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Black-Bottom Pumpkin Tart

Black-Bottom Pumpkin Tart
For 63 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 213 calories, 3g of protein, and 16g of fat. This recipe serves 8. If you have sugar, ground ginger, ground cinnamon, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

1
Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds.
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Cocoa PowderCocoa Powder
Wafer CookiesWafer Cookies
SugarSugar
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Food ProcessorFood Processor
2
Add butter and pulse until mixture just clumps together.
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ButterButter
3
Transfer to a 9-inch tart pan with a removable bottom and press firmly onto bottom and sides to form a crust.
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CrustCrust
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Tart FormTart Form
4
Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 7 to 10 minutes.
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Baking SheetBaking Sheet
OvenOven
5
Remove baking sheet to a wire rack; reduce oven temperature to 350F.
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Baking SheetBaking Sheet
Wire RackWire Rack
OvenOven
1
Combine all ingredients in a medium bowl; whisk until blended.
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BowlBowl
2
Place baking sheet with crust on oven rack and ladle just enough filling into crust to come up to the rim. (Do not overfill.)
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CrustCrust
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Baking SheetBaking Sheet
LadleLadle
OvenOven
3
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.
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KnifeKnife
DifficultyNormal
Ready In20 m.
Servings8
Health Score3
Dish TypesSide Dish
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