Recipe Fridays!

Pumpkin Chocolate Tart

from Martha Stewart

Now, I love me some pumpkin pie, but this is just a little bit more refined, though not that much harder to make. I love a recipe that looks like it took more effort than it actually did, and the blend of chocolate and pumpkin flavors just makes me warm and fuzzy inside;) If you want to skip making the crust you can always buy a ready-made one at the store, but trust me, the scratch crust is worth the effort!

Ingredients

Makes one 10-inch tart

• 1 can (15 ounces) pumpkin puree
• 3/4 cup firmly packed light-brown sugar
• 8 ounces creme fraiche
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• Chocolate Crust
• 2 ounces best-quality semisweet chocolate

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.
2. Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
3. Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.