Recipe Created By: Jackie Guzman

This is not your average pumpkin pie! An autumnal and decadent dessert that tastes like fall and will leave you dreaming of your next bite. Kiva's Ceylon Cinnamon and Raw Manuka Honey are the secret ingredients for a rich pumpkin custard filling while our Cacao Powder helps to make the chocolate crust bursting with flavor. Manuka Honey whipped cream and a dusting of cacao powder tops off the delicious tart. 

 

Recipe:

Chocolate Crust

• 1 1/4 cups (150g) all-purpose flour
• 5 tbsp (28g) Kiva cacao powder
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt
• 10 tbsp (5oz or 140g) butter, cold and diced
• 2 egg yolks
• 2 tsp vanilla extract
• 1 tbsp heavy cream

Pumpkin Custard

• 1/2 cup pumpkin puree
• 1/3 cup dark brown sugar
• 2 tsp Kiva Ceylon Cinnamon
• 2 tbsp Kiva Manuka Honey
• 1 cup milk
• 3/4 cup cream
• 1 egg
• 4 egg yolks

Honey Whipped Cream

• 3/4 cup heavy cream
• 2 tbsp Kiva Manuka honey
• 1 tsp Kiva Ceylon Cinnamon

Directions:

1. For the crust: In a food processor, combine all dry ingredients and the butter. Pulse until the butter is coated in the flour mixture and the butter has broken down to small pieces — but be careful not to over mix. Next, add the egg yolks, vanilla, and heavy and mix in the food processor for about 10 seconds, or until dough begins to come together.

2. Flour your countertop and form the dough into a ball. Flatten into a 4-inch disk, cover with plastic wrap, and let rest in the fridge for at least 1 hour.

3. After the dough has been chilled, flour your countertop again and roll out the dough into a circle, just a little larger than your tart pan. Transfer dough to tart pan, shaping it with your hands to fit the tart mold. Cut off any excess dough that is above the edges of the mold. Cover tart dough with parchment paper or foil and freeze for 30 minutes.

4. Preheat oven to 375oF. On top of the foil or parchment paper, add baking weights (such as dry beans or rice). Bake for about 25 minutes — the dough is done when the foil or parchment is able to separate from the crust. Allow to cool.

5. For the custard: In a medium saucepan, whisk together pumpkin, cinnamon, sugar, honey, milk, cream. Whisk until mixture begin to bubble. In a separate bowl, whisk together the eggs. Slowly add the hot pumpkin to the eggs. Whisk until smooth, then pour into the prepared crust.

6. Place a casserole dish with one inch of water in your oven (this will act as your bain-marie). Place this dish on the bottom rack of your oven. Bake the tart on the middle rack at 325oF until custard is set, about 30 minutes.

7. For the whipped cream: With an electric mixer, whip together the cream and honey until stiff peaks form. Decorate your tart by piping the whipped cream on top. You can also sprinkle on cinnamon and chocolate powder.