Pumpkin-Chocolate Tart

5 Dec

(Am home sick today, so I’m using the time to catch up on some blogging.)

I always intend to blog about various cooking projects (but of course, the road to hell is paved with good intentions), but never seem to find the time. So here’s a quick update on the ridiculously decadent pumpkin-chocolate tart (from MSL 11/2003) I made for the vegetarian Thanksgiving down in Santa Cruz.

Crust for pumpkin-chocolate tart

Next time, I’m going to build the sides up a bit more. They shrunk more than I remembered. And yes, that is chopped chocolate in the bottom of the chocolate crust. You can see one of my test pots de creme for post-Thanksgiving (before they met their unfortunate fate) in the background.

Pumpkin filling for pumpkin-chocolate tart

The creme fraiche in the filling gives it a nice tang that helps, slightly, to cut the richness of the chocolate. The store-bought creme fraiche helped speed up the preparation. I’ve made this twice before and made my own creme fraiche both times.

Pumpkin-chocolate tart

Sadly, my photos of the finished tart either make the chocolate look strangely purple or are out of focus. Next time, I’m going to heat the chocolate a bit more to get it a thinner consistency for dripping. The globby look of the chocolate undermines the presentation and doesn’t make it look as yummy as it is, although it does remind me of lattice-crust pie.

Cut in small pieces. This is one of the richest desserts I’ve ever made.


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