Pumpkin tart with chocolate and marscapone


Nom tastic. I loves it! The original recipe (pictured here) I used had some flaws. This is the improved recipe. For example, the recipe above had way too much chocolate. That’s impossible, you say. Believe me, it kinda ruined the texture when the choco shell was too thick. Also, improved the flavor of the pumpkin butter and the filling. Hope you enjoy!

For the Pie Shell:
6 oz AP flour (by weight)
1/2 tsp salt
4.5 oz (by weight) cold unsalted butter cut into small cubes (about a stick plus maybe a bit more)
3-4 Tbs ice water

1)Add the flour to a food processor. Add salt and butter. Pulse 1-5 times until the mixture starts to look a bit like bread crumbs. Open the shoot at the top of the processor and add the water, slowly while pulsing the mixture. You might only need 3 Tbs. It will start to come together and will look chunky. When you press it together, it will hold. If you still see some small chunks of butter, you’ve done it perfectly. Don’t over mix.

2)Form the crust into a ball and then smoosh down into a thick disk. Cover in plastic wrap and place in the fridge for at least 20 minutes.

3)Preheat your oven to 375. Using either your dough or store bought dough, roll the crust out to fit your pie pan. Don’t turn your roller, turn the dough, adding flour as needed to keep it from sticking. As the dough gets thinner, you can wrap it gently around your roller to move and manipulate it. Lift the dough with the roller and gently unroll it over your pan. Trim the edges (depending on your pan, you can probably use the roller to press and “cut” the dough edge perfectly to the outside edge of your pan. You can use the excess dough to make decorative trim if you like. If not, no worries, it all tastes the same anyways.

4) Use a cut piece of parchment paper to cover the sides and bottom of the inside of your crust. Use either baking beads or some dried beans to weight down the crust. Bake the crust for 12 minutes. Remove from oven, take out weights (or beans) and parchment. Place the crust back in the oven and bake for an additional 5 to 10 minutes or until it is dry and golden looking. DO NOT LET COOL, go to the next step before cooling the crust.

For the Filling:
1/2 cup semi sweet (or dark) chocolate chips
9 ounces of pumpkin butter (store bough or home made recipe here http://cookingforthogg.livejournal.com/6199.html )
8 ounces of marscapone cheese
1 to 2 Tbs burbon

1) Sprinkle the chocolate chips over the bottom of the still piping hot pie crust. Leave there for a few minutes and then spread evenly over the bottom and up the sides of the crust. Let cool (use fridge if necessary) until the chocolate hardens. The picture below used my original recipe and had too much chocolate. As much as most people love chocolate, too much of a shell ruins the flavor and texture and overpowers everything else. Follow this recipe and you’ll have a thinner and more refined chocolate layer.

2) Mix the pumpkin butter, marscapone, and burbon thoroughly. Pour the mixture into the cooled crust. Chill for at least an hour before serving.

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