November 22, 2012
Name of Tart: Chocolate Pumpkin, Yo!
Constituents: one 10in GF gingersnap crust, 60% chocolate undercoat, chocolate-pumpkin pie filling
Back in 2008 I was a subscriber to Martha Stewart, and in her Thanksgiving issue she did a feature on all the fun ways the ubiquitous pumpkin pie could be jazzed up. One such suggestion was a Triple Chocolate Pumpkin Pie, with a graham cracker base, dark chocolate undercoat, semi-sweet chocolate-pumpkin filling, and a milk chocolate drizzle. Immediately I decided that pie needed to be made.
I have made this pie every year since that, as it was a big hit amongst all who tasted it. In fact, the pie developed such a reputation that people would come over just for the pie, screw the company.
Right out the door I modified the recipe to be gluten free; that was pretty easy as it just meant getting a GF cookie for the crust. I also threw out the milk chocolate drizzle; a double chocolate pie has been more than sufficient for us.
This year, I decided to screw the whole deep dish pie thing and turn the pie into a tart. This is so much better. You get a much higher ratio of gingersnap crust to silky pie filling. With a little whipped cream, this pie has achieved perfection.
In fact, I love this tart so much and have modified the original enough that I would publish the recipe. However I was not exact with some of my measurements...so...let me just bullet point all the modifications I made, and then you can print them out along with Martha's official recipe and make a kick-ass chocolate pumpkin tart of your own.
- 2 packages Mi Del GF Gingersnap cookies, instead of graham crackers. You'll need about 1.5 packages, about 12oz or 340g cookies, finely ground.
- You'll only need about half the amount of butter (3 tbsp as opposed to 6), as GF cookies don't readily absorb liquid.
- Omit the brown sugar and cinnamon when making the crust. Your crust should be only cookie crumbs, melted butter, salt.
- Press crust into a 10in tart pan. Bake until firm, 8 to 10 min.
- Use closer to 8oz 60% chocolate for the undercoat and be sure to paint the chocolate up the sides of the crust too.
- Use 60% chocolate for the filling as well.
- Use light muscovado sugar instead of brown sugar.
- I whisked the chocolate into the pumpkin, instead of the other way around.
- Put your tart pan on a baking sheet and carefully pour in your pumpkin mixture. You will have more than you need; the extra batter can be baked in a separate ramekin or two.
- The hardest part of this recipe is getting the tart pan into the oven without spilling pumpkin filling all over the baking sheet.
- Bake time remained the same: 55 to 60 min.
- Skip the milk chocolate drizzle and serve with whipped cream.