If you are looking for a dessert that beautifully marries the rich, deep notes of dark chocolate with the warm, cozy flavors of pumpkin, you’ve got to try this Simple Dark Chocolate Pumpkin Tart. It’s a stunningly easy treat that brings together a luscious pumpkin filling and a chocolate crust that’s both tender and deeply flavorful. Whether you’re tackling a holiday menu or simply craving something special to enjoy at home, this tart delivers a perfect balance of bittersweet indulgence and autumnal spice with every bite. Trust me, once you try this Simple Dark Chocolate Pumpkin Tart, it will become your new seasonal favorite.

Simple Dark Chocolate Pumpkin Tart Recipe - Recipe Image

Ingredients You’ll Need

To make this dessert a reality, we rely on ingredients that are simple but essential, each one playing a star role. The flour and cocoa powder create a sturdy yet delicate crust, while the pumpkin and spices give the filling its signature warmth and creaminess. Every component is straightforward and easy to find, which makes this recipe as approachable as it is delicious.

All-purpose flour: Provides structure to the chocolate crust, ensuring it holds together perfectly.
Unsweetened dark cocoa powder: Brings that rich, intense chocolate flavor and a gorgeous dark color to the crust.
White sugar: Balances the bitterness of the cocoa and adds a touch of sweetness to the crust.
Kosher salt: Enhances all the flavors, making the tart well-rounded and mouthwatering.
Unsalted butter: Adds richness and helps bind the crust ingredients together beautifully.
Pure pumpkin: The heart of the filling, smooth, naturally earthy, and full of healthy goodness.
Sweetened condensed milk: Gives the filling a creamy texture and subtle sweetness that’s just right.
Large egg: Acts as a natural binder, setting the pumpkin filling as it bakes.
Pumpkin pie spice: A perfect blend of cinnamon, nutmeg, and cloves, bringing nostalgic warmth to the filling.

How to Make Simple Dark Chocolate Pumpkin Tart

Step 1: Prepare the Tart Pan and Preheat the Oven

Start by preheating your oven to 425 degrees Fahrenheit. While the oven warms up, generously spray a 9-inch tart pan with a removable bottom with non-stick spray. This step is essential because it ensures that your beautiful dark chocolate pumpkin tart will come out smoothly without sticking to the pan. Set it aside and get ready to craft that irresistible crust.

Step 2: Make the Chocolate Crust

In a large bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and kosher salt. These dry ingredients create the perfect balance of sweetness and cocoa intensity for the crust. Next, make a well in the center and pour in the melted unsalted butter. This is where the magic happens—mix it all together until you get a crumbly dough. I find that using my hands for the final mixing gives the best results, ensuring the butter is well incorporated for a tender crust. This chocolate crust is what makes this dessert stand out, giving it depth and a slight crunch that contrasts delightfully with the smooth filling.

Step 3: Form and Par-bake the Crust

Press your crumbly chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Don’t skip lining the pan on a baking sheet because some butter might drip while baking. Pop the crust into the oven on that baking sheet for about 10 minutes. It may bubble a bit as it bakes—that’s perfectly normal! Once baked, let it cool for around 10 minutes while you move on to the delicious pumpkin filling. This par-bake step ensures that the crust stays delightfully crisp once the filling goes in.

Step 4: Prepare the Pumpkin Filling

Now, mix the star ingredients for your filling. In a clean bowl, whisk together the pure pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth and silky. This luscious mixture is packed with seasonal flavor and just the right amount of sweetness, promising a filling that is creamy, well-spiced, and irresistible. It’s simple, but every ingredient here is vital to achieving that perfect balance in your tart.

Step 5: Fill and Bake the Tart

Pour that silky pumpkin mixture carefully into your cooled chocolate crust. Return the tart to the oven at 425 degrees Fahrenheit for 10 minutes—this initial heat jump kickstarts setting the filling. Then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes, checking near the end with a toothpick so you catch it perfectly set without overbaking. This two-stage bake ensures a custardy, smooth interior with a chocolate crust that holds together beautifully, making each bite heavenly.

Step 6: Cool and Serve the Pumpkin Chocolate Tart

Patience is key here. Let your Simple Dark Chocolate Pumpkin Tart cool in the pan for at least an hour to allow the filling to firm up completely. When ready to serve, a generous dollop of whipped cream is the perfect finishing touch that adds a light contrast to the rich filling and crust. This tart looks gorgeous on any dessert table and tastes as wonderful as it looks.

