Description
This rich and velvety Dark Chocolate Pumpkin Tart combines a luscious cocoa crust with a spiced pumpkin filling, perfect for a festive dessert or cozy treat. The tart features a buttery, crumbly chocolate crust paired with a creamy pumpkin custard spiced with pumpkin pie spice, offering a delightful blend of chocolate and autumn flavors.
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
- Preheat 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 and set aside to ensure the tart doesn't stick.
- 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, pour in the melted unsalted butter, and stir until a crumbly dough forms.
- Form and Bake Crust: Press the 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 at 425°F. The crust will bubble slightly. After baking, remove and let cool for 10 minutes while you prepare the filling.
- Prepare the Filling: In another mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and well combined.
- Fill 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 into the center comes out clean.
- Cool and Serve: Allow the tart to cool for at least 1 hour before serving. Optionally, serve each slice with a dollop of whipped cream for added richness.
Notes
- Using a tart pan with a removable bottom makes it easier to remove the tart without damaging the crust.
- Ensure the crust cools before adding the filling to prevent it from becoming soggy.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder if available.
- You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
