Pumpkin-dark chocolate tart

If you manage to save room for dessert after the glorious Thanksgiving meal, here's one that will satisfy the desire for pumpkin pie and the craving for chocolate. Plus, it looks beautiful! Serve it with freshly whipped cream.

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 puree (not pumpkin pie filling)
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 
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of ground cloves

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 (transfer to a ziplock bag and freeze for another use). 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.