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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/dark-chocolate-pumpkin-tart-recipe/