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.
- 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
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.