Chocolate Pumpkin Tart

Chocolate Pumpkin Tart

**Susan's note: I didn't have a removable-bottom 9 inch tart pan, so I used a 11 (12?) inch round tart pan. I used Nabisco "Famous Chocolate Wafers" found in the ice cream topping section of my local Pathmark. The only trouble I had was removing it from the pan - even though I sprayed it with nonstick cooking spray, it stuck. Next time I would let it warm to room temperature and perhaps line pan with tinfoil so I could pop the tart out. This was yummy!

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

Prep: 35 minutes
Total: 1 3/4 hours, plus cooling

1. Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
2. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
3. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
4. Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.