Introduction
This dark chocolate pumpkin tart is a delightful twist on the traditional pumpkin pie, perfect for fall gatherings or a cozy night in. The rich, bittersweet dark chocolate beautifully complements the sweet, spiced pumpkin filling, creating a symphony of flavors that will warm your soul. This recipe will quickly become a seasonal favorite!
Why You’ll Love This Tart
- The combination of dark chocolate and pumpkin is simply irresistible.
- It’s surprisingly easy to make, yet looks impressive enough for guests.
- You can prepare it ahead of time, making it ideal for busy schedules.
- This dark chocolate pumpkin tart is the ultimate comfort food for autumn.
- It’s a fun and creative way to enjoy classic fall flavors.
Ingredients
Crust:
1 cup all-purpose flour
½ cup dark cocoa powder
¾ cup granulated sugar
½ teaspoon kosher salt
½ 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
¼ teaspoon kosher salt
An image showcasing the ingredients would be perfect here!
Notes and Substitutions
- For a gluten-free option, use your favorite gluten-free all-purpose flour blend for the crust.
- You can use either Dutch process or natural cocoa powder; Dutch process will give a darker, more intense chocolate flavor.
- Adjust the pumpkin pie spice to your liking, or create your own blend with cinnamon, nutmeg, ginger, and cloves.
- Consider using maple syrup or brown sugar in the filling for a richer, deeper sweetness.
Equipment
- 9-inch tart pan with removable bottom.
- Mixing bowls (medium and large).
- Whisk.
- Measuring cups and spoons.
Instructions
- Preheat oven to 425°F. Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. Make a well in the center and add the melted butter. Stir until a crumbly dough forms.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet.
- Bake the crust for 10 minutes. It may bubble slightly. Remove from oven and let cool for 10 minutes while you prepare the filling. This is called blind baking!
- In a medium mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin filling into the pre-baked chocolate crust, spreading it evenly.
- Bake for 10 minutes at 425°F. Then, reduce the oven temperature to 350°F and continue baking for another 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Let the dark chocolate pumpkin tart cool completely at room temperature for at least 1 hour before serving. This allows the filling to set properly.
Pro Tips for the Perfect Tart
- If the crust shrinks during baking, dock it with a fork before baking and use pie weights or dried beans during blind baking.
- To prevent cracks in the filling, bake the tart at a lower temperature for a longer time.
- For best blind baking results, chill the pressed crust in the pan for 30 minutes before baking.
- Be careful not to overbake the dark chocolate pumpkin tart, as this can make the filling dry and cracked.
Serving, Storage, and Variations
Serve your dark chocolate pumpkin tart chilled or at room temperature. For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream. You can store leftover tart in the refrigerator for up to 3 days, or freeze it for longer storage. This pumpkin tart is best served slightly chilled.
Variations
- Fold chocolate chips into the filling for an even more decadent experience.
- Experiment with different crusts like gingersnap or graham cracker for a unique twist.
- Top the cooled tart with toasted pecans or a simple chocolate ganache.
Nutrition Information
Here’s an estimate of the nutritional information per serving:
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 60mg |
| Sodium | 250mg |
| Carbohydrates | 45g |
| Sugar | 30g |
| Protein | 6g |
Nutritional information is an estimate only.
Frequently Asked Questions
Can I use a store-bought crust for this dark chocolate pumpkin tart?
Yes, a store-bought chocolate or regular tart crust will work, but homemade is always better!
Can I make the pumpkin tart ahead of time?
Absolutely! This tart is a great make-ahead dessert. Prepare it a day in advance and store it in the refrigerator.
To ensure food safety, it’s important to properly refrigerate the tart. According to FoodSafety.gov, refrigerated food storage guidelines help prevent bacterial growth.
How long does the dark chocolate pumpkin tart last?
It will last for up to 3 days in the refrigerator, covered.
Can I freeze the dark chocolate pumpkin tart?
Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Why did my crust shrink?
Crust shrinkage can happen if the dough wasn’t chilled or if it was overworked.
Conclusion
This dark chocolate pumpkin tart is a surefire way to impress your friends and family with its delightful combination of flavors and ease of preparation. It offers a delicious, comforting, and visually appealing dessert that’s perfect for any occasion. So, gather your ingredients and get ready to create a memorable fall treat that will leave everyone wanting more!
Dark Chocolate Pumpkin Tart
Equipment
- 9-inch round tart pan with a removable bottom
- Large mixing bowl
- Whisk
- baking sheet
- medium mixing bowl
- Non-stick cooking spray
- Toothpick
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 unsalted butter, melted (1 stick)
Filling
- 1 can pure pumpkin (15 ounce)
- 1 can sweetened condensed milk (14 ounce)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
Instructions
Instructions
- Preheat oven to 425°F. Spray a 9-inch round tart pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt, then add the melted butter and stir into a crumbly dough.
- Press the dough into the tart pan, place on a baking sheet, bake for 10 minutes, and then cool for 10 minutes.
- In a medium mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt, then pour into the cooled crust.
- Bake for 10 minutes at 425°F, then reduce the oven to 350°F and bake for another 25-30 minutes until the filling is set.
- Let the tart cool for at least 1 hour before serving; optionally, serve with a dollop of whipped cream.
