Name: Simple Dark Chocolate Pumpkin Tart Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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

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Introduction

This Simple Dark Chocolate Pumpkin Tart is a delightful combination of rich chocolate crust and a smooth, spiced pumpkin filling. It’s a perfect dessert for fall or any time you crave a cozy, comforting treat with a twist.

A slice of pie is shown on a stack of two white plates with a smooth white marbled surface beneath. The pie has two layers: the bottom layer is dark brown and crumbly, making the crust and base, while the top layer is a thick, smooth pumpkin-colored filling with a soft texture. On top of the slice is a neat swirl of white whipped cream. A shiny silver fork rests in front of the slice on the plate. In the soft background, another slice of pie on a white plate and a glass of white milk are visible but blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: 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 while you prepare the crust.
Step 2: 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 of the dry ingredients and pour in the melted unsalted butter. Stir everything together until the mixture forms a crumbly dough. Use your hands for the final mix to make sure the butter is evenly distributed.
Step 3: 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 any drips and bake the crust in the preheated oven for 10 minutes. The crust may bubble slightly during baking. Remove from the oven and let it cool for about 10 minutes.
Step 4: In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.
Step 5: 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 continue baking for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
Step 6: Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. Serve with a dollop of whipped cream if desired.

Tips & Variations

For a richer crust, substitute half the butter with browned butter for a nutty flavor.
Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves if you prefer a homemade blend.
To make the tart gluten-free, swap the all-purpose flour with a gluten-free baking blend.

Storage

Store the tart covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for about 15 seconds or serve chilled. This tart can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A smooth pumpkin pie sits on a white plate, showing one main layer of bright orange pumpkin filling with a slightly shiny, even surface. The crust is dark brown, textured, and thick with a deeply ridged edge that wraps neatly around the pie. The background features a soft white marbled texture, with a stack of white plates and forks blurred in the back along with a white pumpkin for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Roast and puree your pumpkin until smooth, then use it in place of the canned pumpkin in the same quantity.

How do I prevent the crust from getting soggy?

Baking the crust before adding the filling helps seal it and prevents sogginess. Also, avoid overfilling the tart to prevent moisture from soaking into the crust.