Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart beautifully combines a rich chocolate crust with a creamy, spiced pumpkin filling. It’s a perfect dessert for autumn gatherings or anytime you crave a cozy, flavorful treat.

Ingredients

• For the chocolate crust:
• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted
• For the pumpkin filling:
• 1 can (15 oz) pure pumpkin
• 1 can (14 oz) sweetened condensed milk
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/4 tsp kosher salt

Instructions

1. Step 1: Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray. Set aside while preparing the crust.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, and 1/2 teaspoon salt. Make a well in the center and pour in melted butter. Stir until crumbly, then use your hands to evenly distribute the butter.
3. Step 3: Press the chocolate dough into the bottom and up the sides of the tart pan. Place the pan on a baking sheet and bake the crust for 10 minutes. Let cool for 10 minutes.
4. Step 4: In a clean bowl, whisk pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon salt until smooth.
5. Step 5: Pour the filling into the cooled crust. Bake at 425°F for 10 minutes, then lower temperature to 350°F and bake 25-30 minutes more, until set and a toothpick comes out clean.
6. Step 6: Cool the tart in the pan for at least 1 hour before serving. Optionally, top with whipped cream.

Tips & Variations

• Use dark cocoa powder for a deeper chocolate flavor in the crust.
• Try adding a teaspoon of vanilla extract to the filling for extra aroma.
• For a nutty twist, sprinkle toasted pecans on top before serving.
• If you don’t have a tart pan, use a regular pie dish but expect slightly different crust edges.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, warm slices gently in a microwave or oven until just warmed through. This helps maintain the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but you’ll need to roast and puree the pumpkin first, ensuring it’s smooth and well-drained to avoid excess moisture in the filling.

Can I make this tart gluten-free?

To make the crust gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Simple Dark Chocolate Pumpkin Tart Recipe

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★★★★★

4.6 from 681 reviews

This Simple Dark Chocolate Pumpkin Tart combines a rich, cocoa-infused crust with a creamy, spiced pumpkin filling. The tart offers the perfect balance of deep chocolate flavor and warm autumn spices, making it an ideal dessert 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

Chocolate Crust

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted

Pumpkin Filling

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

Instructions

1. Preheat and prepare tart 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 release after baking. Set the pan aside while you prepare the crust.
2. Make the chocolate crust dough: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt. Make a well in the center and pour in the melted unsalted butter. Stir until the mixture forms a crumbly dough, using your hands to evenly distribute the butter if necessary.
3. Press and bake crust: Press the chocolate 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 in the preheated oven for 10 minutes. The crust may bubble during baking. Remove and let cool for about 10 minutes.
4. Prepare pumpkin filling: In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.
5. Fill and bake tart: Pour the pumpkin filling into the cooled chocolate crust. Bake initially at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 25-30 minutes until the filling is set and a toothpick inserted in the center comes out clean.
6. Cool and serve: Allow the tart to cool in the pan for at least 1 hour so the filling can set completely. Serve each slice optionally with a dollop of whipped cream for extra richness.

Notes

• Use a tart pan with a removable bottom for easy slicing and serving.
• Press the crust dough firmly and evenly to prevent cracking during baking.
• Check the tart a few minutes before the end of baking to avoid overcooking the filling.
• For a dairy-free version, substitute butter and condensed milk with suitable vegan alternatives.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: dark chocolate pumpkin tart, pumpkin pie, chocolate crust, fall dessert, pumpkin spice dessert