Chocolate Pumpkin Tart

Name: Chocolate Pumpkin Tart
Yield: makes two 9-inch tarts
Ingredients: 1/2 cup sugar; 1 cup pistachios, toasted; 4 tablespoons cocoa powder; 1 cup all-purpose flour; 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter; 6 tablespoons unsalted butter; 1 small sugar pumpkin or butternut squash (about 2 1/2 pounds), peeled and diced; 4 tablespoons dark rum; 7 fresh egg yolks; 3/4 cup firmly packed dark brown sugar; 3/4 cup crème fraîche; 1/4 cup maple syrup; 1/4 cup all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1/4 teaspoon ground clove; 1/2 teaspoon kosher salt, plus extra for roasting; 2 teaspoons pure vanilla extract; 1 teaspoon lemon juice; 1 cup chopped chocolate or chocolate chips; 1 tablespoon corn syrup

December 14, 2011

They say that pumpkin pie is one of the scents that men react to most strongly. I’m not sure if I agree, but I think that by combining a smooth pumpkin filling with a chocolate crust, you have a good chance of getting your guests’ attention. I roast the pumpkin in the oven to ensure the filling isn’t watery. It’s really not possible to overcook the pumpkin; in fact, the longer you cook it, the more the flavors become concentrated. If you can’t find a sugar pumpkin, butternut squash or another hard-skinned fall squash would make a fine substitute. You can roast the pumpkin and bake the crusts at the same time, speeding the process along.

Recipe notes

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