Thanksgiving Dessert: Chocolate-Bottom Pumpkin Tart Recipe
Orange globes line the stalls at the farmers market on my weekly excursion there. They're sitting on the concrete outside the grocery store, smiling at you as you go in to pick up milk and eggs even before they've been gutted and carved. The flower shop on the corner has them proudly displayed in the parking lot, arranged in a pile so grand you could plop a kid down in the middle and it would look like you were at a pumpkin patch and not at the nexus of the urban-suburban landscape.
Still, my favorite thing to do with pumpkins is to eat them, cooked and pureed into a pleasant pulp that goes into everything from coffee cake to milkshakes to pumpkin pie. The pie is what makes an appearance here, made a bit more special with a hidden layer of chocolate fudge.
Chocolate-Bottom Pumpkin Tart or Pie
For the crust:
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons granulated sugar
6 tablespoons cold butter, cut into pieces
1 large egg yolk
2 tablespoons heavy cream
1 teaspoon vanilla
For the chocolate ganache:
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
For the pumpkin:
1 1/2 cups canned pumpkin puree
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
2 large eggs
1 tablespoon cornstarch
1 1/2 ounces bittersweet chocolate, melted, for drizzling, if desired
Make the dough. Place the flour, salt, and sugar in a food processor. Pulse to combine. Place small pieces of cold butter over the dough. Pulse until the mixture turns coarse. Pour into a large mixing bowl.
In a small bowl, whisk the egg yolk, cream, salt, and vanilla together. Pour into the crumbled flour mixture. Fold with a spatula until the dough starts to stick together. Knead lightly just enough for the dough to come together into a disk. Wrap in plastic wrap and refrigerate for at least two hours and up to 3 days.
When ready to bake, preheat the oven to 425º F. Roll out the disk on a floured surface. Fit the dough into a 9" tart or pie plate. Prick the bottom with a fork. Line the dough with pie weights and bake for 20 minutes until set. Remove the pie from the oven and reduce heat to 350º F. Remove the weights and bake for 7-10 minutes until the crust is golden brown. Remove from oven and cool.
Make the chocolate layer by placing the cream in a heavy-bottomed saucepan. Heat the mixture just until bubbles form on the outer edge of the pan. Remove from heat and stir in the chocolate. Stir until the chocolate is melted and incorporated into the cream. Pour in the cooled pie crust.
In a medium saucepan combine the pumpkin puree, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream. Cook over medium heat, stirring frequently until the mixture is warm but not boiling. Whisk the eggs and the cornstarch together and slowly whisk into the pan. Continue to cook, stirring constantly, until thickened, about 10 minutes. Remove from the heat and cool to room temperature before pouring over the chocolate in the pie crust and smoothing out. Refrigerate until firm.
Makes 10 servings. Adapted from The Unofficial Harry Potter Cookbook