-
1
Make the crust: Whisk together flour, granulated sugar, cocoa, salt, cinnamon, and cloves in a bowl.
-
2
Add butter; with an electric mixer on low speed, beat until butter is the size of small peas, about 5 minutes.
-
3
Add egg; mix just until ingredients form a dough.
-
4
Wrap dough in plastic; refrigerate 1 hour or up to 2 days.
-
5
Preheat oven to 350F.
-
6
On a lightly floured surface, roll out dough to just more than 1/8 inch.
-
7
Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom.
-
8
Trim excess dough flush with rim.
-
9
Pierce bottom of shell all over with a fork.
-
10
Refrigerate or freeze until firm, about 30 minutes or up to 1 day.
-
11
Bake shell on a parchment-lined rimmed baking sheet until dry, about 15 minutes.
-
12
Immediately sprinkle the 4 ounces chocolate evenly over crust; let it begin to melt, then smooth with an offset spatula.
-
13
Make the filling: In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
-
14
Pass mixture through a fine sieve into a clean bowl (discard solids).
-
15
Pour filling into prepared crust, just to top edge.
-
16
Bake until filling is set, about 40 minutes.
-
17
Transfer to a wire rack, and let cool at least 30 minutes.
-
18
Make the topping: Place the 2 ounces chocolate in a heatproof bowl set over (not in) a pan of simmering water; heat until melted, stirring occasionally.
-
19
Transfer chocolate to a parchment cone or resealable bag with a tiny hole cut in one corner.
-
20
Pipe about 15 evenly spaced lines radiating out from center of tart.
-
21
Pipe curved lines around perimeter of tart, connecting each spoke.
-
22
Continue piping curved lines, spacing them closer together as you near the center.
-
23
Refrigerate tart until set, 1 hour or up to 1 day.
