why make this recipe
The Simple Dark Chocolate Pumpkin Tart combines two delightful flavors: rich dark chocolate and creamy pumpkin. This dessert is perfect for fall gatherings, holiday celebrations, or anytime you crave something sweet and delicious. It’s also simple to make, making it great for both experienced bakers and beginners. This tart not only looks impressive but also tastes heavenly, offering a unique twist on traditional pumpkin desserts.
how to make Simple Dark Chocolate Pumpkin Tart
Ingredients :
- 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
- 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
Directions :
- 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.
- 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 everything together until the mixture forms a crumbly dough. I like to use my hands for the final mix to make sure the butter is evenly distributed.
- 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 any drips and bake the crust in the preheated oven for 10 minutes. The crust may bubble slightly during baking. Remove the crust from the oven and let it cool for about 10 minutes while you prepare the 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 fully combined. This mixture will become the rich, spiced filling for your 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 continue baking for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean. I always check a few minutes before the minimum baking time to avoid overbaking.
- Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. For an extra touch, you can serve each slice with a dollop of whipped cream, if you like.
how to serve Simple Dark Chocolate Pumpkin Tart
Serve your Simple Dark Chocolate Pumpkin Tart chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors beautifully. You can also sprinkle some cocoa powder or cinnamon on top for an extra touch.
how to store Simple Dark Chocolate Pumpkin Tart
To store the tart, cover it with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for about 3-4 days. You can also freeze the tart for up to 2 months. Thaw it in the refrigerator before serving.
tips to make Simple Dark Chocolate Pumpkin Tart
- Ensure your butter is fully melted but not too hot to avoid cooking the egg in the filling.
- Use fresh pumpkin puree if you prefer, though canned pumpkin works perfectly.
- Don’t skip cooling the crust before adding the filling; this helps maintain the texture.
- Experiment with different spices, like nutmeg or cloves, for a twist on the pumpkin flavor.
variation
You can make this tart gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, you could swap the sweetened condensed milk for a non-dairy alternative if you want a dairy-free version.
FAQs
Can I use chocolate graham cracker crust instead of chocolate dough?
Yes, a chocolate graham cracker crust would work well and save you some time!
How can I tell if the tart is done?
The filling should be set, and a toothpick inserted in the center should come out clean when it’s ready.
Can I make this in advance?
Absolutely! This tart can be made a day ahead and stored in the refrigerator until you’re ready to serve.
Simple Dark Chocolate Pumpkin Tart
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful combination of rich dark chocolate and creamy pumpkin, perfect for fall and holiday celebrations.
Ingredients
- 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
- 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 your oven to 425°F. Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray.
- Whisk together the flour, cocoa powder, white sugar, and salt in a large mixing bowl.
- Make a well in the center and pour in the melted butter, stirring until a crumbly dough forms.
- Press the dough into the tart pan evenly, then bake for 10 minutes.
- Let the crust cool for 10 minutes while you prepare the filling.
- Whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin filling into the cooled crust and bake at 425°F for 10 minutes.
- Reduce the temperature to 350°F and bake for an additional 25-30 minutes until the filling is set.
- Cool the tart in the pan for at least 1 hour before serving.
Notes
Serve with whipped cream or vanilla ice cream. Can be stored in the refrigerator for 3-4 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
