RECIPE OF THE WEEK: Pumpkin Chocolate Tart

Thanks to Carissa for entering this recipe in our Thanksgiving Recipe Contest. I made this tart for Thanksgiving, and everyone agreed that pumpkin and chocolate are a winning combination. Pumpkin pie may never be the same!

The recipe is from Martha Stewart, November 2003.

Prepare the crust first.

Chocolate Crust:
1 cup all-purpose flour
¼ cup + 1 tbsp. sugar
¼ cup unsweetened cocoa powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. ground cloves
1 stick butter cut into small pieces
1 egg
4 oz. semi-sweet chocolate, finely chopped

Mix first 6 ingredients with electric mixer. On low speed, add butter. Mix until it forms small balls. Add egg and mix to form dough. Preheat oven to 350 degrees. On floured surface, roll out dough. Transfer to tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick bottom of dough with fork. Chill for 30 minutes to firm. Bake shell until firm. Immediately, sprinkle chocolate bits over crust.

Pumpkin-Chocolate Mixture:

1 can pumpkin puree
¾ cup brown sugar
8 oz. crème fraiche
3 eggs
1 tsp. ginger
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
1/8 tsp. ground cloves
2 oz. high quality semi-sweet chocolate

Preheat oven to 350 degrees. Mix all of the ingredients except for the chocolate. Strain and pour into prepared crust. Bake for 40 minutes or until set. While the pie cools, melt chocolate in a double boiler. Then drizzle over tart. Refrigerate until well set.

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