So my mother keeps complaining about this whole us staying at the in-law’s place, because, as she says, “they get to eat all your food!” So I made this on Saturday in an attempt to reconcile that.
I really don’t have a lot of time to tell you about it though because this week I have spent hours at our new house cleaning the grime off of someone else blinds and scrubbing out someone else’s kitchen cabinets until they are clean enough that I can call them mine. And just to give you a good picture of this: my mother-in-law and I spent 2+ hours cleaning the stove and oven yesterday. Two hours in which I could have been doing so many other things. But we stayed in 2 square feet of the kitchen and scrubbed and scrubbed. I can’t believe someone once made food with the kitchen in that condition.
And there is still so very much to do (including painting), and my optimistic goal is that all of it will be done by the time our stuff gets here on Saturday. Ha.
So here is what I can briefly tell you about this tart. As you bite into it you go through a layer of smooth pumpkin filling to silky chocolate to a crunchy chocolate crust, and it all works together beautifully. I was hesitant about chocolate and pumpkin put together, but the richness of both worked perfectly in one bite. So make yourself a treat and enjoy it. I will be scrubbing floors.
Chocolate Pumpkin Tart
adapted from Martha Stewart
Prep Time: 30 minutes
Bake Time: 1 hour
Wait Time: 2 hours
Serves about 8
10 chocolate wafer cookies (or about 2 cups of chocolate Teddy Grahams)
2 tablespoons sugar
3 tablespoons unsalted butter, melted (plus more for greasing pan)
4 oz. semisweet chocolate, finely chopped
1 1/2 cups canned pumpkin
1 large egg
1/2 cup heavy cream
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, pulse chocolate wafer cookies (or Teddy Grahams) and sugar until finely ground. Add melted butter and pulse until combined and the crumbs are moist.
3. Spread crumbs out in the bottom of a tart pan (or a spring form pan) and press them down into the bottom (not the sides) so that they form a crust.
4. Place tart pan on a baking sheet and bake until crust is set, about 10 minutes. After 10 minutes, sprinkle chocolate evenly over the crust and then return to oven for 2 more minutes. Remove crust from oven and use a small spatula to spread out the now melted chocolate so that it forms a layer on top of the crust. Place crust in freezer until chocolate is set, about 10 minutes.
5. In a medium-sized bowl, whisk together pumpkin, egg, heavy cream, brown sugar, maple syrup, pumpkin pie spice, and salt.
6. Brush the sides of the tart pan with melted butter (or spray with non-stick cooking spray). Pour the filling into the tart pan. Bake until set, 45-50 minutes.
7. Cool tart at room temperature for 1 hour, and then place in refrigerator for at least 1 hour. Remove from tart pan (use a knife to loosen the sides if they stick) and serve chilled.