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Dark Chocolate Pumpkin Tart Recipe

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4 from 5 reviews

This Dark Chocolate Pumpkin Tart combines the rich, deep flavors of dark cocoa with the creamy spiced pumpkin filling, creating a decadent yet comforting dessert perfect for fall gatherings or any special occasion. The cocoa-infused crust adds a chocolatey twist to the classic pumpkin tart, while the pumpkin filling is smooth, flavorful, and balanced with just the right amount of sweetness and spice.

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/2 cup dark cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted

Filling

  • 1 (15 ounce) can pure pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat and Prepare: 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, then set it aside while you prepare the crust.
  2. Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, granulated sugar, and 1/2 teaspoon kosher salt. Create a well in the center and pour in the melted unsalted butter. Stir everything together until it forms a crumbly dough.
  3. Shape and Bake the Crust: Press the crumbly 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 at 425°F for 10 minutes; the crust may bubble slightly during baking. Remove from the oven and allow it to cool for 10 minutes while you prepare the filling.
  4. Prepare the Filling: In a separate mixing bowl, whisk together the canned pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and well combined.
  5. Fill and Bake the Tart: Pour the pumpkin mixture into the slightly cooled crust. Bake the tart at 425°F for 10 minutes to set the top, then reduce the oven temperature to 350°F and continue baking for another 25 to 30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the tart to cool completely at room temperature for at least one hour to enable the filling to fully set. Serve with a dollop of whipped cream if desired for an added creamy touch.

Notes

  • Use a tart pan with a removable bottom to easily release the tart without damaging the crust.
  • The crust dough is crumbly; pressing it firmly into the pan will help hold it together.
  • Do not overbake the filling; it should be set but still moist in the center.
  • For best flavor, chill the tart after cooling to further improve texture before serving.
  • Whipped cream or a sprinkle of cinnamon can enhance the serving presentation and taste.

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