Simple Dark Chocolate Pumpkin Tart Recipe
Introduction
This Simple Dark Chocolate Pumpkin Tart combines rich, chocolatey crust with a smooth, spiced pumpkin filling for a delightful seasonal dessert. Perfect for autumn gatherings or whenever you crave a blend of chocolate and pumpkin flavors.
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
- Step 1: Preheat your oven to 425°F (220°C). Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set it aside.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt. Make a well in the center and pour in the melted butter. Stir until a crumbly dough forms, using your hands if needed to evenly distribute the butter.
- Step 3: Press the chocolate 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. The crust may bubble slightly. Remove and let cool for about 10 minutes.
- 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 and combined.
- Step 5: Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 25–30 minutes until the filling is set and a toothpick inserted in the center comes out clean.
- Step 6: Allow the tart to cool in the pan for at least 1 hour before serving to let the filling set completely. Serve with whipped cream if desired.
Tips & Variations
- Use high-quality dark cocoa powder for the richest chocolate flavor in the crust.
- For a nutty twist, sprinkle chopped toasted pecans or walnuts on the filling before baking.
- Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger if you prefer a homemade blend.
- To make the crust gluten-free, try using a gluten-free all-purpose flour blend.
Storage
Store the tart covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or enjoy chilled. The flavors develop even more after a day, making this an excellent make-ahead dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree. Roast and puree fresh pumpkin flesh until smooth and use the same quantity (about 1 3/4 cups) to replace the canned pumpkin.
How do I prevent the crust from getting soggy?
Par-baking the crust before adding the filling helps keep it crisp. Also, allowing the tart to cool completely before storing reduces moisture buildup, preserving the crust’s texture.
PrintSimple Dark Chocolate Pumpkin Tart Recipe
This Simple Dark Chocolate Pumpkin Tart features a rich, crumbly chocolate crust paired with a creamy, spiced pumpkin filling. It’s an easy-to-make dessert perfect for autumn gatherings, blending deep cocoa flavors with traditional pumpkin pie spice in one elegant tart.
- Prep Time: 20 minutes
- Cook Time: 40-42 minutes
- Total Time: 1 hour 2 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- 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. Make a well in the center of the dry ingredients and pour in the melted unsalted butter. Stir until the mixture forms a crumbly dough. Use your hands to mix thoroughly, ensuring the butter is evenly distributed.
- 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 to catch drips and bake in the preheated oven for 10 minutes. The crust may bubble slightly during baking. Remove from the oven and let cool for about 10 minutes.
- Prepare the Pumpkin Filling: In a clean bowl, whisk together pure pumpkin, sweetened condensed milk, large 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, then reduce oven temperature to 350°F and continue baking for an additional 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean. Check a bit before the minimum time to avoid overbaking.
- Cool and Serve: 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 an extra touch of indulgence.
Notes
- Press the dough firmly and evenly to ensure a uniform crust thickness.
- Use a removable-bottom tart pan for easier slicing and serving.
- Check the tart a few minutes before the baking time is complete to prevent overbaking and drying out the filling.
- Allow the tart to cool completely before slicing to maintain structure.
- Serve with whipped cream or a dusting of powdered sugar if desired.
Keywords: chocolate pumpkin tart, pumpkin dessert, chocolate crust tart, fall dessert, easy pumpkin tart, chocolate pumpkin pie
