This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. —Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes
Pumpkin Chocolate Tart with Cinnamon Whipped Cream
Updated on Sep. 08, 2022
Pumpkin Chocolate Tart with Cinnamon Whipped Cream
Prep Time
40 min
Cook Time
30 min
Yield
12 servings
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
Directions
- 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.
- Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack.
- 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.
- 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.
- 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.
Nutrition Facts
1 piece: 370 calories, 27g fat (16g saturated fat), 101mg cholesterol, 191mg sodium, 30g carbohydrate (22g sugars, 2g fiber), 4g protein.
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