Description
This Dark Chocolate Pumpkin Tart is a luxurious dessert that combines a creamy, spiced pumpkin filling with a rich, bittersweet dark chocolate crust. Perfect for fall or holiday celebrations, it delivers a harmonious blend of seasonal spices and deep chocolate indulgence with a smooth, custardy texture and crisp base.
Ingredients
Scale
Chocolate Crust
- 6 oz high-quality bittersweet dark chocolate (70% cacao or higher)
- 4 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- Pinch of salt
Pumpkin Filling
- 1 ½ cups pumpkin puree (fresh or canned 100% pure pumpkin)
- 3 large eggs, at room temperature
- ⅔ cup brown sugar or maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
Instructions
- Prepare the Chocolate Crust: Melt the dark chocolate and butter together until smooth. Stir in the flour and a pinch of salt until combined. Press the chocolate dough evenly into a tart pan. Chill the crust in the refrigerator to firm up while preparing the filling.
- Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, eggs, sugar, cinnamon, nutmeg, ginger, vanilla extract, and melted butter until the mixture is silky and fully combined with a balanced sweet and spiced flavor.
- Bake the Tart: Pour the pumpkin filling into the chilled chocolate crust. Place the tart in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, until the filling is set but still slightly wobbly at the center.
- Cool and Chill: Remove the tart from the oven and let it cool at room temperature. Then refrigerate for at least 2 hours to allow the filling to firm and soften the flavors.
- Serve and Enjoy: Slice the chilled tart and optionally garnish with whipped cream, toasted nuts, cocoa powder, caramel drizzle, or fresh berries to enhance presentation and flavor.
Notes
- Use quality dark chocolate (70% cacao or higher) for the best flavor and texture.
- Do not overbake; keep a slightly jiggly center for a creamy texture.
- Chill the crust thoroughly before baking to prevent shrinking and maintain crispness.
- Toast whole spices lightly and grind fresh for more aromatic pumpkin filling.
- Use room temperature eggs and butter for smoother filling consistency.
- For vegan variation, substitute eggs with flax eggs and use dairy-free butter and chocolate.
- Prepare and chill the crust up to 2 days ahead for convenience.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Warm gently in a low oven instead of microwaving for best reheating results.
- Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: dark chocolate, pumpkin tart, fall dessert, holiday dessert, pumpkin spice, chocolate crust, easy tart recipe
