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Decadent Dark Chocolate Pumpkin Tart

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A rich and indulgent tart combining a buttery chocolate crust with a creamy spiced pumpkin and dark chocolate filling, perfect for Thanksgiving dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder
  • ⅓ cup (67g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 4 ounces (115g) dark chocolate (70% cocoa recommended), finely chopped
  • ½ cup (120ml) heavy cream
  • ⅓ cup (67g) light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Optional toppings: whipped cream, toasted pumpkin seeds, chocolate shavings

Instructions

  1. Prepare the Chocolate Crust: In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse a few times to mix.
  2. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized bits (about 8-10 pulses).
  3. Add egg yolk and 2 tablespoons ice water. Pulse until dough just starts to come together. Add extra tablespoon ice water if dry.
  4. Turn dough onto lightly floured surface, press into flat disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Roll out chilled dough to about 12 inches diameter and transfer to tart pan. Press evenly into bottom and sides, trim excess.
  7. Prick crust bottom with fork, line with parchment paper, and fill with pie weights or dried beans.
  8. Bake crust blind for 15 minutes, remove weights and parchment, bake another 5 minutes until set but not browned. Cool slightly.
  9. Make Pumpkin Filling: Place chopped dark chocolate in heatproof bowl.
  10. Warm heavy cream in saucepan over medium-low heat until simmering, pour over chocolate.
  11. Let sit 2 minutes, then whisk until smooth and glossy.
  12. In separate bowl, whisk pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
  13. Fold melted chocolate mixture into pumpkin batter until smooth and combined.
  14. Pour filling into baked crust, smooth top with spatula.
  15. Bake tart at 350°F (175°C) for 35-40 minutes until center is mostly set but slightly jiggly.
  16. Remove from oven and cool completely on wire rack before removing from tart pan.
  17. Chill tart in fridge for at least 2 hours before serving.

Notes

Use pure canned pumpkin puree, not pumpkin pie filling. Choose dark chocolate with at least 70% cocoa. Chill dough well before rolling. Avoid overbaking to prevent cracks; a slight jiggle in the center means it’s done. Tent crust edges with foil if browning too fast. Chill tart after baking for best texture and flavor. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use coconut oil, flax egg, coconut cream, and dairy-free chocolate.

Nutrition

Keywords: dark chocolate pumpkin tart, Thanksgiving dessert, pumpkin tart, chocolate crust, fall dessert, easy pumpkin dessert

Find it online: https://realityeats.com/decadent-dark-chocolate-pumpkin-tart-recipe-easy-perfect-thanksgiving-dessert/