Simple Dark Chocolate Pumpkin Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
