Southern Lady Magazine

Black Bottom Pumpkin Tart

Ashley Shaw

A plated slice of Black Bottom Pumpkin Tart

Fluffy dollops of whipped cream top our luscious Black Bottom Pumpkin Tart that guests will swoon over this holiday season.

Save Recipe Print
Black Bottom Pumpkin Tart
 
MAKES 1 (9-INCH) TART
Ingredients
  • 1 Piecrust (recipe follows)
  • ½ cup heavy whipping cream
  • 4 ounces bittersweet chocolate, chopped
  • 2 ounces cream cheese, cubed and room temperature
  • ¼ cup maple syrup
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 large egg, room temperature
  • 1 cup canned pumpkin purée, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger
  • Garnish: whipped cream, pumpkin pie spice, chocolate shavings
Instructions
  1. Preheat oven to 400°.
  2. Let piecrust stand at room temperature until slightly softened, about 15 minutes.
  3. On a lightly floured surface, roll piecrust into a 12-inch circle at ¼-inch thickness. Gently press into bottom and up sides of a 9-inch tart pan; trim edges. Freeze until firm, about 15 minutes.
  4. Top with a piece of parchment paper, letting excess extend over plate. Fill with ceramic pie weights.
  5. Bake 15 minutes; remove parchment and weights. Using a fork, lightly prick bottom of crust. Bake until crust is dry to the touch, 5 to 7 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°.
  6. In a small saucepan, bring cream to a gentle boil over medium heat. Remove from heat. Add chocolate, whisking until completely melted and smooth. Spread chocolate mixture into prepared piecrust. Let set 20 minutes.
  7. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, maple syrup, flour, and salt at medium speed until well incorporated. Beat in egg until fully incorporated. Beat in pumpkin purée, vanilla, pumpkin pie spice, and ground ginger until smooth. Pour pumpkin mixture over chocolate mixture in crust, smoothing top with a spatula.
  8. Bake until set, 30 to 45 minutes. Let cool to room temperature.
  9. Refrigerate until fully chilled. Garnish with whipped cream, pie spice, and chocolate, if desired.
3.5.3251

Save Recipe Print
Piecrust
 
MAKES 2 (9-INCH) PIECRUSTS
Ingredients
  • 3½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 8 to 10 tablespoons ice water
Instructions
  1. In the work bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
  2. Divide dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
3.5.3251

Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!

Exit mobile version