Simple Dark Chocolate Pumpkin Tart
introduction
This Simple Dark Chocolate Pumpkin Tart combines the rich flavors of dark chocolate with the warm spices of pumpkin pie. It’s a delicious dessert that is perfect for fall gatherings, holiday celebrations, or anytime you crave something sweet and comforting.
why make this recipe
Making a dark chocolate pumpkin tart is a great way to impress your family and friends with a unique dessert. The smooth pumpkin filling contrasts beautifully with the rich chocolate crust, creating a delightful balance of flavors. This tart is not only delicious but also simple to prepare, making it an excellent choice for both novice and experienced bakers.
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 this tart chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs nicely with each slice, enhancing the flavors even more.
how to store Simple Dark Chocolate Pumpkin Tart
Store any leftovers in an airtight container in the refrigerator. The tart will keep well for about 3 to 5 days, so you can enjoy it again later.
tips to make Simple Dark Chocolate Pumpkin Tart
- Make sure your ingredients are at room temperature for optimal mixing.
- If the crust cracks while baking, don’t worry—just fill in the cracks with the pumpkin filling.
- Experiment with toppings like chocolate shavings or a sprinkle of cinnamon for extra flair.
variation (if any)
You can try adding nuts to the crust for added texture or using different spices in the filling like nutmeg or ginger for a unique flavor twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Can I freeze the tart?
Yes, you can freeze the tart. Wrap it tightly in plastic wrap and then place it in an airtight container. It will keep for up to 2 months.
Is this tart gluten-free?
This recipe is not gluten-free due to the all-purpose flour. You can substitute gluten-free flour to make it gluten-free.
Simple Dark Chocolate Pumpkin Tart
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious dessert that combines rich dark chocolate with spiced pumpkin filling, perfect for fall gatherings.
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 non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
- Make a well in the center and pour in the melted butter. Stir to form a crumbly dough.
- Press the dough into the bottom and up the sides of the tart pan.
- Bake for 10 minutes, then let it cool for 10 minutes.
- In a clean bowl, whisk together the pumpkin, condensed milk, egg, pumpkin pie spice, and salt.
- Pour the filling into the cooled crust.
- Bake at 425°F for 10 minutes, then reduce to 350°F for 25-30 minutes.
- Let the tart cool for at least 1 hour before serving.
Notes
Serve chilled or at room temperature with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
