Dark Chocolate Pumpkin Tart Recipes

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.

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.

DARK CHOCOLATE PUMPKIN TRUFFLES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.