Dark Chocolate Pumpkin Tart Recipe

Introduction

This Dark Chocolate Pumpkin Tart combines the rich depth of cocoa with the warm spices of pumpkin, creating a dessert that’s perfect for fall or any cozy occasion. Its crisp chocolate crust and creamy pumpkin filling offer a delightful contrast in every bite.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup dark cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 (15 ounce) can pure pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and 1/2 teaspoon kosher salt. Make a well in the center and add the melted butter. Stir until the mixture forms a crumbly dough.
3. Step 3: Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet and bake the crust for 10 minutes. The crust will bubble slightly as it bakes. Remove and let cool for 10 minutes.
4. Step 4: In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth.
5. Step 5: Pour the pumpkin filling into the cooled crust. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Step 6: Allow the tart to cool for at least 1 hour before serving. Optionally, serve with a dollop of whipped cream for extra richness.

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor instead of canned.
• Add a teaspoon of espresso powder to the crust mixture to enhance the chocolate flavor.
• For a nutty twist, sprinkle chopped toasted pecans on top before baking the final stage.
• If you don’t have pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.

Storage

Store the tart tightly covered in the refrigerator for up to 3 days. To serve, bring to room temperature or gently warm slices in the microwave for about 20 seconds. Avoid freezing, as the texture may become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a traditional pastry crust or a graham cracker crust can be used, but keep in mind it will change the flavor profile. The cocoa crust complements the pumpkin best.

Is it necessary to bake at two different temperatures?

Yes, the initial high heat helps set the crust and filling quickly, while the lower temperature ensures the filling cooks through evenly without cracking.

Dark Chocolate Pumpkin Tart Recipe

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4.8 from 137 reviews

This Dark Chocolate Pumpkin Tart combines a rich, cocoa-infused crust with a creamy, spiced pumpkin filling for a decadent yet comforting dessert perfect for fall gatherings or holiday celebrations.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust:

• 1 cup all-purpose flour
• 1/2 cup dark cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted

Filling:

• 1 (15 ounce) can pure pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray to ensure easy removal and set aside.
2. Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, granulated sugar, and kosher salt. Create a well in the center and pour in the melted unsalted butter. Stir everything together until a crumbly dough forms.
3. Form and Bake Crust: Press the crumbly dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet to catch any drips and bake the crust for 10 minutes at 425°F. You’ll notice the crust bubbles slightly during baking. Once done, remove from the oven and let it cool for 10 minutes while preparing the filling.
4. Prepare the Filling: In a separate mixing bowl, whisk together the canned pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and kosher salt until the mixture is smooth and fully combined.
5. Fill and Bake Tart: Pour the pumpkin filling evenly into the pre-baked crust. Return the tart to the oven and bake for 10 minutes at 425°F. Then reduce the oven temperature to 350°F and continue baking for an additional 25–30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the tart to cool for at least 1 hour before serving to let the filling fully set. For an extra touch, top with a dollop of whipped cream if desired.

Notes

• Ensure the tart pan has a removable bottom for easy serving.
• Do not overbake the filling to keep it creamy and not dry.
• Use fresh pumpkin pie spice or make your own for the best flavor.
• This tart pairs beautifully with whipped cream or vanilla ice cream.
• Letting the tart cool completely helps the filling to firm up for neat slicing.

Keywords: dark chocolate pumpkin tart, pumpkin dessert, fall desserts, chocolate tart, pumpkin pie alternative