nutterorsaintuchoose
New member
Recipe: Pumpkin Chocolate Tart
Recipe from Martha Stewart
Martha Stewart Halloween Spirited Celebrations
Posted: 10/28/2009 12:00:00 AM PDT
Pumpkin Chocolate Tart
1 15-ounce can pumpkin (not pie filling)
¾ cup packed light brown sugar
8 ounces creme fraiche or sour cream
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fresh grated nutmeg
¼ teaspoon salt
Pinch ground cloves
Purchased chocolate pie crust
2 ounces best-quality semisweet chocolate; finely chopped
1. Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into chocolate crust, just to top edge.
2. Bake in a preheated 350-degree oven about 40 minutes, until filling is set. Transfer to a wire rack, and let cool at least 30 minutes.
3. Place chocolate in a heatproof bowl; set over a pan of barely simmering water and heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour or up to 1 day.
— From Martha Stewart Halloween Spirited Celebrations
Recipe from Martha Stewart
Martha Stewart Halloween Spirited Celebrations
Posted: 10/28/2009 12:00:00 AM PDT
Pumpkin Chocolate Tart
1 15-ounce can pumpkin (not pie filling)
¾ cup packed light brown sugar
8 ounces creme fraiche or sour cream
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fresh grated nutmeg
¼ teaspoon salt
Pinch ground cloves
Purchased chocolate pie crust
2 ounces best-quality semisweet chocolate; finely chopped
1. Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into chocolate crust, just to top edge.
2. Bake in a preheated 350-degree oven about 40 minutes, until filling is set. Transfer to a wire rack, and let cool at least 30 minutes.
3. Place chocolate in a heatproof bowl; set over a pan of barely simmering water and heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour or up to 1 day.
— From Martha Stewart Halloween Spirited Celebrations