You can add any you like but I would recommend add a pumpkin pie spice (in the UK it’s mixed spice). If you don’t like cinnamon but want to add that rich spice flavour you can add other spices including ground ginger, ground cloves, nutmeg or all spice. While some bites have more of that pumpkin flavour. I prefer leaving chunkier bits so you get some bites which are more chocolatey. Or you can add a dusting as you combine them together. You can either mix it in to the pumpkin before adding it to the chocolate to get is evenly mixed. If you do want to add that extra warm from spices then add them to recipe when you mix the pumpkin in to the chocolate. Cinnamon is a beautiful spice and I for one absoloutely love it my autumn/fall winter dishes. Cool completely, about 2-3 hours, before removing it from the tart pan.When you make this Halloween chocolate tart it is a wonderful time to add pumpkin pie spice and of course cinnamon. When the tart is still warm, lightly press in your baked cutouts, if using.ĩ. Over-baking will cause the custard to crack, but don't worry, it will still be delicious.Ĩ. Don't worry the custard will set some more out of the oven. The custard will look undone in the middle and you will question your worth as a baker. Bake your filled tart for about 30-35 minutes, until the center is still pretty jiggly, or until the internal temp is 200. You're not trying to cook it, but rather warm it up so it's not going into the oven completely cold.)ħ. (If you've refrigerated your filling, warm in up gently in a small saucepan. Pour the pumpkin filling from the recipe above into your blind baked tart shell. Line your tart perimeter with foil to protect any further browning.Ħ. If you're making decorative shapes for the top, bake them for 5-7 minutes at 400.ĥ. (This can be done ahead of time - just wrap your blind-baked tart crust and keep at room temperature for a couple days until you're ready to fill it for the remainder of the recipe.)Ĥ. Immediately brush the hot tart crust with a bit of lightly beaten egg white. Remove the pie weights and bake for 5 minutes more until it is just starting to turn golden brown. Bake at 425 for 5 minutes, then turn the oven down to 375 and bake for 15-20 more minutes until it is 75% done. Line with parchment paper and fill with pie weights.ģ. Allow to rest for at least 30 minutes in the fridge. Roll out your tart dough, saving the overhanging scraps for decorative cutouts, if desired. Adjust your oven rack to the lowest position with a baking stone if you have it. (I've frozen this filling in my freezer for months.)ġ - ASSEMBLE AND BAKE. Set aside to use immediately, or store the filling in an airtight container in the fridge for a couple days. Make sure there are no lumps of brown sugar remaining.Ģ. Mix all the filling ingredients in a medium mixing bowl with a whisk until thoroughly combined. Wrap it tightly and let it rest in the fridge for at least half an hour.ġ - FOR THE PUMPKIN FILLING. Plop the dough onto some plastic wrap, and form it into a ball, and then flatten into a disc. Don't overmix at this point - you will form gluten strands in the dough, which will yield a tough tart crust when baked.Ĥ. Mix just until the liquid is absorbed and the dough comes together. Add the bowl of the mixer, and turn to low. Use a fork to mix the egg yolk, vanilla extract, and milk in a small bowl. You want to evenly incorporate the butter into the flour.ģ. Watch and mix until the dough resembles very coarse breadcrumbs. Add the flour mixture and turn the mixer on low.
Mix on medium-low speed until completely combined. To a stand mixer, add the butter, orange zest powdered sugar, and salt.
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