Pumpkin Chocolate Tart with Cinnamon Whipped Cream
This dish is a particular favorite from my second cookbook, The Vintage Baker. The (underappreciated) combination of pumpkin and chocolate is one of my favorites. The crust of this dessert is made of chocolate cookies, but you may use another cookie if you like. Gingersnaps or cinnamon-flavored vanilla wafers would be delicious.
Pumpkin Chocolate Tart with Cinnamon Whipped Cream Ingredients
Chocolate wafers, 6 oz.
5 tablespoons butter
1 cup heavy cream (whipped)
2 big room-temperature eggs
1 teaspoon of vanilla
1-1/4 cup pumpkin puree
1/3 cup light brown sugar, packed
3 teaspoons of sugar
Salt (1/2 teaspoon)
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg powder
2 oz. melted dark baking chocolate
1 1/2 cups heavy cream (whipped)
A quarter cup of confectioners’ sugar
1 teaspoon vanilla
Pumpkin Chocolate Tart with Cinnamon Whipped Cream Directions
In a mixer, combine wafers and sugar; process until finely crushed. Add butter and blend. In an oiled 9-inch tart pan, press crumbs into the bottom and up the sides. 30 minutes in the freezer
Preheat the oven to 350 degrees Fahrenheit. 8-10 minutes, turning halfway through baking, until crust is dry.
Meanwhile, whisk cream, eggs, and vanilla together in a large mixing basin for the filling. Combine the pumpkin, sugars, salt, and spices in a medium saucepan. Over medium heat, cook and stir with a wooden spoon until bubbling.
Return a little quantity of the heated mixture to the egg mixture, whisking continuously. Remove from the heat and pour into the crust that has been made. Place a rimmed baking sheet on top of the tart pan. Bake for 30-35 minutes, or until the center is barely set and the top seems dull. On a wire rack, cool fully. Refrigerate for at least 4 hours or overnight if covered.
Drizzle melted chocolate over the tart and leave aside. To make the whipped cream, whisk together the cream, confectioners’ sugar, vanilla, and cinnamon in a large mixing basin until soft peaks form. Serve alongside a tart.
Pumpkin Chocolate Tart with Cinnamon Whipped Cream; how to make the filling
- Mix together the cream, eggs, and vanilla extract in a large mixing basin.
- Mix the brown and granulated sugars, pumpkin purée, salt, cinnamon, ginger, and nutmeg in a medium saucepan and simmer, swirling frequently with a wooden spoon, over medium heat until the mixture bubbles and sputters.
- Cook and stir the mixture for a further 5 minutes.
- To avoid curdling the eggs, whisk the pumpkin mixture into the egg mixture a little at a time. If the mixture is lumpy, strain it over a wire mesh sieve before transferring it to the tart pan. Do not fill the tart past the crust’s edge.
- Preheat oven to 200°F and bake for 20–25 minutes. Check the tart after 15 minutes; it’s done when the middle jiggles just a little bit.
Pumpkin Chocolate Tart with Cinnamon Whipped Cream: how to prepare Whipped cream
- 2 to 3 minutes on medium to medium-high speed, beat the cream in the bowl of a stand mixer fitted with the whisk attachment until it thickens.
- Continue beating until medium peaks form, adding the confectioners’ sugar, vanilla, and cinnamon.
- Serve with a dollop of whipped cream on top of each slice of tart.
- Refrigerate the tart for up to 3 days, carefully wrapped in plastic wrap.
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Pumpkin Chocolate Tart with Cinnamon Whipped Cream Nutritional facts
1 piece has 370 calories, 27 grams of fat (16 grams of saturated fat), 101 milligrams of cholesterol, 191 milligrams of sodium, 30 grams of carbohydrate (22 grams of sugar).