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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.

Ingredients

Scale

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

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