Pumpkin Tart with Maple, Rum, and Orange on Chocolate Almond Crust
Pumpkin tart features spiced rum, pure maple syrup, fresh orange juice, and warm winter spices. Filling sits on chocolate almond pastry crust topped with chocolate ganache.
Equipment
- 1 (9-inch) round removable bottom tart pan
Ingredients
Chocolate Almond Crust:
- 70 grams granulated sugar (1/3 cup)
- 50 grams slivered almonds (1/2 cup)
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 65 grams all-purpose flour (1/2 cup)
- 1 gram sea salt (1/4 teaspoon)
- 50 grams unsalted butter (3-1/2 tablespoons), melted
Chocolate Ganache:
- 110 grams chopped semisweet or bittersweet chocolate (4 ounces)
- 55 grams heavy cream (4 ounces)
Pumpkin Tart:
- 250 grams 100% pure canned pumpkin (1 cup)
- 30 grams spiced rum (2 tablespoons)
- 80 grams egg yolks (4 large)
- 75 grams light or dark brown sugar (1/4 cup + 2 tablespoons)
- 95 grams fresh ricotta cheese (1/4 cup + 2 tablespoons)
- 40 grams pure maple syrup (2 tablespoons)
- 15 grams all-purpose flour (2 tablespoons)
- 4 grams vanilla bean paste (1 teaspoon)
- 5 grams fresh orange juice (1 teaspoon)
- 3 grams ground cinnamon (1 teaspoon)
- 1 gram ground ginger (1/2 teaspoon)
- 1 gram ground allspice (1/2 teaspoon)
- 1 pinch ground cloves
Instructions
Chocolate Almond Crust:
- Add the granulated sugar and almonds to a food processor. Pulse until the almond slices are finely ground.
- Add the unsweetened cocoa powder, all-purpose flour, and sea salt to sugar mixture. Process until well combined.
- Transfer mixture to bottom of a 9-inch (23cm) diameter removable bottom tart pan. Spread the mixture evenly in the tart pan and press firmly with an offset spatula or flat-bottomed drinking glass until smooth and even thickness.
- Bake 10 minutes. Remove from oven and place on wire rack. Cool completely.
Chocolate Ganache:
- Heat heavy cream in small saucepan until simmering. Remove from heat and add chopped chocolate. Whisk until smooth and glossy.
- Spread warm ganache over the bottom of the baked and cooled tart crust with an offset spatula, leaving about 1/4-inch of space to the side of the tart pan. Chill to set ganache.
Pumpkin Tart:
- Preheat oven to 325 F.
- Add the pure pumpkin, spiced rum, egg yolks, brown sugar, ricotta cheese, pure maple syrup, all-purpose flour, vanilla bean paste, fresh orange juice, ground cinnamon, ground ginger, ground allspice, and ground cloves to a stand mixer.
- Using the paddle attachment, beat on low just until combined. Use a spatula to scrape the sides of the bowl, and ensure mixture is smooth and completely combined. Set aside for 15 minutes.
- Carefully pour pumpkin filling over ganache topped chocolate crust. Smooth with an offset spatula, if necessary.
- Bake 50 to 60 minutes or until center is set.
- Remove tart pan from oven and cool on sire rack.
- Stor tart at room temperature.