Chocolate Pumpkin Tart

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See original recipe at: completelydelicious.com

kept byJacquelineTiong
recipe bycompletelydelicious.com

Categories:
- American
- Bake
- Breakfast
- Chocolate
- Pumpkin
- tart
- Thanksgiving

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Ingredients:

= CRUST =
1/4 cup skinned and coarsely ground hazelnuts
1/4 cup powdered sugar
1 cup unbleached all-purpose flour
1 large egg yolk
Pinch of salt
1/2 cup - unsalted butter, chilled and cut into 10 slices

= FILLING =
1 15 ounce can - pumpkin puree
3/4 cup - brown sugar
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Zest of 1 orange
4 large eggs
1 1/2 cups - heavy whipping cream

= GANACHE =
4 ounce - dark chocolate, chopped
5 tablespoons - unsalted butter, cubed
1 tablespoon light corn syrup
Roasted unsalted pepitas (pumpkin seed kernels), for garnish

= VERSION 1 =

Place nuts and powdered sugar in food processor container; cover.
Process until nuts are finely ground into a powder, about 30 seconds.
Add flour and salt; pulse until combined.
Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk.
Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.)
Gather up the dough. Press the dough firmly and evenly onto the bottom and sides of ungreased 9 1/4-inch round tart pan with removable bottom.
Freeze for 15 minutes. Place on baking sheet.
In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt and orange zest.
Add the eggs one at a time, mixing after each. With the mixer on low, slowly add the heavy whipping cream. Mix until combined.
Pour filling into the prepared crust.
Bake until edges are set and a knife inserted into the center comes out clean, 45-55 minutes. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water.
Stir until melted and smooth. Remove from heat and pour onto the cooled pumpkin filling.
Lift the tart and swirl it around until the ganache completely covers the filling.
Sprinkle petitas & Chill for 30 minutes to set the chocolate before serving.