FOOD
Dark Chocolate Pumpkin Tart
With a sweet and creamy pumpkin puree and chewy chocolate crust, this tart gives us all the fall feels.
FOOD
Dark Chocolate Pumpkin Tart
With a sweet and creamy pumpkin puree and chewy chocolate crust, this tart gives us all the fall feels.
Ingredients
- 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
Steps
- 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.