You know, dark & stormy was my official drink for foodbuzz fest but maybe moscow mule should be my official recovering-from-fbzfest drink? Great meeting you this weekend. 🙂
In fact, you’re a bit of a marketing genius yourself Greg, because you now have me wanting, yes, you’ve guessed it, a Moscow Mule. In fact, bartender, make that several Moscow Mules!
Great story, Greg, I love a little history with my drinking! Right now, I’m heading to the store to find the Ginger Beer. The Stoli is already in my freezer. All the best, Joy
Fascinating… simply fascinating!! This sounds like my kind of cocktail — not too sweet and not too fussy!!!
I’ve never had one but the ingredients are all things I love that I have to try it!
I’d never heard of this cocktail before Oprah last week — (yes, I watch, don’t judge!) Am going to try this one this coming weekend so really appreciate this post — LOVE your site, btw!
Oddly not mentioned here, but Cock n Bull ginger beer is available, at least at all of the large beverage joints around me (CA). They have a brief history of the Moscow Mule on the side of their 4‑pack cases of the soda.
Its also, hands down, my favorite ginger beverage. More of a bite and crisp taste than others; I drink it straight all the time, as well as hit up cocktails in the evening.
Can you believe I just discovered Moscow mule this past summer!? I love this drink so balanced and not too sweet. Just the way I like it.
I love Yakov Smirnoff, he’s hilarious!
Oh, you mean vodka. I’m not a huge vodka fan but I found the back story to this stubborn mule to be entertaining.
I would make this. Never heard of it or thought of it until here. My fav used to be lemonade and vodka years ago. On my list!
I’ve been hooked on these since the summer. Just had one last night. YUM-ME!
Why at your party this summer of course! GREG