Chocolate Pumpkin Spider Tart Recipes

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CHOCOLATE GANACHE PUMPKIN TART



Chocolate Ganache Pumpkin Tart image

I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, melted
FILLING:
1 can (15 ounces) pumpkin
3 large eggs
3/4 cup packed dark brown sugar
2 teaspoons grated orange zest
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup heavy whipping cream
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Crystallized ginger, chopped, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. 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., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN CHOCOLATE-SPIDERWEB TART



Pumpkin Chocolate-Spiderweb Tart image

Pumpkin and chocolate may seem like an unlikely pairing, but they're wicked good in this tart. Pure pumpkin purée is blended with familiar flavors including cinnamon, ginger, cloves, and nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin (not pie filling)
3/4 cup packed light-brown sugar
8 ounces creme fraiche or sour cream
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 ounces best-quality semisweet chocolate, finely chopped
Chocolate Crust

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into prepared crust, just to top edge.
  • Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
  • Place chocolate in a heatproof bowl, set over a pan of barely simmering water; heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart. Pipe curved lines around perimeter of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour (or up to 1 day).

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