You may remember when I shared the recipe for Buttery Cornmeal Biscuits (seriously so good), I mentioned that my blogger friend Zainab gave me biscuit cutters and a tart shell pan for my bridal shower. I talked about how biscuits were a walk in the park for me but tarts scared me. Funny enough, many of my friends and followers thought the complete opposite of me and encouraged me to try tarts because they were so easy. Well I’m very excited, and proud, to say that I finally made my first tart (obviously). I don’t think tarts are easier than biscuits, but they certainly aren’t hard. And this pumpkin chocolate tart shell basically tastes like brownie batter. It is phenomenal. Obviously the pumpkin filling and homemade whipped cream are tasty, so this combination is heavenly and while I was happy I shared this with our neighbors, I was also kind of bummed because I wanted a few more pieces. If the timing works, I may try to make this for Thanksgiving dinner this year!
PUMPKIN CHOCOLATE TART
- 1/4 Cup sugar
- 1/4 Cup powdered sugar
- 1/2 Cup butter, softened
- 1 1/4 Cup flour
- 1/4 Cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 egg yolk
- 1 Tablespoon ice water
- 1-15 oz. can pumpkin puree
- 3/4 Cup sweetened condensed milk
- 2 egg yolks
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
Blend sugars and butter together in large bowl. Sift flour, cocoa, and salt together. Add to batter. Turn speed to low. Slowly add yolk and ice water. Mix until dough comes together, pulling away from sides of the bowl.
Turn dough onto surface. Shape into 8-inch disc. Wrap in plastic wrap. Refrigerate at least 30 minutes. Can be made up to two days ahead of time.
Preheat oven to 350 degrees. Remove dough from refrigerator. Roll into 12-inch circle. Place in tart pan. Press dough into tart pan with fingertips, making sides flush with pan.
Poke crust with fork in 1/2-inch intervals (prevents bubbles).
Bake 12 minutes. Set aside to cool.
Preheat oven to 350 degrees.
Thoroughly mix pumpkin filling ingredients. Pour filling into cooled tart shell, smoothing top. Bake 30 minutes until filling is set.
Let tart cool to room temperature. Chill for at least one hour before serving.
Serve with homemade whipped cream.