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Pumpkin Chocolate Tart with Cinnamon Whipped Cream

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
  • Total Time
    Prep: 40 min. + chilling Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 6 ounces chocolate wafers
  • 1 tablespoon sugar
  • 5 tablespoons unsalted butter, melted
  • 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
  • 2 ounces dark baking chocolate, melted
  • 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 side 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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