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Fall Baking: Pumpkin Chocolate Tart

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Pumpkin and chocolate seems like a random combination but I always think, try it before you hate it. And with Halloween right around the corner, it’s the perfect time to get your bake on. I mean, when else can you truly enjoy pumpkin in all of its glory. Now, if there wasn’t a silly storm looming over me as I type, I’d totally make this again. However, the threat of a power outrage is rendering me unable to bake.  Fancy that!


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Anyways, the tart comes together rather easily. All you need is pumpkin, chocolate crust and chocolate topping.  The Chocolate crust recipe came from Martha Stewart, and it’s a pretty easy dough to work with. Nothing too complicated – just chocolate, butter and a little arm muscle. I made the dough, let it sit in the fridge for an hour, than rolled it out. Once fitted to the 10-inch pan, I put it in the freezer overnight, to chill properly. Than it was ready to be baked the next day.


Pumpkin Chocolate Tart

Fall Baking: Pumpkin Chocolate Tart

Yield: One 10-inch Tart


  • 1 can (15 ounces) solid-pack pumpkin (not pie filling)
  • 3/4 cup packed light-brown sugar
  • 8 ounces creme fraiche or sour cream
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 ounces best-quality semisweet chocolate, finely chopped
  • Chocolate Crust, freshly baked


  1. 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.
  2. Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
  3. 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.
  4. Refrigerate tart until set, at least 1 hour (or up to 1 day).
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