Chocolate Ganache Pumpkin Tart


Chocolate Ganache Pumpkin Tart
(Makes one 9-inch tart)
(Adapted from Taste of Home)

✎ Print Recipe

Ingredients

Crust:
1 cup flour
3/4 cup brown sugar 
1/2 cup cocoa
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup unsalted butter, melted

Filling:
15 ounces pumpkin puree
3 large eggs
3/4 cup brown sugar
2 tsp grated orange zest
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup heavy whipping cream

Ganache:
1/4 cup your favourite chocolate (I used Lindt Milk Chocolate); save a little bit for decoration
1/2 cup heavy whipping cream


Directions

1. Preheat oven to 425F. 

2. In a large bowl, combine flour, brown sugar, cocoa, pie spice and salt. Stir in butter until crumbly. 

3. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack.

4. In large bowl, whisk pumpkin puree, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. 

5. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350F. Bake until filling is set, 40-45 minutes. Cool on a wire rack.

6. For ganache, chop up your chocolate into small pieces, the size of very small chocolate chips. Place in a small bowl. 

7. In a small saucepan, bring cream just to a simmer. Pour over chocolate, swirl around a bit and cover tightly with foil; let stand 5 minutes undisturbed. 

8. Stir with a whisk until smooth. Let sit 15 minutes to slightly thicken. Spread over tart; chill until set.

9. Grate some chocolate over the tart when it's cool for decoration.

Notes on Ganache: If your chocolate pieces are too large, the chocolate will clump and you will not be able to fix it. NEVER use the microwave as it can result in clumps or grainy texture. DON'T let your cream boil. As soon as it comes to a simmer, remove it immediately from the heat and pour it over your chocolate. You can put the ganache in the fridge and let it set, it will thicken into the consistency of a frosting.

No comments: