Simple Dark Chocolate Pumpkin Tart Recipe

Introduction

This Simple Dark Chocolate Pumpkin Tart combines the rich, deep flavor of chocolate with a smooth, spiced pumpkin filling. It’s an elegant yet approachable dessert perfect for cozy autumn evenings or holiday gatherings.

Ingredients

• 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

1. Step 1: Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together flour, dark cocoa powder, sugar, and 1/2 tsp kosher salt. Make a well in the center and add the melted butter. Stir until a crumbly dough forms, using your hands if needed.
3. Step 3: Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place the pan on a baking sheet and bake for 10 minutes. Let cool about 10 minutes.
4. Step 4: In a clean bowl, whisk pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 tsp kosher salt until smooth and combined.
5. Step 5: Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake for an additional 25–30 minutes, until the filling is set and a toothpick comes out clean.
6. Step 6: Let the tart cool in the pan for at least 1 hour before serving. Optionally, serve with whipped cream for extra indulgence.

Tips & Variations

• For a nuttier crust, add 1/4 cup finely chopped toasted pecans or walnuts to the dough before pressing it into the tart pan.
• Use pumpkin pie spice or blend your own mix of cinnamon, nutmeg, ginger, and cloves if you prefer a fresher flavor.
• Swap sweetened condensed milk with evaporated milk and adjust sugar by 2 tablespoons for a less sweet filling.

Storage

Store the tart covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15–20 seconds if desired, and add whipped cream just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a tart pan?

Yes, you can use a pie pan if you don’t have a tart pan, but the removable bottom of a tart pan helps with easy release and presentation.

Can I make this tart ahead of time?

Absolutely. You can bake the tart and refrigerate it overnight. Bring it to room temperature before serving for the best flavor and texture.

Simple Dark Chocolate Pumpkin Tart Recipe

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★★★★★

4.7 from 85 reviews

This Simple Dark Chocolate Pumpkin Tart combines a rich, cocoa-infused crust with a creamy, spiced pumpkin filling for an indulgent yet easy-to-make dessert perfect for fall gatherings or any occasion. The tart features a buttery chocolate crust that complements the smooth pumpkin custard enhanced with pumpkin pie spice, delivering a comforting and elegant treat.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare 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.
2. Make 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 and pour in the melted unsalted butter. Stir until a crumbly dough forms. Use your hands to evenly distribute the butter throughout the dough.
3. Press and Bake 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 drips. Bake the crust for 10 minutes at 425°F. The crust may bubble slightly. Remove from oven and allow to cool for 10 minutes.
4. Prepare Pumpkin Filling: In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.
5. Assemble and Bake 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 bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Check a few minutes before minimum time to avoid overbaking.
6. Cool and Serve: Let the tart cool in the pan for at least 1 hour to allow the filling to set completely. Serve slices with a dollop of whipped cream if desired.

Notes

• Make sure the tart pan has a removable bottom for easy release.
• The crust may bubble slightly during baking; this is normal.
• Check the tart a few minutes before the minimum baking time to prevent overbaking and cracking of the filling.
• Allowing the tart to cool completely helps the filling set firmly for neat slicing.
• Optional topping: whipped cream or a sprinkle of cinnamon for extra flavor.

Keywords: dark chocolate pumpkin tart, chocolate crust, pumpkin pie, fall dessert, spiced pumpkin tart, easy pumpkin tart, holiday dessert