Beth gave me the Unofficial Harry Potter Cookbook for Christmas, which I browsed through once before and decided was one of the coolest material things to own (combining two loves, Harry Potter and cooking). So last night Beth and I were invited to dinner at our friends’ house for fondue (which was amazing! A great idea for hosting a dinner party – you eat slow and have plenty of time to talk!). Beth and I brought dessert. We decided to make a chocolate pumpkin tart (served at the beginning of the year feast in Prisoner of Azkaban. Harry, Ron, and Hermione can’t wait for it to be cleared so they can congratulate Hagrid for getting the Care of Magical Creatures position). I can’t find my battery for my camera, so I took this pictures using Photobooth on my computer, so I’m very sorry for the poor quality. And if you happen to have a Canon XSi usuable battery, I’m in the market.
What’s great about this pie is it’s better made early so it can sit in the fridge and set and you have more time to get ready for the dinner.
It’s called a no-bake pie, but you do have to bake the crust if you’re going to make it yourself.
1 cup all-purpose flour
1/8 tsp salt
3 tbsp granulated sugar
6 tbsp cold butter
1 large egg yolk
2 tbsp heavy cream
1 tsp vanilla
Combine flour, salt and sugar in food processor and pulse. Scatter small pieces of butter over flour and pulse about 15 times (until it resembles course yellow flour, and try not to over-pulse, the dough will come our differently). Whisk together egg yolk, cream, and vanilla. Pour over flour mixture and mix with spatula until it begins to stick together. Wrap in plastic wrap and refrigerate for at least two hours or up to three days.
When you’re ready to bake the crust, preheat the oven to 425 degrees Fahrenheit. Flour your work space generously and roll the dough out to 11″ circle on with a floured rolling pin. Fit dough into a 9″ tart pan. Prick the bottom with a fork and cover with aluminum foil so the crust doesn’t brown too quickly. Fill the pan with pie weights or dried beans or rice (which will brown the beans or rice, so toss them afterwords. We used rice and kept it to see if it’s still edible!). Bake for 20 minutes. Remove weights and foil, lower temperature to 350 degrees and bake another 7 to 10 minutes until crust is golden brown. Remove and let cool.
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
Place cream and chocolate in microwave safe bowl and microwave on high for two minutes stopping to stir every 30 seconds. You can also use a double boiler by boiling water in a pan and placing another pan on top with the cream and chocolate. Never heat chocolate in a saucepan that is directly in contact with the stovestop, you will burn the chocolate. Stir until smooth and pour into tart shell. Let cool before adding pumpkin filling.
1 1/2 cups canned pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup heavy cream
2 large eggs
1 tbsp cornstarch (I forgot this ingredient and it turned out fantastic still, but the cornstarch will thicken the filling, which might just help with keeping it looking like a piece of pie rather than a blob of yumminess. Tastes great either way.
Combine pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in medium saucepan until hot, stirring frequently. Whisk eggs with cornstarch and add to pan, stirring constantly until hot and bubbling. Remove from heat and cool to room temperature.
Poor pumpkin filling over chocolate bottom and smooth with spatula. Refrigerate until firm.
We all found this pie incredibly delicious. It was not particularly sweet, but the heavy cream gave it a wonderful taste. The tart crust was fantastic. I think the chocolate bottom was the best part. Hogwarts house elves know how to cook! Though I’m guessing they don’t have a microwave in their kitchens.