Simple Dark Chocolate Pumpkin Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
