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Chocolate Pumpkin Tart Recipe

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4.1 from 7 reviews

This luscious Chocolate Pumpkin Tart combines a rich, chocolatey crust with a smooth, spiced pumpkin filling, creating a perfect autumn dessert that balances deep cocoa flavors with warm pumpkin pie spices. The tart is baked to set the custard-like filling inside a tender chocolate crust, making it a delightful treat for fall gatherings or holiday dinners.

  • Total Time: 1 hour 2 minutes
  • Yield: 4 servings

Ingredients

For the Chocolate Crust

  • 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

For the Pumpkin Filling

  • 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

  1. 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 to ensure easy release after baking. Set the pan aside.
  2. Make the Chocolate Crust: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and 1/2 teaspoon kosher salt. Create a well in the center and pour in the melted butter. Stir until crumbly, then use your hands to evenly distribute the butter to form a crumbly dough.
  3. Shape and Bake the Crust: Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place on a baking sheet to catch drips and bake at 425°F for 10 minutes. The crust may bubble slightly. Remove from oven and cool for 10 minutes.
  4. Prepare the Filling: In a clean bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.
  5. Fill and Bake the 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, until the filling is set and a toothpick inserted comes out clean.
  6. Cool and Serve: Let the tart cool in the pan for at least 1 hour to allow the filling to set completely. Serve each slice with a dollop of whipped cream if desired.

Notes

  • Use a tart pan with a removable bottom for easy release and cleaner presentation.
  • Checking the tart a few minutes before the minimum baking time helps prevent overbaking and cracking of the filling.
  • The crust may bubble during initial baking, which is normal; it will settle as it cools.
  • Whipped cream pairs wonderfully with the tart for added creaminess and contrast.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chocolate-pumpkin-tart-recipe/