Pumpkin Tart with Chocolate Olive Oil Crust
Pumpkin Tart with Chocolate Olive Oil Crust
Pumpkin and chocolate? Oh yes – pure madness! Here they pair deliciously with a hint of savory goodness from Colavita Extra Virgin Olive Oil replacing butter in the crust. The olive oil gives the crust a delicious fudgy texture.
Ingredients
Directions
Preheat oven to 350º. Spray a 9” removable-bottom fluted tart pan with cooking spray.
For the crust: Fill the bottom bowl of a double boiler a quarter full with water. Place the chocolate chunks in the top portion. Allow to simmer over medium-low heat, stirring occasionally until the chocolate is melted.
Into a large bowl sift together the flour, confectioner’s sugar, and salt. Create a well in the center and add in the olive oil and melted chocolate. With a fork begin incorporating the dry ingredients and begin adding the water, 1 tablespoon at a time until a soft dough begins to form (you may not need all of the water). Switch from the fork to a clean hand and give the dough a few turns to incorporate any flour mixture remaining in the bowl and form into a flat disc.
Between plastic wrap roll the dough evenly into a 12” circle. Remove the top sheet of plastic and drape the dough on the bottom plastic over your hand and carefully invert into the tart pan. Remove the plastic and gently press the dough into the bottom of the pan and evenly up the sides. If there is any dough hanging over the edges, you can easily remove this by running your rolling pin across the top of the tart pan cutting off any excess.
Cover with plastic wrap and refrigerate for an hour.
For the filling: In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, and spices until well combined. Pour the mixture into the chilled crust and bake on a rimmed baking sheet for 35-40 minutes until set. Let cool completely about 1 hour at room temperature then refrigerate at least 1 hour before serving.
To serve: Slice and top with whipped cream and chopped Perugina Baci sprinkled on top.
Cooling Time: 2 hours
Shop this recipe
Ingredients
Directions
Preheat oven to 350º. Spray a 9” removable-bottom fluted tart pan with cooking spray.
For the crust: Fill the bottom bowl of a double boiler a quarter full with water. Place the chocolate chunks in the top portion. Allow to simmer over medium-low heat, stirring occasionally until the chocolate is melted.
Into a large bowl sift together the flour, confectioner’s sugar, and salt. Create a well in the center and add in the olive oil and melted chocolate. With a fork begin incorporating the dry ingredients and begin adding the water, 1 tablespoon at a time until a soft dough begins to form (you may not need all of the water). Switch from the fork to a clean hand and give the dough a few turns to incorporate any flour mixture remaining in the bowl and form into a flat disc.
Between plastic wrap roll the dough evenly into a 12” circle. Remove the top sheet of plastic and drape the dough on the bottom plastic over your hand and carefully invert into the tart pan. Remove the plastic and gently press the dough into the bottom of the pan and evenly up the sides. If there is any dough hanging over the edges, you can easily remove this by running your rolling pin across the top of the tart pan cutting off any excess.
Cover with plastic wrap and refrigerate for an hour.
For the filling: In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, and spices until well combined. Pour the mixture into the chilled crust and bake on a rimmed baking sheet for 35-40 minutes until set. Let cool completely about 1 hour at room temperature then refrigerate at least 1 hour before serving.
To serve: Slice and top with whipped cream and chopped Perugina Baci sprinkled on top.
Cooling Time: 2 hours
