Chocolate-Pumpkin Tart

Chocolate-Pumpkin Tart
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20 chocolate wafer cookies 2 tablespoons sugar 3 tablespoons butter, melted 4 ounces semisweet chocolate, melted
Filling: 1 1/2 cups canned pure pumpkin puree 1 large egg 1/2 cup heavy cream 1/4 cup packed dark brown sugar 1/4 cup pure maple syrup 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt
Preheat oven to 350F degrees. In food processor, pulse cookies and sugar until finely ground. Add butter. Pulse until crumbs are moistened. Using bottom of dry measuring cup, press crumbs into bottom only of 9-inch removable-bottom tart pan. Place tart pan on rimmed baking sheet and bake until set (12 minutes).
Pour chocolate onto warm crust and spread with spatula. Freeze until chocolate is firm (about 5 minutes). Brush sides of tart pan with butter and set aside.
In bowl, whisk together pumpkin, egg, cream, sugar, syrup, spice and salt. Pour filling into prepared crust. Bake on rimmed baking sheet until set (45 to 50 minutes). Cool 1 hour at room temperature, then refrigerate for at least 1 hour (and up to 1 day).
Unmold tart and transfer carefully to platter.
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Hey chicago prince... I'm trying to find a recipe for a smaller version - Tassies... I want to add pumpkin but not sure if the baking time is too long for the tassies. I have a Pecan Tassie recipe from Pampered Chef... this is a great recipe, but want pumpkin something. Thanks
basic tart dough 1/2 cup butter 1 3oz cream cheese 1 cup flour beat butter, cream cheese until smooth. Add flour; mix until a soft dough forms. Cover, chill at least 1 hour. shape dough into 1 inch balls. place ball of dough in mini muffin pan press out... Filling: 2 Tablespoons butter 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cup chopped pecans. 350 for 20-25 min...
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