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Black-Bottom Pumpkin Tart

Photo: Ben Fink; Styling: Stephana Bottom
Prep time 20 mins
Bake time 55 mins
Chill time 2 hrs
Yield Serves 8

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

Nutrition Information

  • calories 305
  • fat 19 g
  • satfat 11 g
  • protein 4 g
  • carbohydrate 32 g
  • fiber 3 g
  • cholesterol 94 mg
  • sodium 185 mg

How to Make It

  1. Preheat oven to 375°F; 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 350°F.

  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.