Simple Dark Chocolate Pumpkin Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
