chocolate pumpkin tart featuring chocolate shortbread crust

1 cups all purpose flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 tsp salt
1/2 cup butter, cold

In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.

Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.

Pour crumb mixture into a 9 or 10-inch tart pan (or 4 individual tart pans). Press firmly up the sides and into an even layer on the bottom of the pan. Crust can be filled without pre-baking.

For a baked crust, bake at 350F for 15-20 minutes, until firm. Allow to cool before using.

Makes 1 9 or 10-inch tart.

From Baking Bites blog