Black-Bottom Pumpkin Tart Recipe

Name: Black-Bottom Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST:; 1 1/2 cups crushed chocolate wafers (about 30); 2 tablespoons unsweetened cocoa powder; 2 tablespoons sugar; 8 tablespoons (1 stick) unsalted butter, melted and cooled; FILLING:; 1 15-oz. can 100 percent pumpkin puree; 1/4 cup heavy cream; 1/3 cup sugar; 2 large eggs, lightly beaten; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; pinch of salt

Servings: persons

CRUST:
1 1/2 cups crushed chocolate wafers (about 30)
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
FILLING:
1 15-oz. can 100 percent pumpkin puree
1/4 cup heavy cream
1/3 cup sugar
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of salt

1
Preheat oven to 375u00b0F; line a baking sheet with foil. Make crust: Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds. Add butter and pulse until mixture just clumps together. Transfer to a 9-inch tart pan with a removable bottom and press firmly onto bottom and sides to form a crust. Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 7 to 10 minutes. Remove baking sheet to a wire rack; reduce oven temperature to 350u00b0F.
2
Make filling: Combine all ingredients in a medium bowl; whisk until blended. Place baking sheet with crust on oven rack and ladle just enough filling into crust to come up to the rim. (Do not overfill.) Bake until a knife inserted into center of tart comes out clean, about 45 minutes. Cool slightly, then chill for at least 2 hours before serving.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CRUST:, 1 1/2 cups crushed chocolate wafers (about 30), 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, and more.

Yes, Black-Bottom Pumpkin Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Bottom Pumpkin Tart

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