Either a 9-inch tart pan or pie pan will work for this recipe, but a deep dish pie pan will be too deep.Chill tart for 30 minutes to set ganache before serving. If desired, sprinkle pepitas over the top of the chocolate. Pour over tart and spread into an even layer. Stir frequently, and remove from heat just as the last lumps of chocolate are melting. Melt chocolate, butter and ganache in a heat-proof bowl set over a saucepan of simmering water. Bake tart until edges are set and center slightly jiggles when gently shaken, 45-55 minutes. Add the heavy cream while whisking, and stir until smooth and combined. Whisk together the pumpkin puree, brown sugar, spices, salt, orange zest and eggs. Bake at 400☏ for 10 minutes until fragrant and lightly toasted.
Press into an even layer into a 9-inch tart pan with removable bottom. Crush gingersnap cookies in a food processor to fine crumbs.
Semisweet, bittersweet or dark chocolate. Let get baking! Here’s everything you need to get started (full recipe below): And that we often serve it with homemade whipped cream, the effort of making a simple gingersnap cookie crust and melted chocolate ganache is very similar! No step is intimidating or too difficult- this tart is a big bang for your buck! But when you consider that most pumpkin pies are baked in a pie crust that requires making, chilling, and rolling. Looking at this tart, it may seem overly complicated and time-consuming. I like the fanciness of a tart pan, but if you don’t have one, a regular pie dish will work too! You can bake it either in a tart pan or pie dish. The spices and orange zest in the filling, and the gingersnap crust add even more delicious flavor. I’ve already mentioned how much I love pumpkin + chocolate. Here’s what you’re going to love about this chocolate pumpkin tart: No one is going to miss the boring traditional pumpkin pie this year at Thanksgiving, I promise! This chocolate pumpkin pie will be celebrated and devoured. Adding chocolate to your pumpkin pie is one of the most delicious things you’ll ever do- the flavor combo of the two is incredible! Why not also add a gingersnap crust and bake it in a tart pan to make it feel even more fancy? This is the pumpkin pie for those underwhelmed by traditional pumpkin pie (like me). Pipe onto the top with a star tip.Take pumpkin pie to the next level with this chocolate pumpkin tart! It has a simple gingersnap cookie crust, traditional spiced pumpkin filling, and a topping of rich dark chocolate ganache. WHIPPED TOPPING:īeat heavy whipping cream and sugar together with a whisk until stiff peaks form. You can side a knife in the edge of the pan to help pop it out.Ĭool completely before topping with whipped topping. The easiest way to remove the tart is to turn it in the pan, to loosen it before lifting it out. Spoon 2 tablespoons of pumpkin mix into each cup.īake 20-25 minutes or until edges of pastry begin to turn golden brown and filling begins to puff.Ĭool slightly in the pan before removing. Mix together egg, pumpkin, sugar, milk and pumpkin pie spice. Use a pastry/tart shaper dipped in flour to shape the dough up the sides of the muffin cup. Flatten in the palm of your hands and place into a muffin tin. Use a 2 tablespoon portion scoop to scoop dough. Lightly grease a muffin pan.įor the pastry cup, beat butter and cream cheese in a mixer. 
Printable recipe at the bottom of post INGREDIENTS: With this Easy Mini Pumpkin Pie Tart recipe, everyone can enjoy their “own” pumpkin pie - or maybe even 2 😉 EASY MINI PUMPKIN PIE TART RECIPE These Mini Pumpkin Pie Tarts are going to become your new favorite! Pumpkin Pie is a staple during the fall/Thanksgiving season.
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