Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart combines rich, chocolatey crust with a creamy, spiced pumpkin filling for a delightful dessert perfect for any season. It’s easy to make and sure to impress your family and guests.

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

Tips & Variations

• Use a tart pan with a removable bottom for easier slicing and serving.
• For extra depth, add a teaspoon of espresso powder to the crust mixture.
• Try substituting pumpkin pie spice with homemade cinnamon and nutmeg for a fresh flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the tart covered in the refrigerator for up to 3 days. Before serving, let it come to room temperature or warm slightly in a low oven for a few minutes. Leftover slices can also be frozen wrapped tightly for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin to control the spices and sweetness. Canned pumpkin pie filling contains added sugar and spices, which can alter the tart’s flavor and texture.

What if I don’t have pumpkin pie spice?

You can make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of ground cloves or allspice. This blend will give a similar warm, spiced flavor.

Simple Dark Chocolate Pumpkin Tart Recipe

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4.9 from 86 reviews

This Simple Dark Chocolate Pumpkin Tart features a rich, crumbly chocolate crust paired with a smooth, spiced pumpkin filling. It’s a perfect dessert for fall or any time you crave a deliciously indulgent pumpkin treat with a dark chocolate twist.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 2 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Prepare the Tart Pan and Preheat the Oven: Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray for easy release. Set aside the prepared pan while you make the crust.
2. Make the Chocolate Crust: In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, white sugar, and kosher salt. Make a well in the center and add the melted unsalted butter. Stir until a crumbly dough forms. Use your hands to evenly distribute the butter for a uniform crust consistency.
3. Form and Par-bake the Crust: Press the chocolate dough evenly into the bottom and up the sides of the tart pan. Place the pan on a baking sheet to catch drips and bake for 10 minutes at 425°F. The crust may bubble slightly. Remove from oven and cool for 10 minutes.
4. Prepare the Pumpkin Filling: In a clean bowl, whisk together pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and kosher salt until smooth and fully combined to create a rich, spiced filling.
5. Fill and Bake the Tart: Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce 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. Check early to avoid overbaking.
6. Cool and Serve the Pumpkin Chocolate Tart: Let the tart cool in the pan for at least 1 hour to allow the filling to fully set. Optionally, serve each slice with a dollop of whipped cream for added richness.

Notes

• Use a tart pan with a removable bottom for easy serving.
• Check the tart a few minutes before the minimum bake time to avoid overbaking.
• Letting the tart cool completely is essential for the filling to set properly.
• Whipped cream pairs wonderfully as a topping but is optional.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.

Keywords: dark chocolate pumpkin tart, pumpkin tart recipe, chocolate crust tart, pumpkin dessert, fall desserts, easy pumpkin tart