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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.

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

  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

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