I stumbled upon a Pumpkin Chocolate Tart Recipe from Martha Stewart that I thought I would use, with a bit of a change. I decided to use a regular pie crust for the tart shell. I liked the chocolate surprise!
For this recipe I used:
2 1/4 cups of All Purpose Flour
8 Ounces of Butter – chilled and cut into small pieces
1 Teaspoon of Salt
1 Teaspoon of Sugar
1/4 Cup well chilled Vodka
1/4 Cup of Iced Water
1 Can (15 oz) Pumpkin (not pumpkin pie filling)
3/4 Cup of Whey Low Gold sugar substitute
8 Ounces of Sour Cream
3 Large Eggs
1 Teaspoon Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon of Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cloves
2 Ounces of Milk Chocolate
I had already made the pie filling and had frozen it. I thawed the dough in the fridge overnight and the next day I was ready to go.
I rolled out the pastry thin enough to fit into a 10″ fluted tart pan. I fit the dough into the pan and trimmed the edges.
|Pumpkin Tart – Fitting the Tart Shell|
As this shell needed to be pre-baked, I lined the pastry with some parchment paper and use some pie weights to hold the paper down. Then it was off to a 425˚ oven for 20 minutes. I removed the parchment and weights and put it back into the oven for another 10 minutes to finish baking.
|Pumpkin Tart -Ready for the Oven|
While the tart shell was still hot out of the oven, I grated the chocolate over the shell.
|Pumpkin Tart – Grated Chocolate over the warm Tart Shell|
The residual heat in the crust was enough to melt the chocolate to be able to spread it over the bottom of the tart shell.
|Pumpkin Tart -Spreading the Melted Chocolate|
Now it was time for the rest of the filling.
|Pumpkin Tart – Filling Ingredients|
This was the easy part. Combine all of the ingredients in a medium bowl and mix well.
|Pumpkin Tart -Mixing the Filling Ingredients|
Ensure all of the sugar has dissolved and the eggs are well blended.
|Pumpkin Tart – Ensuring the Filling is Well Mixed|
Once well mixed, pass the filling through a fine strainer. This will take a bit of work but will ensure a very smooth filling.
|Pumpkin Tart – Passing the Filling through a Strainer|
Pour the filling into the tart shell and ensure it is spread out evenly.
|Pumpkin Tart – Filling the Tart|
Bake at 350˚ for about 30 minutes and cool well. Serve with whipped cream!
|Pumpkin Tart – Cooling out of the Oven|