Chocolate Pumpkin Tart
Ingredients for Tart Dough
- 300 gr. flour – 3.5 cups
- 200 g butter – cold and diced.
1 pinch of salt
- 50 g powdered sugar – 3 tablespoons
4 tablespoons of powdered sugar
- 200 gr. fresh cheese
1 heaping teaspoon of cinnamon
- ½ grated nutmeg
- ½ teaspoon ginger
- ½ teaspoon sumac
Ingredients for Chocolate Ganache
1 cup of cream – 200 ml.
- 200 gr. dark chocolate
2-3 tablespoons of butter
For the pumpkin: Arrange the pumpkin slices on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 degrees Celsius until softened.
For the tart dough: Add flour, butter, granulated sugar, and salt to the food processor bowl and process. Then add the egg and continue processing. Transfer the dough mixture to a work surface and knead. Once the dough is ready, place it on parchment paper and cover with another piece of parchment paper. Roll out the dough into a round shape using a rolling pin. Then spread the dough into a 28 cm tart tin and smooth the edges. Pierce the tart base with a fork to prevent it from rising. Cover the dough in the tin with parchment paper and add enough dried legumes to cover the base. Bake in a preheated oven at 200 degrees Celsius for 10-15 minutes. Remove the parchment paper and legumes and return to the oven for another 5-10 minutes.
For the pumpkin filling: Place the cooked pumpkin pieces in a mixing bowl. Add butter and granulated sugar and blend using a hand blender. Add the grated cheese and egg yolks to the mixture and continue blending.
For the chocolate ganache: Pour the cream into a saucepan and heat it. Add the chocolate to the heated cream and stir. Add the butter and stir again, then transfer to a mixing bowl to cool.
To assemble: Carefully remove the baked tart crust from the oven. Add the prepared pumpkin filling. Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
