Chocolate Pumpkin Spider Tart Recipes

PUMPKIN CHOCOLATE-SPIDERWEB TART

Steps:

• 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 prepared crust, just to top edge.
• Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
• Place chocolate in a heatproof bowl, set over a pan of barely simmering water; 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. Pipe curved lines around perimeter 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).

CHOCOLATE PUMPKIN SPIDER TART

Steps:

• Preheat oven to 350°. Combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet; bake 8 minutes. Cool on a wire rack. Increase oven setting to 375°., Meanwhile, beat pumpkin, sugar and cream cheese until blended. Beat in next six ingredients. Add eggs; beat on low speed just until combined. Transfer 3/4 cup filling to a small bowl; whisk in cocoa., Pour pumpkin filling into crust. Transfer chocolate mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 4 concentric circles 1 in. apart over filling. Beginning with center circle, gently pull a knife through all four circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern., Bake until set, 28-33 minutes. Cool 1 hour; refrigerate overnight. If desired, serve with glazed walnuts.

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM

Steps:

• For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

CHOCOLATE GANACHE PUMPKIN TART

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

CHOCOLATE-PUMPKIN TART

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
• Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
• In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
• Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

PUMPKIN CHOCOLATE TART

Steps:

• Directions for the Chocolate Crust.
• In electric mixer, combine all dry ingredients.
• Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
• Add egg and mix until ingredients come together to form a dough.
• Preheat oven to 350 degrees.
• On lightly floured work surface roll dough to just thicker than 1/8 inch.
• Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork. Chill until firm, about 30 minutes.
• Bake shell until firm, about 15 minutes.
• Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
• Directions for Tart.
• Preheat oven to 350 degrees.
• In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
• Pass mixture through a fine sieve set over a clean bowl. Discard solids and pour filling into crust.
• Bake until filling is set, about 40 minutes.
• Transfer to wire rack and let cool at least 30 minutes.
• Set a heatproof bowl over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally. Remove from heat. With a spoon, drizzle chocolate over tart. Refrigerate until well set, at least one hour.

CHOCOLATE PUMPKIN TART

Steps:

• Preheat oven to 350. Crush cookies into fine crumbs, stir in sugar. Add butter and stir till crumbs are moistened. Press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minute.
• Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minute Brush sides of tart pan with butter; set aside.
• In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minute Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
• Unmold tart.