Chocolate Pumpkin Tart
from Martha Stewart’s Everyday Food Magazine
1 ½ C chocolate teddy graham cookies
2 T sugar
3 T melted butter (plus more for later)
4 ounces semisweet chocolate
1 ½ C canned pumpkin
1 large egg
½ C heavy cream
¼ C pure maple syrup
¼ t cinnamon
¼ t nutmeg
¼ t salt
Pulverize the cookies and sugar in a food processor until very fine. Add the melted butter. Using the bottom of a small measuring cup, carefully press the crumbs in the bottom (not the sides) of an ungreased 9-inch removable bottom tart pan. Place the tart pan on a baking sheet and pre-bake in a 350 degree oven for about 10-12 minutes.
Melt the chocolate over a double boiler or in the microwave. Pour the melted chocolate over the crust and carefully spread it.
Freeze the whole thing for about 5 minutes to set it all in place. Then, with a pastry brush, spread some melted butter around the edges and up the sides of the tart pan. This will keep the pumpkin layer from sticking to the pan when you remove the sides – worked great!
Whisk the egg, pumpkin, cream, syrup, spices and salt until a beautiful consistency and pour over the chocolate. Take some time to smooth it out now.
Continue to bake (on the baking sheet) for about 45 minutes or until set. Cool for 1 hour and store in the refrigerator. Keeping the whole thing cold is essential if you want the crisp, hard layer of chocolate in the middle.
