Thanksgiving chocolate-pumpkin tart

Hi friends! Hope everyone had a wonderful holiday and that you're all basking in the glow of family, friends and tasty leftovers. My mom is here visiting from California, and we're having that morning-after-holiday coffee and getting ready for the day. Holiday shopping isn't on the agenda for us -- too much pressure! -- instead, we thought we'd take in a photography exhibit at the Brooklyn Museum, or maybe go to MOMA.

What about you -- are you a Black Friday shopper?

So anyway -- we have lots of leftovers, as I'm sure you all do... fortunately, we went to visit some neighbors last night and Mark was smart enough to think to bring them some dessert, so at least we're not facing an entire tart for the 3 of us to tackle! I combined 2 recipes and changed them both a bit to create this tart, which should satisfy pumpkin and chocolate lovers alike. Enjoy the weekend!

Pumpkin Tart with Dark Chocolate Crust
Serves 10 - 12

Crust:
1 9?oz. package chocolate wafer cookies
1/2 cup semisweet chocolate chips
3 Tbsp. sugar
1/2 tsp. instant espresso powder
1/4 tsp. salt
7 Tbsp. unsalted butter, melted

Filling:
1 15-oz. can pure pumpkin
3/4 cup heavy cream
1 large egg plus 2 large egg yolks, at room temperature
1/2 cup sugar
1/4 cup packed dark brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
Pinch of ground cloves
1/2 tsp. ground ginger

1. Preheat the oven to 375°F and line a baking sheet with foil. Make crust: In a food processor, blend chocolate wafers, chocolate chips, sugar, espresso powder and salt until finely ground. Add melted butter; process until all crumbs are moistened. Set aside 3/4 cup crumb mixture. Press remaining crumb mixture into a 9-inch tart pan with a removable bottom. Freeze crust.

2. Make filling: In a large bowl, combine the pumpkin, cream, egg, yolks, both sugars and spices; whisk well. Pour the filling into the chilled crust and spread evenly. Place the tart pan on the lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325°F, and continue baking until the filling is just set around the edges (the center may seem slightly uncooked), about 45 to 50 minutes.

3. Remove the tart pan to a wire rack to cool to room temperature, then wrap in plastic and chill until firm, at least 3 hours. Slice and serve.

NOTE: My tart cracked a bit -- I think I could have taken it our sooner, or you could bake it at 325ºF the whole time and maybe bake it a little longer, or you could just cover it up with a pretty swirl of whipped cream :)