PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM

Pumpkin Chocolate Tart with Cinnamon Whipped Cream image

This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

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Ingredients

6 ounces chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups canned pumpkin
1/3 cup packed light brown sugar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces dark baking chocolate, melted
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.