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