Ingredients:
- LRN Chocolate Tart shells
- For the Pumpkin caramel cheesecake filling:
- ½ cup heavy cream
- 8 oz cream cheese
- ½ cup pumpkin puree
- 6 tablespoon powdered sugar
- 2 tablespoon brown sugar
- ½ teaspoon vanilla
- 1 teaspoon pumpkin pie spice*
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- For the Chocolate Ganache:
- 100 ml heavy cream
- For the White Chocolate Ganache:
- 50 ml heavy cream
- White gel food coloring optional
Preparation:
Time: 45-60 minutes
Yield: 8 to 12 small tarts
Make the pumpkin cheesecake filling
- Beat heavy cream to stiff peaks with hand beaters or in a stand mixer. Set aside.
- Beat cream cheese until there are no lumps at all with hand beaters or in a stand mixer. Add pumpkin puree, powdered sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon and salt. Beat together until thoroughly combined.
- Fold in the whipped cream with a rubber spatula. Place the mixture into a piping bag for easier filling, if desired.
Make the ganaches
- Combine the semisweet chocolate and heavy cream in a heatproof bowl. Set it over a bain-marie, a medium saucepan with an inch of water, over medium heat. Stir until there are no lumps of chocolate left. Remove from heat and let cool slightly. Place in a piping bag or squeeze bottle, if desired.
- Repeat for the white chocolate ganache, but add white gel food coloring, if desired, after heating. Place in a piping bag or squeeze bottle.
Assemble the tarts
- Fill the tart shells ¾ of the way up with the pumpkin cheesecake filling. Add drops of salted caramel and swirl into the filling with a toothpick.
- Pour or pipe chocolate ganache on top of the cheesecake filling up to the top of the tart shells.
- To make the spider web design, pipe a dot of white chocolate ganache in the center of the tart. 4. Pipe rings of white chocolate ganache around the outside of the center dot.
- Drag a toothpick from the center dot to the outer edges.
- Move the tarts to the refrigerator to cool the ganache completely before serving.
