Black-Bottom Pumpkin Tart

Ingredients

• 1.5 cups chocolate wafers crushed ( 30)
• 2 large eggs lightly beaten
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 cup heavy cream 
• 0.3 teaspoon nutmeg 
• 15 oz percent pumpkin puree canned
• 1 pinch salt 
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 8 tablespoons butter unsalted cooled melted (1 stick)
• 2 tablespoons cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• ladle
• oven
• knife
• whisk
• wire rack
• tart form

Directions

1. Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds.
2. Add butter and pulse until mixture just clumps together.
3. Transfer to a 9-inch tart pan with a removable bottom and press firmly onto bottom and sides to form a crust.
4. Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 7 to 10 minutes.
5. Remove baking sheet to a wire rack; reduce oven temperature to 350F.
6. Combine all ingredients in a medium bowl; whisk until blended.
7. Place baking sheet with crust on oven rack and ladle just enough filling into crust to come up to the rim. (Do not overfill.)
8. 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.