Chocolate Pumpkin Tart

This little dessert is heavenly. I am not a big pumpkin fan, but if it is combined tastefully with other dessert items (my mother-in-law has a wonderful recipe combining pumpkin and yellow cake mix for example) I find it quite good. Pumpkin and chocolate is an excellent combination. Try this recipe out, you will not be disappointed.

Crust:
20 chocolate wafers
2 TB sugar
3 TB unsalted butter, more for pan
4 oz melted semi-sweet chocolate

Filling:
1 1/2 cups pumpkin puree
1 egg
1/2 c heavy cream
1/4 c packed brown sugar
1/4 c pure maple syrup
1/2 tsp pumpkin pie spice
1/4 tsp salt

Preheat oven to 350 degrees. Pulse cookies and sugar in food processor until finely ground. Add butter, pulse until crumbs are moistened. Press crumbs into the bottom of a 9 inch removable -bottom tart pan. Place tart pan on rimmed baking sheet and bake for about 12 minutes.

Pour chocolate onto warm crust, spread with spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter, set aside.

In a bowl, combine all filling ingredients using a whisk. Pour filling into prepared crust and bake on a rimmed baking sheet for 45-50 minutes until set. Cool 1 hour at room temperature or cool in fridge. Unmold tart and transfer to a platter for serving.
(Martha Stewart Everday Food magazine November 2008 issue, page 27)

(Britt tip: a little dabble of whipped cream just before serving doesn't hurt either)