If you love rich and creamy, over the top, decadent desserts that are easy to make, you’ve got to try this Chocolate Pumpkin Ganache Tart.
It tastes heavenly and looks pretty too. The best part is that it doesn’t require all day in the kitchen.
This dessert has a warm and welcoming pumpkin flavor swirled with just a hint of deep dark chocolate. This amazing combo is perfect for fall.
It all starts with a Pillsbury Pie Crust and an 8-inch round tart pan.
Because the pumpkin and chocolate ganache filling doesn’t require baking, you’ll need a beautifully baked tart shell that holds its shape nicely. Once you’ve lined the pan with the dough, cut off and discard the excess dough, then pop the pan in the freezer for 15 minutes.
To keep the dough from puffing up in the middle line the tart shell with a piece of parchment paper and fill the entire pan with beans and/or pie weights. While the tart shell is baking the weight of the beans holds the baking dough in place.
After 8 minutes, carefully remove the bean-filled parchment paper and you’ll see a nicely shaped tart shell.
To keep the bottom of the tart shell flat use a fork to prick holes all over the bottom of the crust, then pop it back in the oven to finish browning.
While the crust is cooling you’ll have time to make the filling.
The pumpkin ganache is so simple to make using a double boiler. Fill the bottom pan with about an inch of water and set it over low heat. Then fill the upper bowl with the pumpkin ganache ingredients and set it over the bottom pan.
The low heat will slowly melt the white chocolate and cinnamon chips, and as you stir, they will blend together with the pumpkin, spices, and brown sugar. The pumpkin ganache needs to cool a bit before you pour it into the baked tart shell. Meanwhile you can get the simple chocolate ganache made.
Just combine chocolate with heavy whipping cream in a microwave-safe container.
Then heat it in the microwave and stir it until smooth.
Now you are ready to assemble the tart. Pour the pumpkin ganache into the tart shell and add spoonfuls of chocolate ganache around the top of the tart.
Swirl the chocolate and pumpkin ganache together to make the top of your tart look really pretty. Then pop it in the fridge and wait.
Be patient while the tart chills for at least 4 hours. (Believe me, it’s worth it.)
Dig in and enjoy!