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Dark Chocolate Pumpkin Tart Recipe

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★★★★★

4.5 from 53 reviews

This Simple Dark Chocolate Pumpkin Tart is a perfect fall dessert that combines rich dark chocolate with creamy pumpkin filling. Featuring a sturdy chocolate crust that holds up beautifully and a spiced pumpkin filling that’s smooth and flavorful, this tart is ideal for Thanksgiving or any autumn gathering. Easy to prepare with pantry staples, it bakes quickly and tastes even better when made ahead, offering an impressive yet stress-free dessert option.

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 puree
  • 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 to ensure easy release after baking. Set the pan aside while you prepare the crust.
  2. Make the Chocolate Crust: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and kosher salt. Make a well in the center and pour in melted unsalted butter. Stir until the mixture forms a crumbly dough, using your hands to evenly distribute the butter.
  3. Form and Par-bake the 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 and bake for 10 minutes. The crust may bubble slightly. Remove and let cool about 10 minutes while preparing the filling.
  4. Prepare the Pumpkin Filling: In a clean bowl, whisk together pure pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, and kosher salt until smooth and fully combined, forming the spiced pumpkin 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 the oven temperature to 350°F and bake for another 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 to let the filling set completely. Serve with a dollop of whipped cream, vanilla or cinnamon ice cream, or drizzle with caramel sauce if desired.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Do not overmix the filling after adding the egg to avoid air bubbles and cracks.
  • Pre-bake the crust thoroughly to prevent sogginess.
  • Allow the tart to cool completely before refrigerating or slicing.
  • Store in the refrigerator up to 5 days or freeze up to 3 months.
  • Use a sharp knife dipped in warm water for clean slices.
  • Substitute cocoa powder or flour with gluten-free alternatives if needed.

Keywords: pumpkin tart, dark chocolate tart, fall dessert, pumpkin dessert, holiday dessert, Thanksgiving tart

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