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.
Ingredients
Scale
For the Chocolate 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
For the Pumpkin 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
- 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
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: pumpkin tart, chocolate crust, pumpkin dessert, fall recipes, easy pumpkin tart, pumpkin pie spice dessert
