Chocolate Pumpkin Tarts

• FOR THE PIE:
• 2 whole Refrigerated Pie Crusts
• 2 cups Heavy Cream
• 1/4 cups Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Pumpkin Puree
• 1/4 teaspoons Pumpkin Pie Spice, Plus More For Garnish
• 1 whole Serving Of My Chocolate Ganache Recipe
• FOR THE GANACHE:
• 12 ounces, weight Semi-sweet Chocolate
• 3 Tablespoons Butter
• 3 Tablespoons Light Corn Syrup
• 1 cup Heavy Cream

1. Make the chocolate ganache the day ahead.
2. To make the ganache: Finely chop the chocolate and put it in a heat proof bowl. Add the butter and corn syrup to the bowl.
3. Heat cream in a saucepan, while stirring constantly, until you reach a gentle boil.
4. Pour hot cream into the chocolate bowl and let sit for 5 minutes. Whisk all the ingredients together until smooth.
5. Place plastic wrap over the bowl so it's touching the surface of the chocolate. Leave at room temperature for at least 6 hours or over night.
6. When you are ready to prepare the pie...
7. Preheat oven to 450F.
8. Bring the pie crusts up to room temperature. Roll them out and cut 5 1/2 inch rounds out of the dough. Press dough into similar sized tart tins and trim off excess. Prick the bottom of the pie crust with a fork.
9. Put tins on a baking sheet and bake for 10 minutes. Let the crust cool and spread the ganache into the shell. Remove the ganache filled shell from the pan.
10. In a bowl, whip the cream to soft peaks. Add the sugar and vanilla and beat in. Add the pumpkin puree and spice and whip to stiff peaks.
11. Using a piping bag or a Ziplock bag with a corner cut off, swirl the pumpkin cream over the top of the ganache filled shell. Serve!

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Taken from tastykitchen.com/recipes/desserts/chocolate-pumpkin-tarts/ (may not work)