Pumpkin Mocha Tart

preheat oven to 350°

Line a sheet pan with parchment paper

place tart pan on sheet pan

Crust:

put cookies in reseal able plastic bag

crush cookies finely with meat mallet

put crumbs in med mixing bowl

sprinkle espresso & cocoa powder over crumbs

add butter till crumbs hold together when squeezed (don’t let butter ooze)

*press crumbs into 11” removable bottom tart pan (onto bottom & partly up side)

Filling:

place all filling ingredients in large bowl

whisk together till very smooth

pour filling carefully into tart pan

bake til filling is set, ~40-45 min

remove from oven & set on wire rack

let cool ~1 hr

Topping:

dip spoon in chocolate & drizzle over tart to form decorative stripes

refrigerate tart till set, at least 1 hr up to 1 day