Pumpkin Chocolate Tart

Martha Stewart Living

Makes one 10 inch tart

    Chocolate Crust                                                
    15 ounces pumpkin puree                                        
    3/4 cup firm pack light brown sugar                            
    8 ounces creme fraiche                                         
    3 eggs                                                         
    1 teaspoon ground cinnamon                                     
    1 teaspoon ground ginger                                       
    1/4 teaspoon ground nutmeg                                     
    1/4 teaspoon salt                                              
    1/8 teaspoon ground cloves                                     
    2 ounces semisweet chocolate bar                               

Preheat oven to 350". In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, egg; 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 into prepared crust.

Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let 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, drizzle chocolate over tart, forming decorative stripes. Refrigerate until well at least 1 hour and up to 1 day.

MY NOTE: I thought this was a little too chocolatey.  I might omit the extra 4 oz. of chocolate on the bottom of the crust.  Also, I jimmied a homemade creme fraiche, which I think altered the taste.  I'd make it again with real CF before fully deciding on this one.

MXF