Chocolate Crust For Pumpkin Chocolate Spiderweb Tart Recipes

PUMPKIN CHOCOLATE-SPIDERWEB TART

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into prepared crust, just to top edge.
• Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
• Place chocolate in a heatproof bowl, set over a pan of barely simmering water; heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from center of tart. Pipe curved lines around perimeter of tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate tart until set, at least 1 hour (or up to 1 day).

CHOCOLATE PUMPKIN SPIDER TART

Steps:

• Preheat oven to 350°. Combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet; bake 8 minutes. Cool on a wire rack. Increase oven setting to 375°., Meanwhile, beat pumpkin, sugar and cream cheese until blended. Beat in next six ingredients. Add eggs; beat on low speed just until combined. Transfer 3/4 cup filling to a small bowl; whisk in cocoa., Pour pumpkin filling into crust. Transfer chocolate mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 4 concentric circles 1 in. apart over filling. Beginning with center circle, gently pull a knife through all four circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern., Bake until set, 28-33 minutes. Cool 1 hour; refrigerate overnight. If desired, serve with glazed walnuts.

PUMPKIN-CHOCOLATE TART

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.
• Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
• Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.