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Ingredients
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Tart Crust
Pumpkin Filling
Mocha Sauce
Pepita Brittle
Method
Tart Crust
- 1
Prepare the Tart Crust
In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 2
Pumpkin Filling
- 3
Mix the Pumpkin Filling
In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk until well combined.
- 4
Fill the Tart
Pour the pumpkin filling into the cooled tart crust. Bake in the preheated oven for 40-45 minutes, or until the filling is set. Allow to cool completely.
Mocha Sauce
- 5
Prepare the Mocha Sauce
In a small saucepan over medium heat, combine heavy cream, brewed espresso, sugar, cocoa powder, and vanilla extract. Stir until the sugar and cocoa are dissolved, and the mixture is heated through. Do not boil.
Pepita Brittle
- 6
Make the Pepita Brittle
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then add pepitas and cook until the mixture reaches a light amber color. Remove from heat and stir in butter and salt. Pour onto a lined baking sheet and let cool. Once hardened, break into pieces.