With a sweet and creamy pumpkin puree and chewy chocolate crust, this tart gives us all the fall feels.
1 (9-ounce) package chocolate wafer cookies
1/2 cup unsalted butter, melted
1 cup pumpkin puree
3/4 cup evaporated milk
2 eggs, room temperature
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
Pinch of freshly grated nutmeg
Pinch of fine sea salt
1 cup heavy cream
2 tablespoons powdered sugar
Black salt, for garnish
Preheat oven to 325 degrees.
In a food processor, pulse the wafers into a fine meal. Pour into a medium-sized bowl, and add the melted butter. Mix to combine until resembles wet sand.
Place a 9-inch tart pan with removable bottom onto a baking sheet for easy handling. Evenly press the wafer mixture into the pan, making sure it comes up on the sides. Bake for 5 minutes.
In a medium-sized bowl, combine the pumpkin puree, evaporated milk, eggs, brown and granulated sugars, cornstarch, cinnamon, ginger, cloves, allspice, nutmeg and salt. Whisk to combine, making sure no lumps are left.
Pour into the pie shell, and bake for 45 minutes or until set in the middle. Let cool fully in the fridge.
Before serving, whip the cream and powdered sugar together until stiff peaks form. Pile high on the cooled pumpkin tart, and lightly sprinkle with the black salt. Serve.
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