Chocolate Pumpkin Tarts

Make the chocolate ganache the day ahead.

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.

Heat cream in a saucepan, while stirring constantly, until you reach a gentle boil.

Pour hot cream into the chocolate bowl and let sit for 5 minutes. Whisk all the ingredients together until smooth.

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.

When you are ready to prepare the pie…

Preheat oven to 450F.

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.

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.

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.

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!