Black-Bottom Pumpkin Tart Recipe | MyRecipes.com

Ingredients

  • pinch of salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/3 cup sugar
  • + 6 more ingredients
    • ¼ cup heavy cream
    • 1 15-oz. can 100 percent pumpkin puree
    • 8 tablespoons (1 stick) unsalted butter, melted and cooled
    • 2 tablespoons sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1 ½ cups crushed chocolate wafers (about 30)

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 ...

View full recipe at SpringPad

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