Simple Dark Chocolate Pumpkin Tart Recipe
This Simple Dark Chocolate Pumpkin Tart combines a rich, crumbly cocoa crust with a smooth, spiced pumpkin filling, perfect for autumn or any festive occasion. The tart features a luscious balance of deep chocolate and warm pumpkin spices, baked to perfection in a single pan for an elegant yet easy dessert.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 2 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and Prepare Tart 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.
- 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 until a crumbly dough forms, using your hands to evenly distribute the butter.
- Press and Bake Crust: Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place the pan on a baking sheet to catch drips. Bake the crust at 425°F for 10 minutes. It may bubble slightly. Remove from oven and cool for about 10 minutes.
- Prepare the Pumpkin Filling: In a clean bowl, whisk together pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.
- Bake the Tart: Pour the pumpkin filling into the cooled crust. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and bake for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the tart cool in the pan for at least 1 hour to let the filling set completely. Serve slices with optional whipped cream for an extra special touch.
Notes
- Ensure the tart pan has a removable bottom for easy removal of the tart.
- Checking the tart a few minutes before the indicated bake time prevents overbaking the filling.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for best flavor.
- For a less sweet version, reduce the sugar in the crust or use a less sweetened condensed milk alternative.
- Letting the tart cool thoroughly is essential for clean slices.
Keywords: dark chocolate pumpkin tart, chocolate crust, pumpkin pie, fall dessert, easy pumpkin tart
