Ingrédients pour Chocolate Pumpkin Tart
- 1 1/2 cups chocolate wafer cookies
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 6 ounces semisweet chocolate chips
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 10 tablespoons heavy cream
- Light Brown Sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
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Comment préparer Chocolate Pumpkin Tart
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups wafer cookies (or Oreos) into fine crumbs. Stir in ¼ cup granulated sugar.
- Add 6 tablespoons (3 ounces) melted unsalted butter and stir until crumbs are evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch removable-bottom tart pan.
- Place the tart pan on a rimmed baking sheet.
- Bake for 12 minutes, or until the crust is lightly golden.
- While the crust is baking, prepare the chocolate ganache: Melt 6 ounces of semi-sweet chocolate chips with 2 tablespoons heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside.
- Once the crust is baked, pour the warm chocolate ganache evenly over it. Spread with a spatula to create an even layer.
- Refrigerate the tart for 5 minutes to allow the chocolate to set slightly.
- Brush the sides of the tart pan with melted butter.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, ½ cup heavy cream, ¾ cup granulated sugar, 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, and a pinch of salt.
- Pour the pumpkin filling into the prepared chocolate crust.
- Bake on the rimmed baking sheet for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Cool completely at room temperature for 1 hour.
- Refrigerate for at least 1 hour before unmolding and serving.
- Unmold the tart carefully from the tart pan.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
70g
Fat
46g
Carbs
9g
