Skip to content Skip to sidebar Skip to footer
Home / Chocolate / Pumpkin

Dark Chocolate Pumpkin Tart

By The Food Recipes
The amazing combination of bittersweet chocolate and pumpkin during this dreamy bittersweet chocolate pumpkin tart gives traditional pie a run its title as fall’s favorite dessert!

Every year, once we start planning our Thanksgiving menu, my mom will ask us which desserts we each want to end off the feast. pie and pie are a given, but the bulk folks will say “something with chocolate also, please!”

Dark Chocolate Pumpkin Tart
Dark Chocolate Pumpkin Tart

So this year, we’ll kill two birds with one stone and I’ll make this show-stopping, scrumptious bittersweet chocolate pumpkin tart.

This has got to be one among the simplest of the straightforward tarts you'll bake, much easier than pie. We’re talking 5 ingredients for the crust and 5 ingredients for the filling. The crust comes together in minutes, no refrigerating or rolling. Just stir the ingredients together.

Dark Chocolate Pumpkin Tart

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

INSTRUCTIONS:

  1. Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
  2. 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 into a crumbly dough.
  3. Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
  4. In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
  5. Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
  6. Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.