Simple 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
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 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
