I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. —Bernice Janowski, Stevens Point, Wisconsin
Chocolate Ganache Pumpkin Tart
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup baking cocoa
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- filling:
- 1 can (15 ounces) pumpkin
- 3 large eggs
- 3/4 cup packed dark brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- ganache:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Crystallized ginger, chopped, optional
Directions
- 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 side of a 9-in. tart pan with a 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.
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