08 December, 2012

A Very Harry Christmas, Day 8: No-Bake Chocolate-Bottom Pumpkin Tart

Most Christmas celebrations in our family include some tiny little pecan tartlets, dressed in icing sugar.  Everyone loves them, especially my brother in law.  They are quite decadent.  So I hoped that the cookbook would have a few choices for me to tempt people with.  BOY!...was I in luck!

The HP Cookbook has quite a few tart recipes, but none of them bite sized tartlets.  Who cares, I can work with that.  I decided to try this pumpkin tart because it combined two of my favorite flavors...chocolate and pumpkin.  Mmmmm....

The recipe title IS a bit deceiving though.  It starts out calling itself "no-bake".  The tart dough definitely has to be baked and cooled before you put anything in it.  It doesn't spell out that it has to cool before the chocolate is put in there, but if the crust were completely cool, the chocolate would solidify much faster.  But of course, everything has to be cooled before the pumpkin is added. 

I just could NOT wait to try this tart....  Those house elves really know how to make a mudblood drool! 

No-Bake Chocolate-Bottom Pumpkin Tart

Tart Dough
1 c. all-purpose flour
1/8 tsp. salt
3 T. sugar
6 T. cold unsalted butter
1 large egg yolk
2 T. heavy cream
1 tsp. vanilla

Combine flour, salt and sugar in food processor and pulse. Scatter small pieces of butter over flour and pulse about 15 times (until it resembles course yellow flour, and try not to over-pulse, the dough will come our differently). Whisk together egg yolk, cream, and vanilla. Pour over flour mixture and mix with spatula until it begins to stick together. Wrap in plastic wrap and refrigerate for at least two hours or up to three days.
When you’re ready to bake the crust, preheat the oven to 425 degrees Fahrenheit. Flour your work space generously and roll the dough out to 11″ circle on with a floured rolling pin. Fit dough into a 9″ tart pan. Prick the bottom with a fork and cover with aluminum foil so the crust doesn’t brown too quickly. Fill the pan with pie weights or dried beans or rice (which will brown the beans or rice, so toss them afterwords. We used rice and kept it to see if it’s still edible!). Bake for 20 minutes. Remove weights and foil, lower temperature to 350 degrees and bake another 7 to 10 minutes until crust is golden brown. Remove and let cool.

Chocolate Bottom
1/2 c. heavy cream
4 oz. semi-sweet chocolate, chopped

Place cream and chocolate in microwave safe bowl and microwave on high for two minutes stopping to stir every 30 seconds. You can also use a double boiler by boiling water in a pan and placing another pan on top with the cream and chocolate. Never heat chocolate in a saucepan that is directly in contact with the stove top, you will burn the chocolate. Stir until smooth and pour into tart shell. Let cool before adding pumpkin filling.

Pumpkin Filling
1 1/2 c. canned pumpkin (not pie filling)
1/2 c. sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 c. heavy cream
2 large eggs

1 T. cornstarch 

Combine pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in medium saucepan until hot, stirring frequently. Whisk eggs with cornstarch and add to pan, stirring constantly until hot and bubbling. Remove from heat and cool to room temperature.
Pour pumpkin filling over chocolate bottom and smooth with spatula. Refrigerate until firm.

*Because this has eggs in it, remember you must keep leftovers refrigerated.


 Ready to devour!

No one should be surprised when I say this tart is out of this WORLD delicious, right?  Good, I don't like to shock people.  The only thing I was surprised about was how gooey the pumpkin was even though there were 2 eggs AND cornstarch in that part of the dessert.  I'd fiddle with this when I make it again, try to make it a bit more solid.  But...aesthetics aside; chocolate, pumpkin and buttery, crisp tart crust.  C'mon, you know you wanna make one.  I love it!!

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