Chocolate Pumpkin Tart

I mentioned the Chocolate-Pumpkin Tart in an earlier post and thought I'd share the recipe. It's a Martha Stewart Everyday Food recipe, so if you have the October 2008 issue, it's on page 27.

The Crust:
20 chocolate wafer cookies
2 Tbsp. sugar
3 Tbsp. melted butter, plus a little more reserved for brushing the pan
4 oz. semisweet chocolate, melted

The Filling:
1 1/2 cups canned pumpkin puree
1 large egg
1/2 cup heavy cream (I substituted evaporated milk)
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt

Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a baking sheet; bake until set, about 12 minutes.

Pour melted chocolate onto warm crust; spread with spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.

In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45-50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).

Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

** Just a personal note: the maple flavor really comes through, so if you don't like maple I would suggest leaving it out. Brad and I really liked the maple taste, but the kids weren't as thrilled with it. I guess they like their maple where it belongs -- on pancakes!