CHOCOLATE CRUST FOR PUMPKIN-CHOCOLATE SPIDERWEB TART
This chocolate-lined crust has been subtly-and seasonally-spiced to complement our Pumpkin-Chocolate Tart's rich filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart shell
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
- Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
CHOCOLATE PUMPKIN SPIDER TART
Guests are sure to get caught up in this creamy pumpkin and chocolate swirled tart. The web pattern looks impressive, but only takes a minute to create.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 237mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM
This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN PANCAKES WITH HALLOWEEN SPIDERWEBS
Start off Halloween with this fun breakfast idea. Bisquick mix and canned pumpkin are the base for colorful pancakes that can be decorated with spooky chocolate spiderwebs.
Provided by Bree Hester
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Add chocolate frosting to decorating bag fitted with small round tip.
- Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
- In medium bowl, stir Pancake ingredients with whisk until blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other sides until golden brown.
- Draw spiderwebs on pancakes with chocolate frosting in decorating bag, and serve.
Nutrition Facts : ServingSize 1 Serving
SPIDERWEB PUMPKIN CHEESECAKE
This spooky pumpkin cheese cake is a Halloween treat for all.
Provided by treen9499
Categories Desserts Cakes Pumpkin Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
- Bake in preheated oven until center is just set, 50 to 55 minutes.
- Spread sour cream over top of warm cheesecake; let cool.
- Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 35.5 g, Cholesterol 126.9 mg, Fat 32.6 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 19.1 g, Sodium 358.6 mg, Sugar 18.5 g
SPIDERWEB PUMPKIN CHEESECAKE
Make and share this Spiderweb Pumpkin Cheesecake recipe from Food.com.
Provided by Alia55
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
- In a mixing bowl, beat cream cheese and sugars until smooth.
- Add eggs; beat on low speed just until combined.
- Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
- Pour into crust.
- Bake at 350° for 60-65 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Combine topping ingredients; spread over filling.
- Bake at 350° for 6 minutes.
- Cool on a wire rack for 10 minute.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight then remove from pan.
- In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
- Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
- Immediately remove from the heat and stir.
- Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
- Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
- Cool completely.
- Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
- Pipe 1-in. spiders onto parchment or foil; cool completely.
- With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
- Cut cheesecake; place a web on top of each slice and remaining spiders on the side.
PUMPKIN CHOCOLATE TART
A 10 inch tart perfect for Thanksgiving or a cold winter's night dessert. Nice combination of pumpkin and chocolate.
Provided by LondonKarma
Categories Tarts
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 530.4, Fat 36.2, SaturatedFat 21.8, Cholesterol 175.1, Sodium 280.4, Carbohydrate 52.7, Fiber 5.4, Sugar 28.9, Protein 9.3
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