These Chocolate Pumpkin Chiffon Tarts are naturals for special Thanksgiving treats. Pastry Chef Winnona Herr from District American Kitchen and Wine Bar believes that food is like art, and invites you to incorporate your celebrations into this lovely dessert.
Yield: (18) 3-4” tarts
Ingredients:
- Chocolate Tart Dough Ingredients
- One pound 14oz all purpose flour
- One pound powdered sugar
- 2oz cocoa powder
- ½ oz baking powder
- One pound butter
- ½ oz vanilla
- 4 each whole eggs
- Pinch salt
- -
- Pumpkin Chiffon Ingredients
- 1 ½ cups pumpkin puree
- 2 ½ cups vanilla sauce
- 2 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. nutmeg
- 12 sheets of gelatin
- 2 cups heavy cream
- 1 cup sugar
- ½ cup egg whites
Preparation:
Chocolate Tart Dough Preparation
1. Mix all the dry ingredients together.
2. Add the butter and mix until mixture is a fine crumb texture.
3. Add the eggs and vanilla and mix until the dough is combined.
4. Chill the dough for 20 minutes.
5. Remove dough from refrigerator and with a rolling pin roll out into a thin sheet, about 1/8” thick. Line individual tart molds with dough and bake at 350F for about 15 minutes.
6. Let tart shells cool completely before filling.
Pumpkin Chiffon Preparation
1. Mix the pumpkin puree, vanilla sauce and spices together.
2. Whip the heavy cream and set aside.
3. Place the gelatin sheets in a bowl with ice water until they are soft and pliable. This is called “blooming the gelatin.”
4. Once the gelatin is soft drain the water and squeeze the remaining water out of the bloomed gelatin, set aside.
5. Cook the sugar to 240F.
6. While the sugar is cooking slowly, whip the egg whites to medium peaks.
7. Once the sugar reaches 240F, slowly pour it into the egg whites and keep whipping until thick and shinny.
8. Melt the gelatin and then temper into the pumpkin mixture.
9. Now fold in the meringue and then fold in the soft whipped cream.
10. Pour chiffon into cooled tart shells to set.
11. Serve chilled with fresh whipped cream.
1. Mix all the dry ingredients together.
2. Add the butter and mix until mixture is a fine crumb texture.
3. Add the eggs and vanilla and mix until the dough is combined.
4. Chill the dough for 20 minutes.
5. Remove dough from refrigerator and with a rolling pin roll out into a thin sheet, about 1/8” thick. Line individual tart molds with dough and bake at 350F for about 15 minutes.
6. Let tart shells cool completely before filling.
Pumpkin Chiffon Preparation
1. Mix the pumpkin puree, vanilla sauce and spices together.
2. Whip the heavy cream and set aside.
3. Place the gelatin sheets in a bowl with ice water until they are soft and pliable. This is called “blooming the gelatin.”
4. Once the gelatin is soft drain the water and squeeze the remaining water out of the bloomed gelatin, set aside.
5. Cook the sugar to 240F.
6. While the sugar is cooking slowly, whip the egg whites to medium peaks.
7. Once the sugar reaches 240F, slowly pour it into the egg whites and keep whipping until thick and shinny.
8. Melt the gelatin and then temper into the pumpkin mixture.
9. Now fold in the meringue and then fold in the soft whipped cream.
10. Pour chiffon into cooled tart shells to set.
11. Serve chilled with fresh whipped cream.
