Today I celebrate my 100th posting here at Pumpkin Tart! It's not always easy coming up with new recipes, trying out ones I find and tweaking ones I already have but I love it. It's brought variety to my kitchen table and my life. Thank you for your support of this blog and me. I hope you have all found something on here that you have enjoyed making, eating or just reading about. If there are any recipes out there you want me to try and post about let me know! Leave a comment below or on any other posting and I will do my best to blog about it! I will try to continue posting everyday through the end of the year and will be a 200 postings before you know it!
In honor of this occasion I decided (with the help of a suggestion from my mom) that the recipe I share today should be what else but a pumpkin tart recipe! As you may remember my very post was also for a pumpkin tart, so for the sake of something different this one contains an ingredient that makes everything better...chocolate. I use Nabisco chocolate wafers in this recipe which you can usually find on the cookie aisle of most stores, though I have seen them with ice cream toppings for some reason as well. If you aren't able to find them you can use Oreo cookies (minus the filling of course) instead.
Pumpkin Chocolate Tart
20 chocolate wafers
2 tablespoons sugar
3 1/2 tablespoons butter, melted
4 oz semi-sweet chocolate (or chocolate chips)
1 1/2 cups canned pumpkin puree
1/2 cup heavy cream
1/4 cup brown sugar, packed
1/4 cup maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Add chocolate wafers and 2 tablespoons of sugar to a blender or food processor and pulse 4-5 times until cookies are finely ground. Add melted butter and pulse repeatedly until the crumbs are moistened. Lightly grease the bottom of a tart pan (or a spring-form pan) and press crumb mixture into it to create the crust (you can use the bottom of a drinking glass to help even it out if needed). Place the pan on a cookie sheet (this makes it easier to move the pan bottom around) and bake at 350 degrees for 10-12 minutes.
In the microwave or a double boiler, melt the semi sweet chocolate and pour over crust, carefully spreading to the edges with a spatula. Place in refrigerator or freezer for 10 minutes or until the chocolate sets.
In a large mixing bowl whisk together pumpkin, egg, cream, brown sugar, maple syrup, pumpkin-pie spice, and salt. Grease sides of tart/spring-form pan and replace on top of crust (which should still on the cookie sheet). Pour pumpkin mixture over crust. Bake at 350 degrees for 45 minutes or until set. Cool and refrigerate for 2 hours. Remove sides of pan before serving.