
This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. —Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes
Total Time
Prep: 40 min. + chilling Bake: 30 min. + coolingMakes
12 servings
Ingredients
- 6 ounces chocolate wafers
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups canned pumpkin
- 1/3 cup packed light brown sugar
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ounces dark baking chocolate, melted
- 1-1/2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
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Text Ingredients
source https://www.tasteofhome.com/recipes/pumpkin-chocolate-tart-with-cinnamon-whipped-cream/
source https://www.tasteofhome.com/recipes/pumpkin-chocolate-tart-with-cinnamon-whipped-cream/
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