Name: Pumpkin Chocolate Tart with Cinnamon Whipped Cream
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: For the Crust: -; 6 ounces chocolate wafers -; 1 tablespoon sugar -; 5 tablespoons unsalted butter, melted -; For the Filling: -; 1 cup heavy whipping cream -; 2 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 1-1/4 cups canned pumpkin -; 1/3 cup packed light brown sugar -; 3 tablespoons sugar -; 1/2 teaspoon kosher salt -; 1/2 teaspoon ground ginger -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; FOR THE CHOCOLATE DRIZZLE: -; 2 ounces dark baking chocolate, melted -; FOR THE CINNAMON WHIPPED CREAM: -; 1-1/2 cups heavy whipping cream -; 1/4 cup confectioners' sugar -; 1/2 teaspoon vanilla extract -; 1/4 teaspoon ground cinnamon -

Pumpkin Chocolate Tart with Cinnamon Whipped Cream

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chocolate Tart with Cinnamon Whipped Cream

1. For the Crust: -

2. 6 ounces chocolate wafers -

3. 1 tablespoon sugar -

4. 5 tablespoons unsalted butter, melted -

5. For the Filling: -

6. 1 cup heavy whipping cream -

7. 2 large eggs, room temperature -

8. 1-1/2 teaspoons vanilla extract -

9. 1-1/4 cups canned pumpkin -

10. 1/3 cup packed light brown sugar -

11. 3 tablespoons sugar -

12. 1/2 teaspoon kosher salt -

13. 1/2 teaspoon ground ginger -

14. 1/2 teaspoon ground cinnamon -

15. 1/4 teaspoon ground nutmeg -

16. FOR THE CHOCOLATE DRIZZLE: -

17. 2 ounces dark baking chocolate, melted -

18. FOR THE CINNAMON WHIPPED CREAM: -

19. 1-1/2 cups heavy whipping cream -

20. 1/4 cup confectioners' sugar -

21. 1/2 teaspoon vanilla extract -

22. 1/4 teaspoon ground cinnamon -

How to cook deliciously - Pumpkin Chocolate Tart with Cinnamon Whipped Cream

1. Stage

For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up sides of an ungreased 9-in. tart pan. Freeze for 30 minutes.

2. Stage

Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack.

3. Stage

Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer.

4. Stage

Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight.

5. Stage

Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.