Pumpkin Chocolate Tart Recipe

Ingredients

1 can (15 ounces) pumpkin puree 

3/4 cup firmly packed light-brown sugar 

8 ounces creme fraiche 

3 large eggs 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

1/4 teaspoon salt 

1/8 teaspoon ground cloves 

Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart

2 ounces best-quality semisweet chocolate 

Preparation

Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.

Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.

Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.

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