Chocolate Tart with a Bourbon Glaze and Pumpkin Whipped Cream

I hope you have a good weekend ahead and without further ado, I’m excited to share recipes number twenty-six and twenty-seven  in my Thirty for Thanksgiving project.  This November I’ve been cooking recipes inspired by the November issue of Food Network Magazine and hopefully sharing some you’ll want to serve at your Thanksgiving feast. I’m planning to share all thirty recipes in a wrap-up on Monday!

Last week I made Triple Chocolate Mocha Pudding and as I shared, it was so good.  Joe and I inhaled it and yesterday I was craving something similarly decadent, chocolatey and smothered in whipped cream.

This fit the bill perfectly.

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You can find Food Network’s original chocolate tart recipe here.  I made a few changes, substituing milk for the half and half (we didn’t miss the cream at all) and glazing the top with bourbon instead of rum.  I also added a pumpkin spiked whipped cream, something I’ve been wanting to try and it takes this tart over the top.  If you need to save time I’d recommend buying a pre made pie crust but if you have time to make some spiked whipped cream – it is well worth it! The subtle pumpkin and cinnamon flavors are perfect for Thanksgiving.  I think I’ll combine the pudding from last week with today’s pumpkin whipped cream for my family’s Thanksgiving.  What’s your family’s favorite dessert for Thanksgiving?

What to buy:

For the Pie:

crust:

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

filling:

  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup half-and-half
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter

glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon bourbon (or espresso if you don’t want the bourbon flavor)

What to do:

make the crust:

  • pulse the flour, confectioners’ sugar and salt in a food processor until combined
  • add the butter and pulse until it is in pea-size pieces
  • drizzle in 2 tablespoons cold water and pulse until the dough just comes together
  • turn out onto a piece of parchment pepper; form the dough into a disk
  • wrap tightly and refrigerate until firm, at least 1 hour or overnight
  • roll out the dough into a 12-inch round on a lightly floured surface, I used another piece of parchment on top
  • ease into a 9-inch tart pan if you have one or a pie dish
  • chill at least 30 minutes
  • preheat the oven to 350 degrees
  • line the crust with foil and fill with pie weights or dried beans
  • bake until golden around the edge, about 20 minutes
  • remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes
  • transfer to a rack and let cool completely

make the filling:

  • put the chocolate in a medium bowl; set aside
  • bring the milk to a simmer in a small saucepan over medium heat (you don’t want it to boil)
  • whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl
  • gradually whisk the hot milk into the egg mixture, then pour the mixture into the saucepan
  • reduce the heat to medium low and cook, stirring, until thick, about 1 minute
  • pour over the chocolate and let sit, undisturbed, 5 minutes
  • add the butter and whisk until smooth
  • pour the filling into the prepared crust and smooth into an even layer
  • cover loosely with plastic wrap and refrigerate until set, about 2 hours

make the glaze:

  • whisk the confectioners’ sugar, butter and rum in a small bowl
  • drizzle over the tart

Pumpkin Whipped Cream

What to buy:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 tablespoons pumpkin puree

What to do:

  • chill mixing bowl and beater in the freezer for 10 minutes
  • beat cream with sugar until soft peaks form
  • add vanilla, spices and pumpkin puree
  • beat to stiff peaks, about 1 to 2 minutes longer and spoon on top of tart, sprinkle with cocoa powder or cinnamon

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