Youtor
Pumpkin Tart Chocolate Graham Cracker Crust
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PRINT the recipe: https://bit.ly/38tNBNB • SUBSCRIBE for more great videos! http://bit.ly/WyseGuide • Like my page on Facebook: http://bit.ly/WyseGuideFB • Visit my website: http://bit.ly/Wyse_Guide • Check me out on Instagram: http://bit.ly/WyseGuideIG • Other delicious Thanksgiving recipes: • A Classic Thanksgiving Turkey: http://bit.ly/1CcOd74 • How to Make Gravy: http://bit.ly/1thzkaf • How to Carve a Turkey: http://bit.ly/1xCiwvZ • Easy Crock-Pot Stuffing: http://bit.ly/15rRxg4 • Quick Simple Cranberry Sauce: http://bit.ly/15rRjpn • Simple Pecan Pie: http://bit.ly/15rREbo • ------------------------------ • CRUST • 2/3 cup crushed chocolate graham crackers (approximately 12 whole crackers) • 3 tablespoons brown sugar • 7 tablespoons melted butter • Crush graham crackers using a food processor (or by hand with a rolling pin) until achieving finely ground crumbs. Add brown sugar and melted butter to the food processor and pulse until incorporated. The mixture should be the consistency of wet sand. • Evenly spread crumbs in a 10-inch tart pan with a removable bottom. Take your time to ensure the mixture is evenly spread. To help, use the bottom of a measuring cup. Press crumbs into the corners, up the side and all over the bottom. • Place in a preheated 325-degree oven for 10 minutes. Remove from the oven and let cool. • • FILLING • 1/2 cup ricotta cheese • 6 ounces cream cheese, room temperature • 1-15 ounce can pumpkin purée • 2 eggs • 1 teaspoon cinnamon • 1/2 teaspoon ground ginger • 1/4 teaspoon freshly grated nutmeg • 1/4 teaspoon ground cloves • 1/2 cup sugar • 1/2 teaspoon salt • 1 teaspoon vanilla extract • In a food processor, combine ricotta and cream cheese and process until smooth. Add eggs, spices, sugar, salt, and extract. Process until completely combined, scraping sides of the bowl if needed. • Pour into the cooled tart shell and smooth top using an offset spatula. Bake in a preheated 375-degree oven for 40-50 minutes. The tart will just set and slight cracks may form around the perimeter. • Cool on counter for one hour and then place in refrigerator until chilled, about 2-3 hours. To serve at room temperature, let stand one hour outside of the refrigerator. Serve with freshly whipped cream or on its own.
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