How to Serve Simple Dark Chocolate Pumpkin Tart

Garnishes

A sprinkle of finely chopped toasted pecans or a dusting of cocoa powder elevates the presentation and adds complementary texture. Fresh whipped cream or a drizzle of caramel sauce also pairs wonderfully with the rich, spiced pumpkin and dark chocolate flavors, making each slice even more irresistible.

Side Dishes

This tart shines on its own but also pairs beautifully with a scoop of vanilla bean ice cream or a few fresh berries to brighten the plate. A warm cup of coffee or a spiced chai latte alongside takes your experience to another level—perfect for cozy afternoons or festive evenings.

Creative Ways to Present

Try serving individual mini tarts using tartlet pans for personalized desserts, or add a festive touch by topping slices with candied orange zest to highlight the chocolate-pumpkin duo. You can also layer the tart with a thin spread of cream cheese frosting for a luscious, tangy twist that still lets the Simple Dark Chocolate Pumpkin Tart steal the show.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover the tart tightly with plastic wrap or a cake dome and store it in the refrigerator. It will stay fresh and delicious for up to three days, making it perfect to prepare ahead of a party or for enjoying over several days.

Freezing

You can freeze the whole tart or just the baked crust before filling. Wrap it securely in plastic wrap and foil to protect from freezer burn. When ready to enjoy, thaw overnight in the refrigerator and refresh by warming gently before serving. The flavors hold up beautifully, making it a convenient make-ahead dessert.

Reheating

If you prefer your tart slightly warm, gently reheat individual slices in the microwave for 15-20 seconds or warm in a low oven (around 300 degrees Fahrenheit) for 10 minutes. This softens the filling without compromising that buttery chocolate crust.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin because canned pumpkin pie filling already contains spices and sweeteners, which can throw off the flavor balance in your Simple Dark Chocolate Pumpkin Tart.

Is there a gluten-free option for the crust?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just be mindful that the texture may vary slightly, but the tart will still be delicious.

Can I make this tart vegan?

To veganize the recipe, swap butter for coconut oil or a vegan butter alternative and use a flax egg instead of a traditional egg. Use sweetened condensed coconut milk to maintain the creamy texture in the filling.

What’s the best way to avoid a soggy crust?

Par-baking the crust as described is essential. This step sets the chocolate crust so it creates a barrier and stays crisp even after the moist pumpkin filling is added.

How long does this tart keep at room temperature?

Because of the pumpkin and egg in the filling, it’s safer to keep the tart refrigerated and consume within a few days to maintain freshness and food safety.

Final Thoughts

This Simple Dark Chocolate Pumpkin Tart is honestly a game changer for anyone who loves autumn flavors with a rich twist. It’s straightforward to make but so impressive in taste and appearance, making it a brilliant choice for family gatherings or a cozy night in. I absolutely encourage you to give it a try—you might just find your new go-to pumpkin dessert that everyone will rave about.

Simple Dark Chocolate Pumpkin Tart Recipe

★★★★★

4.9 from 3 reviews

Author: lilan
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Simple Dark Chocolate Pumpkin Tart combines a rich, crumbly chocolate crust with a smooth, spiced pumpkin filling for a delightful seasonal dessert that’s easy to make and perfect for fall celebrations.

Instructions

Prepare the Tart Pan and Preheat the Oven: 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 everything together until the mixture forms a crumbly dough. Use your hands for the final mix to make sure the butter is evenly distributed.
Form and Par-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 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.
Prepare the 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 fully combined. This mixture becomes the rich, spiced filling for your tart.
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 the minimum baking time to avoid overbaking.
Cool and Serve the Pumpkin Chocolate Tart: Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. Serve each slice with a dollop of whipped cream for an extra touch, if desired.

Notes

Ensure the tart pan has a removable bottom for easier tart release.
Use unsweetened dark cocoa powder for the richest chocolate flavor in the crust.
Monitor the tart closely near the end of baking to prevent overcooking the filling.
Allow the tart to cool completely to ensure clean slices.
Whipped cream or powdered sugar can be added as garnish when serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American