Chocolate Tart with a Bourbon Glaze and Pumpkin Whipped Cream

Ingredients

• 1 tablespoon espresso grounds (or espresso if you don't want the bourbon flavor)
• 0.5 cup powdered sugar 
• 3 large egg yolk 
• 3 tablespoons granulated sugar 
• 1 cup half and half 
• 1 pinch salt 
• 8 ounces bittersweet chocolate finely chopped
• 1 tablespoon butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• mixing bowl
• plastic wrap
• aluminum foil
• tart form

Directions

1. You can find this and many more recipes at http://sallycooks.comhttp://sallycooks.com/2013/11/22/chocolate-tart-with-a-bourbon-glaze-and-pumpkin-whipped-cream/What to do:make the crust:pulse the flour, confectioners’ sugar and salt in a food processor until combinedadd the butter and pulse until it is in pea-size piecesdrizzle in 2 tablespoons cold water and pulse until the dough just comes togetherturn out onto a piece of parchment pepper; form the dough into a diskwrap tightly and refrigerate until firm, at least 1 hour or overnightroll out the dough into a 12-inch round on a lightly floured surface, I used another piece of parchment on topease into a 9-inch tart pan if you have one or a pie dishchill at least 30 minutespreheat the oven to 350 degreesline the crust with foil and fill with pie weights or dried beansbake until golden around the edge, about 20 minutesremove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutestransfer to a rack and let cool completelymake the filling:put the chocolate in a medium bowl; set asidebring the milk to a simmer in a small saucepan over medium heat (you don’t want it to boil)whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowlgradually whisk the hot milk into the egg mixture, then pour the mixture into the saucepanreduce the heat to medium low and cook, stirring, until thick, about 1 minutepour over the chocolate and let sit, undisturbed, 5 minutesadd the butter and whisk until smoothpour the filling into the prepared crust and smooth into an even layercover loosely with plastic wrap and refrigerate until set, about 2 hoursmake the glaze:whisk the confectioners’ sugar, butter and rum in a small bowldrizzle over the tart
2. Pumpkin Whipped Cream
3. What to buy:1 cup heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon vanilla extract1 teaspoon cinnamon3 tablespoons pumpkin puree
4. What to do:chill mixing bowl and beater in the freezer for 10 minutesbeat cream with sugar until soft peaks formadd vanilla, spices and pumpkin pureebeat to stiff peaks, about 1 to 2 minutes longer and spoon on top of tart, sprinkle with cocoa powder or cinnamon