Pumpkin Tart with Chocolate Olive Oil Crust
Pumpkin and chocolate? Oh yes – pure madness! The olive oil gives the crust in our pumpkin tart with chocolate olive oil crust a delicious fudgy texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.
Cooking tools:
- Double boiler
- Tart pan
- Rolling pin
- Sifter
- Oven
- Stove
- Mixing bowl
- Whisk
- Fork
- Plastic wrap
- Baking sheet
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup confectioner’s sugar
- ¼ cup Perugina Extra Dark Chocolate 85%, roughly chopped
- ½ tsp fine sea salt
- 3 tbsp Colavita Extra Virgin Olive Oil
- ½ cup cold water, as needed
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tbsp fine sea salt
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- ⅛ tsp ground allspice
- 8 Perugina Dark Chocolate Baci, chopped
- 2 tbsp whipped cream (per slice)
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