Black-Bottom Pumpkin Tart

Photo: Ben Fink; Styling: Stephana Bottom

Recipe Time

Prep: 20 Minutes
Bake: 55 Minutes
Chill: 2 Hours

Nutritional Information

Calories 305
Fat 19 g
Satfat 11 g
Protein 4 g
Carbohydrate 32 g
Fiber 3 g
Cholesterol 94 mg
Sodium 185 mg

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

Preparation

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.

Note:

November 2010