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.
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 350F.
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.