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1
Directions for the Chocolate Crust.
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In electric mixer, combine all dry ingredients.
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Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
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Add egg and mix until ingredients come together to form a dough.
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Preheat oven to 350 degrees.
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On lightly floured work surface roll dough to just thicker than 1/8 inch.
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Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork. Chill until firm, about 30 minutes.
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Bake shell until firm, about 15 minutes.
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Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
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Directions for Tart.
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Preheat oven to 350 degrees.
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In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
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Pass mixture through a fine sieve set over a clean bowl. Discard solids and pour filling into crust.
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Bake until filling is set, about 40 minutes.
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Transfer to wire rack and let cool at least 30 minutes.
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16
Set a heatproof bowl over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally. Remove from heat. With a spoon, drizzle chocolate over tart. Refrigerate until well set, at least one hour.
