Delectable Desserts
Chocolate-Pumpkin Spice Tart
Makes 1 approximately 10-inch tart
1¼ cups unsalted butter, softened and divided
⅔ cup confectioners’ sugar
1¼ teaspoons kosher salt, divided
7 large egg yolks, divided
3 cups pastry flour
⅔ cup firmly packed light brown sugar
4 tablespoons cornstarch
3 cups whole chocolate milk
7 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
1¼ cups granulated sugar
⅓ cup water
½ cup pasteurized egg whites, room temperature
¼ teaspoon pumpkin pie spice
1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar and 1 teaspoon salt, and beat until smooth, about 1 minute. Add 2 egg yolks, and beat until combined, about 1 minute. Add flour to butter mixture in two additions, beating just until combined.
2. Turn out dough onto a work surface, and gently knead 3 to 4 times. Refrigerate for 1 hour.
3. On a lightly floured surface, roll dough to a¼-inch-thick disk. Place in a 9⅞ x2-inch round tart pan. Lightly press into bottom and up sides of pan. Trim any excess dough; discard. Freeze tart dough until firm, 10 to 15 minutes.
4. Preheat oven to 325°. Top tart with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
5. Bake until edges are a light golden-brown, 30 minutes. Carefully remove parchment and weights. Bake until golden brown, 10 to 15 minutes more.
In a large saucepan, whisk together brown sugar, cornstarch, and remaining ¼ teaspoon salt; whisk in
