Print

Dark Chocolate Pumpkin Tart

Dark Chocolate Pumpkin Tart - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy pumpkin filling nestled in a decadent dark chocolate crust, perfect for fall celebrations.

Ingredients

Scale
  • 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. Preheat your oven to 425°F.
  2. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray.
  3. Set the tart pan aside.
  4. In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt.
  5. Make a well in the center of the dry ingredients.
  6. Pour in the melted unsalted butter into the well.
  7. Stir everything together until the mixture forms a crumbly dough.
  8. Press the chocolate dough evenly into the bottom of the prepared tart pan.
  9. Press the chocolate dough evenly up the sides of the prepared tart pan.
  10. Place the tart pan on a baking sheet.
  11. Bake the crust in the preheated oven for 10 minutes.
  12. Remove the crust from the oven.
  13. Let the crust cool for about 10 minutes.
  14. In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, 1 tsp pumpkin pie spice, and 1/4 teaspoon kosher salt.
  15. Whisk until the mixture is smooth and fully combined.
  16. Pour the pumpkin filling into the cooled chocolate crust.
  17. Bake at 425°F for 10 minutes.
  18. Reduce the oven temperature to 350°F.
  19. Continue baking for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
  20. Let the tart cool in the pan for at least 1 hour before serving.
  21. Serve each slice with a dollop of whipped cream, if desired.

Notes

Use a tart pan with a removable bottom for easy serving.
Ensure your pumpkin puree is 100% pumpkin, not pie filling.
Allow the tart to cool completely for the best set.
Store any leftovers in the refrigerator.

Find it online: https://sweetcraftrecipes.com/dark-chocolate-pumpkin-tart/