Zulka Is Great In Any Recipe

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Pumpkin Chocolate Tart


  • Chocolate tart shell
  • 1/4 Cup Zulka sugar
  • 1/4 Cup Zulka powdered sugar
  • 1/2 Cup butter, softened
  • 1 1/4 Cup flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 Tablespoon ice water
  • Pumpkin filling
  • 1-15 oz. can pumpkin puree
  • 3/4 Cup sweetened condensed milk
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice


from Luci’s Morsels


For the tart shell, blend sugars and butter together in large bowl. Sift flour, cocoa, and salt together. Add to batter. Turn speed to low. Slowly add yolk and ice water. Mix until dough comes together, pulling away from sides of the bowl. Turn dough onto surface. Shape into 8-inch disc. Wrap in plastic wrap. Refrigerate at least 30 minutes. Can be made up to two days ahead of time.


Preheat oven to 350 degrees. Remove dough from refrigerator. Roll into 12-inch circle. Place in tart pan. Press dough into tart pan with finger tips, making sides flush with pan. Poke crust with fork in 1/2-inch intervals (prevents bubbles). Bake 12 minutes. Set aside to cool.


Preheat oven to 350 degrees if turned off. Thoroughly mix pumpkin filling ingredients. Pour filling into cooled tart shell, smoothing top. Bake 30 minutes until filling is set. Let tart cool to room temperature. Chill for at least one hour before serving. Serve with homemade whipped cream.


Tart Shell Recipe adapted from Food.com and Pumpkin Filling recipe adapted from Foodnetwork.com.




Natural, Pure, Cane Sugar