No-Bake Chocolate Bottom Pumpkin Tart

No-Bake Chocolate Bottom Pumpkin Tart is a side dish that serves 8. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 282 calories. For 49 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 234 people found this recipe to be tasty and satisfying. This recipe from Delishhh requires ground allspice, flour, eggs, and vanilla. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. With a spoonacular score of 29%, this dish is rather bad. Similar recipes include Black-Bottom Pumpkin Tart, No-Bake Pumpkin Tart with Maple-Pecan Whipped Cream, and For Vegan, Gluten-Free Black-Bottom Coconut Cream Tart.

Servings: 8

Preparation duration: 120 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the dough, place the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over the flour and pulse about 15 times until the mixture resembles coarse, yellow meal. Transfer the mixture to a large mixing bowl.Whisk together the egg yolk, cream and vanilla and pour over the flour mixture. Toss with a rubber spatula until the dough begins to stick together. Knead very briefly to form a cohesive mass and form into a disk. Wrap in plastic wrap and refrigerate 2 hours or up to 3 days.Preheat the oven to 425°F. On a generously floured surface, roll out the disk (make sure you flour the top of the disk as well) to an 11-inch circle. Tart dough is hard to roll out, but this is a very forgiving dough. Simply gather up the torn dough, re-flour the work surface, briefly knead the dough into a ball, and roll it out again. Fit the dough into a 9-inch tart pan. If the dough breaks, you can patch it by gluing extra scraps with a bit of water. Prick the bottom of the shell with a fork, line with aluminum foil and fill with beans or pie weights. Bake for 20 minutes or until the dough is dry and set. Remove the foil and weights, reduce the heat to 350°F, and bake another 7 to 10 minutes until the crust is golden brown. Remove from the oven to cool.To make the chocolate bottom, place the cream and chocolate in a microwave-safe bowl and microwave on high for 2 minutes, stopping to stir every 30 seconds. Stir until smooth and pour into the bottom of the tart shell. Cool until set.To make the filling, combine the pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in a medium saucepan and cook, stirring frequently, until hot but not bubbling. Whisk the eggs with the cornstarch and add to the pan. Continue cooking, stirring constantly, until thickened and bubbling. Remove from the heat. Cool to room temperature.Pour the cooled filling into the tart shell and smooth the top with a rubber spatula. If desired, drizzle melted chocolate on top. Refrigerate until firm.

 

Step by step:

1. To make the dough, place the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over the flour and pulse about 15 times until the mixture resembles coarse, yellow meal.

2. Transfer the mixture to a large mixing bowl.

3. Whisk together the egg yolk, cream and vanilla and pour over the flour mixture. Toss with a rubber spatula until the dough begins to stick together. Knead very briefly to form a cohesive mass and form into a disk. Wrap in plastic wrap and refrigerate 2 hours or up to 3 days.Preheat the oven to 425°F. On a generously floured surface, roll out the disk (make sure you flour the top of the disk as well) to an 11-inch circle. Tart dough is hard to roll out, but this is a very forgiving dough. Simply gather up the torn dough, re-flour the work surface, briefly knead the dough into a ball, and roll it out again. Fit the dough into a 9-inch tart pan. If the dough breaks, you can patch it by gluing extra scraps with a bit of water. Prick the bottom of the shell with a fork, line with aluminum foil and fill with beans or pie weights.

4. Bake for 20 minutes or until the dough is dry and set.

5. Remove the foil and weights, reduce the heat to 350°F, and bake another 7 to 10 minutes until the crust is golden brown.

6. Remove from the oven to cool.To make the chocolate bottom, place the cream and chocolate in a microwave-safe bowl and microwave on high for 2 minutes, stopping to stir every 30 seconds. Stir until smooth and pour into the bottom of the tart shell. Cool until set.To make the filling, combine the pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in a medium saucepan and cook, stirring frequently, until hot but not bubbling.

7. Whisk the eggs with the cornstarch and add to the pan. Continue cooking, stirring constantly, until thickened and bubbling.

8. Remove from the heat. Cool to room temperature.

9. Pour the cooled filling into the tart shell and smooth the top with a rubber spatula. If desired, drizzle melted chocolate on top. Refrigerate until firm.

Nutrition Information:

covered percent of daily need