Crafting the Crust: In a food processor, combine the flour, cocoa, sugar, salt, cinnamon, and clove. Pulse briefly to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse sand..

Incorporate the Wet Ingredients: Add the egg yolk, heavy cream, and brandy (if using) to the food processor. Pulse until the dough starts to come together.

Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill.

Pumpkin Filling Perfection: In a large bowl, whisk together the pumpkin puree and brown sugar until the sugar is fully dissolved. Add the eggs, spices, and creme fraiche, and whisk until the mixture is smooth and well combined.

Assembling and Baking: Preheat the oven to 350°F. Roll out the chilled dough to about ⅛-inch thickness and carefully press it into a 10-inch tart pan with a removable bottom. Trim any excess dough from the edges for a clean finish.

Prick the bottom of the crust lightly with a fork, then chill it in the refrigerator for 30 minutes. Pre-bake the crust in the oven for 15 minutes to set.

While the crust is still hot, sprinkle semi-sweet chocolate chips over the surface. Let them melt, then spread evenly with a spatula.

Pour the pumpkin filling into the baked crust, spreading it evenly. Bake for about 35 minutes, or until the center is set. Avoid over-baking, as cracks on the surface can indicate it’s been in the oven too long.

Transfer the tart to a cooling rack and let it cool for 2 to 3 hours to allow the filling to set completely.

The Final Touch: Chocolate Drizzle In a microwave-safe bowl, combine 3 oz of chocolate chips and 2 tablespoons of milk. Heat in 20-second intervals, stirring after each, until smooth. Transfer the melted chocolate to a ziplock bag, snip a small corner, and drizzle it over the tart in your desired pattern. Let the tart cool completely before slicing—then serve and celebrate!