Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart is a delightful blend of rich chocolate and creamy spiced pumpkin filling. Perfect for autumn or any time you crave a cozy dessert, it’s easy to make and sure to impress your 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 a removable bottom with non-stick cooking spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and 1/2 tsp kosher salt. Make a well in the center and pour in the melted butter. Stir until crumbly, then knead lightly with your hands to combine evenly.
3. Step 3: Press the 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. Remove and let cool for about 10 minutes.
4. Step 4: In a clean bowl, whisk together the 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 the temperature to 350°F and bake for an additional 25-30 minutes until the filling is 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. Serve with whipped cream if desired.

Tips & Variations

• To enhance the chocolate flavor, add a teaspoon of instant espresso powder to the crust mixture.
• Substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if you prefer.
• For a crunchier crust, sprinkle chopped nuts or chocolate chips on the crust before par-baking.

Storage

Store the tart covered in the refrigerator for up to 4 days. Reheat slices briefly in the microwave to soften the filling, or enjoy chilled. For longer storage, freeze the tart wrapped tightly for up to 1 month and thaw overnight in the fridge before serving.

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 already contains spices and sugar, which can alter the tart’s flavor and texture.

How do I prevent the crust from becoming soggy?

Par-baking the crust for 10 minutes before adding the filling helps set it and prevents sogginess. Make sure to press the crust firmly and evenly to create a solid barrier.

Simple Dark Chocolate Pumpkin Tart Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

This Simple Dark Chocolate Pumpkin Tart features a rich and crumbly chocolate crust paired with a smooth, spiced pumpkin filling. It’s a decadent yet approachable dessert perfect for fall or any time you’re craving a chocolate-pumpkin combination. With straightforward ingredients and easy baking steps, it’s ideal for home bakers looking to make an impressive seasonal treat.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 2 minutes
• Yield: 8 slices 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. Prepare the Tart Pan and Preheat the Oven: Preheat your oven to 425°F. Lightly spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray to ensure easy tart release. Set aside.
2. Make the Chocolate Crust: In a large bowl, whisk together the flour, dark cocoa powder, sugar, and 1/2 teaspoon kosher salt. Create a well in the center, pour in the melted butter, and mix until crumbly. Use your hands to evenly incorporate the butter into the dry ingredients, forming a consistent dough.
3. Form and Par-bake the Crust: Press the chocolate dough evenly across the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet to catch drips and bake for 10 minutes. The crust may bubble slightly. Remove and cool for 10 minutes.
4. Prepare the Pumpkin Filling: In a clean bowl, whisk together the pure pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined, creating 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 to set, then lower the oven temperature to 350°F and bake for an additional 25-30 minutes until the filling is firm and a toothpick inserted in the center comes out clean. Check early to avoid overbaking.
6. Cool and Serve: Allow the tart to cool in the pan for at least 1 hour to let the filling set completely. Optionally, serve each slice with a dollop of whipped cream for an extra indulgent touch.

Notes

• Using a tart pan with a removable bottom makes serving easier and cleaner.
• Par-baking the crust prevents it from becoming soggy once the filling is added.
• Adjust the pumpkin pie spice to taste for a milder or stronger spice flavor.
• Cool the tart thoroughly before slicing to ensure clean cuts and proper filling texture.
• Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

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