Monday, November 3, 2008
from Everyday Foods magazine - Chocolate-Pumpkin Tart
20 Chocolate Wafer Cookies
2 Tbsp Sugar
3 Tbsp unsalted butter, melted
4 oz semisweet chocolate, melted
Crush/Grind cookies into fine crumbs, mix in sugar. Add butter and mix until moistened. Press crumb mixture into bottom of 9in-removable bottom tart pan*. Bake at 350 for 12 min until set.
Pour melted chocolate onto crust and spread evenly. Put in freezer to let set.
1.5 C canned pure pumpkin puree
1 large egg
1/2 C heavy cream
1/4 C packed light brown sugar
1/4 C pure maple syrup*
1/2 tsp pumpkin-pie spice
1/4 tsp salt
Whisk together all ingredients. Pour into prepared crust and bake at 350, 45-50 min until set. Cool 1 hour at room temp; refrigerate 1 hour (or up to 1 day).
*Notes: I didn't have a 9in tart pan, so I split everything into what I had - individual tart cups and a loaf pan. Also, pure maple syrup is way more costly than "regular" syrup. So, of course, I went for the cheap-o stuff since I know I'll never us maple syrup in anything and $10.00 for a bottle would hurt my heart. So, if that makes a difference in the recipe, oh well. The outcome was still pretty good for me.
A tart pan (or these individual tart cups) really make it nicer. I think its the ribbed edge.
Next time, I would make sure the crust isn't too thick.
This tart isn't very sweet at all. I think a dollop of whipped cream would do the trick!