Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart combines rich cocoa flavors with a spiced pumpkin filling for a delicious twist on classic autumn desserts. It’s easy to prepare and perfect for cozy gatherings or a special treat any time of year.

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 mixing bowl, whisk together the flour, cocoa powder, sugar, and 1/2 teaspoon kosher salt. Make a well in the center and pour in the melted butter. Stir until crumbly, then use your hands to evenly incorporate the butter.
3. Step 3: Press the chocolate dough evenly along the bottom and 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 the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth.
5. Step 5: Pour the pumpkin filling into the cooled crust. Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake 25–30 more minutes until set. Check early to avoid overbaking.
6. Step 6: Cool the tart in the pan for at least 1 hour before serving. Optionally, serve with whipped cream for extra indulgence.

Tips & Variations

• Use a tart pan with a removable bottom for easy release and cleaner slices.
• For extra depth, add a teaspoon of espresso powder to the crust mixture.
• Substitute canned pumpkin with homemade pumpkin puree for a fresher flavor.
• Top the tart with toasted pecans or a drizzle of caramel sauce for added texture and sweetness.

Storage

Store the tart covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature or warm gently in a low oven. Leftovers can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, the tart can be baked a day in advance and stored in the refrigerator. Just bring it to room temperature before serving for the best texture.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.

Simple Dark Chocolate Pumpkin Tart Recipe

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4.4 from 73 reviews

This Simple Dark Chocolate Pumpkin Tart combines a rich, crumbly chocolate crust with a smooth, spiced pumpkin filling, offering a decadent yet straightforward dessert perfect for fall or any special occasion.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 2 minutes
• Yield: 4 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 after baking. Set aside.
2. Make the Chocolate Crust: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt. Create a well in the center and pour in the melted unsalted butter. Stir until a crumbly dough forms, then use your hands to ensure the butter is evenly incorporated.
3. Form and Par-bake the Crust: Press the chocolate dough evenly into the bottom and sides of the prepared tart pan. Place the pan on a baking sheet to catch drips and bake in the preheated oven for 10 minutes. The crust may bubble slightly. Remove and let 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 thoroughly combined.
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 an additional 25-30 minutes, or until the filling is set and a toothpick inserted comes out clean. Check for doneness a few minutes before minimum time to avoid overbaking.
6. Cool and Serve the Pumpkin Chocolate Tart: Allow the tart to cool in the pan for at least 1 hour to fully set the filling. Serve slices with an optional dollop of whipped cream for an extra special touch.

Notes

• Use a tart pan with a removable bottom for easiest removal and serving.
• Ensure the crust is cooled before adding the filling to prevent sogginess.
• Check the tart a few minutes before the end of bake time to avoid overcooking the filling.
• For a dairy-free version, substitute the butter and sweetened condensed milk with appropriate alternatives.
• Storing leftover tart covered in the refrigerator keeps it fresh for up to 3 days.

Keywords: Chocolate tart, pumpkin tart, fall dessert, chocolate crust, pumpkin filling, easy tart recipe, holiday dessert