Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart combines a rich cocoa crust with a creamy, spiced pumpkin filling for a decadent seasonal treat. Perfect for autumn gatherings or a cozy dessert, it’s surprisingly easy to make and sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt (divided)
• 1/2 cup unsalted butter, melted
• 1 can (15 oz) pure pumpkin
• 1 can (14 oz) sweetened condensed milk
• 1 large egg
• 1 tsp pumpkin pie spice

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 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 distribute the butter.
3. Step 3: Press the chocolate dough evenly along the bottom and sides of the tart pan. Place it on a baking sheet and bake for 10 minutes. Remove and let cool for 10 minutes.
4. Step 4: In a clean bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and remaining 1/4 teaspoon kosher salt until smooth.
5. Step 5: Pour the filling into the cooled crust. Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake for another 25-30 minutes until set and a toothpick comes out clean.
6. Step 6: Let the tart cool in the pan for at least 1 hour before serving. Serve with whipped cream if desired.

Tips & Variations

• If you prefer a sweeter crust, increase the sugar by 2 tablespoons.
• Use pumpkin pie spice blend or substitute with 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
• For a nutty twist, sprinkle chopped toasted pecans on top before serving.
• Ensure the crust is fully pressed to avoid any cracks during baking.

Storage

Store the tart covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds or enjoy chilled. For best flavor and texture, serve within two days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

Canned pumpkin pie filling contains added sugars and spices, which may alter the recipe’s balance. It’s best to use pure pumpkin for consistent results.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the filling helps set it and reduces sogginess. Pressing the dough firmly and letting the tart cool completely also helps maintain a crisp crust.

Simple Dark Chocolate Pumpkin Tart Recipe

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★★★★★

4.4 from 60 reviews

This Simple Dark Chocolate Pumpkin Tart combines a rich, fudgy chocolate crust with a smooth, spiced pumpkin filling for a decadent and festive dessert. Perfect for fall gatherings or any time you crave a warm and comforting treat, this tart delivers luscious chocolate flavor alongside the classic pumpkin spice blend in a beautifully baked tart.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 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. Preheat and Prepare Pan: 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.
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. Make a well in the center of the dry ingredients and pour in the melted unsalted butter. Stir until crumbly, then use your hands to evenly distribute the butter and form a dough.
3. Press Crust into Pan and Bake: Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 10 minutes until the crust bubbles slightly. Remove and let cool for 10 minutes.
4. Prepare Pumpkin Filling: In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and evenly combined.
5. Fill and Bake 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 bake for an additional 25-30 minutes until the filling is set and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the tart to cool in the pan for at least 1 hour to let the filling set completely. Serve slices with an optional dollop of whipped cream for an extra indulgent touch.

Notes

• Use a tart pan with a removable bottom for easier removal of the tart.
• The crust may bubble during the first bake, which is normal.
• Check the tart a few minutes before the end of baking to avoid overbaking and drying out the filling.
• For best flavor and texture, allow the tart to cool completely before slicing.
• Optional toppings like whipped cream complement the rich flavors nicely.

Keywords: dark chocolate pumpkin tart, chocolate crust tart, pumpkin spice dessert, fall dessert, easy pumpkin tart