Triple Chocolate Pumpkin Tart
Calories: 32
Adjust Servings Here: 9 servings
Description
Celebrate the season of fall with something different this Thanksgiving. This triple chocolate pumpkin tart has three layers of chocolate both white and dark infused with pumpkin puree and pumpkin spice in a homemade buttery shortcrust pastry.
Ingredients
Makes one 9-inch tart
Rich shortcrust pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Butter unsalted (1 stick)
- ¼ tsp Salt
- ¼ cup (50 g) Sugar
- 1 Egg yolk large
- 4 tbsp ice water as needed
Layer 1 - whipped pumpkin ganache
- 6 oz (170 g) White chocolate
- ½ cup (120 ml) Whipping cream
- ½ cup (120 ml) Pumpkin pure
- 1 tsp Pumpkin spice
Layer 2 - Dark chocolate ganache
- 7 oz (200 g) Dark chocolate
- ½ cup (120 ml) Whipping cream
Layer 3 - White chocolate ganache
- 6 oz (170 g) White chocolate
- ½ cup (120 ml) Whipping cream
Plus
- Cocoa powder for decorating
Instructions
- Shortcrust pastry - Add the flour, salt, and sugar to the food processor and pulse for 30 seconds. Then, add the chilled cubed butter and pulse for 30 seconds until you have a breadcrumb consistency. Combine the egg yolk and ice water, add to the mixture, and combine well, but do not overmix. Pour the crumbly mixture on a floured surface and gather it into a ball. Flatten the ball into a disc and chill for 30 minutes.1 ½ cup All-purpose flour, 4 oz Butter unsalted, ¼ tsp Salt, ¼ cup Sugar, 1 Egg yolk, 4 tbsp ice water
- Line pan - When chilled, lightly roll on a floured surface to about 1/8-inch thickness. Use your 9-inch tart pan as a guide to see how big you need to roll it. Also, ensure the pastry is not too thick; otherwise, there will be no space for your filling. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin or thumb. Chill the tart shell for 15 to 30 minutes.
- Preheat the oven at 375°F / 190°C / Gas Mark 5.
- Bake crust - Prick the pastry with the tines of a fork to prevent the dough from puffing. Line the crust with parchment paper and fill it with baking beans or pie weights. Bake for 15 to 20 minutes until the edges lightly begin to brown. Remove the parchment paper and weights. Baking the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely cold before you add any filling.
- Layer 1 Whipped pumpkin ganache - Heat the cream to an almost boil. Pour over the finely chopped white chocolate. Let stand for a minute, then stir until smooth. Add the pumpkin puree and the pumpkin spice. Stir well and refrigerate until chilled (at least 4 hours). When chilled, whip the ganache with a whisk or electric mixer until it is light and fluffy. Spread it evenly in the fully baked and cooled shortcrust pastry base. Chill in the fridge for at least an hour or more until set.6 oz White chocolate, ½ cup Whipping cream, ½ cup Pumpkin pure, 1 tsp Pumpkin spice
- Layer 2 Dark chocolate ganache - Heat the cream to an almost boil. Pour over the finely chopped dark chocolate. Let stand for a minute then stir until smooth. Pour in the tart over the set first layer. Chill until set an hour or more.7 oz Dark chocolate, ½ cup Whipping cream
- Layer 3 - White chocolate ganache - Heat the cream to an almost boil. Pour over the finely chopped dark chocolate. Let stand for a minute, then stir until smooth. Pour in the tart over the chilled second layer (dark chocolate ganache layer). Chill again for at least two hours or more.6 oz White chocolate, ½ cup Whipping cream
- Decorate - I used a pumpkin stencil and dusted it with cocoa powder. Carefully remove the stencil, and voila! You have a pumpkin stencil design on top of your chocolate pumpkin tart. Or you can sprinkle some cocoa powder on the edges of the white chocolate surface for a quick finish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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