Dark Chocolate Pumpkin Tart

Decadent Dark Chocolate Pumpkin Tart

Get ready to elevate your fall dessert game with this rich and decadent Dark Chocolate Pumpkin Tart. It combines a silky pumpkin filling with a deep, dark chocolate crust that will satisfy all your autumn cravings. Whether you’re hosting a cozy gathering or simply want to indulge in the flavors of fall, this tart is the perfect treat.

Why You’ll Love This Recipe
This tart blends two favorite flavors: the warming spices of pumpkin and the luxurious depth of dark chocolate. The result is a dessert that’s both indulgent and comforting, making it an instant hit. The chocolate crust adds a nice texture, and the creamy pumpkin filling is perfectly spiced, creating a harmonious balance of flavors.

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/2 cup dark cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:

• 1 (15-ounce) can pure pumpkin
• 1 (14-ounce) can sweetened condensed milk
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt

Directions

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.
2. Prepare the crust:
   • In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, granulated sugar, and kosher salt.
   • Make a well in the center of the dry ingredients and pour in the melted butter. Stir until the mixture forms a crumbly dough.
   • Press the dough evenly into the bottom and up the sides of the prepared tart pan, ensuring it’s firmly packed.
3. Pre-bake the crust:
   • Place the tart pan on a baking sheet to make it easier to handle. Bake the crust for 10 minutes.
   • The crust may bubble slightly during baking. Remove from the oven and let it cool for 10 minutes while you prepare the filling.
4. Make the filling:
   • In a separate mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and kosher salt until smooth and well combined.
5. Fill and bake:
   • Pour the pumpkin filling into the pre-baked crust, spreading it evenly.
   • Bake the tart at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Cool and serve:
   • Allow the tart to cool for at least 1 hour before serving to let the flavors meld and the filling fully set.
   • If desired, serve with a dollop of whipped cream for an extra touch of indulgence.

Baking Tips

• For a richer flavor, use high-quality dark cocoa powder for the crust.
• Be sure to let the tart cool fully to allow the filling to set and enhance its texture.
• Customize the spice level by adjusting the pumpkin pie spice to suit your taste preferences.

Serving Suggestions

This tart makes for an elegant dessert on its own, but you can take it up a notch with a drizzle of caramel sauce or a sprinkling of dark chocolate shavings. A side of whipped cream or even vanilla ice cream adds an extra layer of creaminess that complements the rich filling.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 380 kcal per serving
Servings: 8

This Dark Chocolate Pumpkin Tart is a show-stopping dessert that’s sure to impress at any fall gathering. Enjoy!

Dark Chocolate Pumpkin Tart

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 8 1x

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Description

This Chocolate Pumpkin Tart is a delightful twist on the classic pumpkin pie, combining a rich chocolate crust with a smooth and creamy pumpkin filling. The deep flavors of dark cocoa and pumpkin spice come together beautifully, making this tart a perfect dessert for the fall season.

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Ingredients

Scale 1x2x3x

Crust:
1 cup all-purpose flour
1/2 cup dark cocoa powder
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
Filling:
1 (15-ounce) can pure pumpkin
1 (14-ounce) can sweetened condensed milk
1 large egg
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt

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Instructions

Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set it aside.
In a large mixing bowl, whisk together the flour, dark cocoa powder, sugar, and salt. Make a well in the center and pour in the melted butter. Stir until the mixture forms a crumbly dough.
Press the dough into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet and bake the crust for 10 minutes. The crust may bubble slightly as it bakes. Remove from the oven and let it cool for 10 minutes while you prepare the filling.
In a separate mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth and well combined.
Pour the pumpkin filling into the pre-baked crust.
Bake the tart at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Allow the tart to cool for at least 1 hour before serving. If desired, serve with a dollop of whipped cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 380