Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart combines rich cocoa flavors with creamy, spiced pumpkin filling for a delightful dessert. It’s an easy recipe that brings the warmth of fall spices and the indulgence of chocolate into one perfect 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

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. Set aside.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, and 1/2 teaspoon kosher salt. Make a well in the center and pour in melted butter. Stir until crumbly, then use your hands to evenly mix.
3. Step 3: Press the chocolate dough evenly into the bottom and sides of the tart pan. Place the pan on a baking sheet and bake for 10 minutes. Let the crust cool for 10 minutes after baking.
4. Step 4: In a clean bowl, whisk together pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 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 25-30 minutes more until set and a toothpick comes out clean.
6. Step 6: Cool the tart in the pan for at least 1 hour before serving. Add whipped cream if desired.

Tips & Variations

• For extra flavor, sprinkle chopped toasted pecans on top before serving.
• Use pumpkin pie spice blend or make your own with cinnamon, nutmeg, and cloves.
• Swap sweetened condensed milk for evaporated milk plus additional sugar for a less sweet tart.

Storage

Store the tart covered in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven or microwave until just warmed through. The crust may soften slightly after refrigeration but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

Yes, a 9-inch pie dish can be used, but this tart pan’s removable bottom makes serving easier and helps maintain the shape.

Is it possible to make this tart gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend, ensuring it has a 1:1 replacement ratio.

Simple Dark Chocolate Pumpkin Tart Recipe

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★★★★★

4.8 from 63 reviews

This Simple Dark Chocolate Pumpkin Tart combines a rich, cocoa-infused crust with a creamy, spiced pumpkin filling for a perfect balance of decadent and autumnal flavors. Easy to make and perfect for fall gatherings or a cozy dessert, this tart offers a luscious twist on traditional pumpkin pie with the deep bitterness of dark chocolate.

• Author: Anna
• 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

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

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. Prepare the oven and 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 crust dough: 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. Using your hands, mix well to distribute the butter evenly.
3. Form and bake the crust: 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. Bake the crust in the preheated oven for 10 minutes. The crust may bubble slightly. Remove it from the oven and allow it to cool for about 10 minutes.
4. 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 will be the rich, spiced pumpkin filling for the tart.
5. Fill and bake the 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. Check a few minutes before to prevent overbaking.
6. Cool and serve: Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. Optionally, serve with a dollop of whipped cream on each slice for an added touch.

Notes

• Use a tart pan with a removable bottom for easy slicing and serving.
• Allow the tart to cool completely to ensure the filling sets well.
• Check the filling early to avoid overbaking, which can cause cracks.
• For a less sweet crust, reduce sugar slightly in the crust recipe.
• Store leftovers covered in the refrigerator and consume within 3 days.

Keywords: dark chocolate tart, pumpkin tart, pumpkin dessert, chocolate pumpkin pie, fall desserts, easy pumpkin tart