Dark Chocolate Pumpkin Tart

If you are looking for a show-stopping fall dessert that beats any pumpkin pie, this Dark Chocolate Pumpkin Tart might just become your new tradition The lush dark chocolate crust and ultra-creamy pumpkin filling are proof that two classic flavors really are better together Twice as easy as a classic pie and just as beautiful on your Thanksgiving table this tart has become my go-to when the craving for chocolate is strong yet pumpkin still calls for a celebration

The first time I made this I was amazed at how the dark chocolate crust held its shape after baking and honestly after one bite it was love at first forkful My family devoured it before dinner was even finished and now it is a staple for every Thanksgiving

Ingredients

• All purpose flour: for stability and structure go for unbleached if possible for a tender bite
• Dark cocoa powder: gives a deeper chocolate flavor than regular cocoa choose Dutch process if you want an even richer taste
• Granulated sugar: keeps the crust and filling perfectly sweet avoid superfine so the texture stays right
• Kosher salt: enhances the whole flavor profile and balances out the sweetness look for finely ground for easy blending
• Unsalted butter melted: binds the crust together and adds richness pick the best quality butter you can find for that luscious crumb
• Pure pumpkin: makes the filling creamy and classic opt for canned pure pumpkin not pumpkin pie filling for best results
• Sweetened condensed milk: gives sweetness and a lush velvety texture the classic brand is always reliable
• Egg: thickens and sets the filling choose large eggs at room temperature for smooth mixing
• Pumpkin pie spice: brings warmth and coziness check the label for real cinnamon and nutmeg and skip blends with mostly filler

Step by Step Instructions

Prep the Tart Pan:

Spray your nine inch tart pan with nonstick spray making sure to grease both the bottom and sides so the crust will unmold easily

Mix the Dry Ingredients:

In a large mixing bowl whisk flour cocoa powder sugar and salt together thoroughly breaking up any lumps for an even crust

Add the Butter:

Make a well in the center and pour in your melted butter Stir everything together with a spatula until a crumbly dough forms and no pockets of dry flour remain

Form the Crust:

Press the dough firmly and evenly over the base and up the sides of the tart pan Use the flat bottom of a measuring cup to really compact the dough this helps the crust hold together after baking

Blind Bake the Crust:

Set your tart pan on a baking sheet and bake at four hundred twenty five degrees Fahrenheit for ten minutes The crust will puff and bubble a little but that is normal Let it cool for ten minutes before adding filling

Make the Filling:

While the crust is cooling whisk pumpkin condensed milk egg pumpkin pie spice and salt together in a separate bowl until smooth and combined Do not overmix or the filling can crack

Fill and Bake:

Pour your pumpkin filling into the cooled crust and spread evenly Bake at four hundred twenty five degrees Fahrenheit for ten minutes then reduce the oven to three hundred fifty and bake for twenty five to thirty minutes more The tart is ready when a toothpick in the center comes out clean and the filling will look set but still jiggle just slightly

Cool and Serve:

Allow tart to cool on a wire rack for at least an hour before slicing Top with whipped cream just before serving for the dreamiest finish

Pin

My favorite part of this tart is that dark chocolate crust I have memories of sneaking the crispy edges right from the pan as a kid at Thanksgiving and now I love watching my family do the same Those crackly edges are always the first to disappear at any gathering

Storage Tips

Let your tart cool fully then wrap tightly with plastic and keep in the refrigerator for up to three days For longer storage wrap again in foil or slip into a freezer proof bag and freeze for up to one month When ready to eat defrost overnight in the fridge for the best texture

Ingredient Substitutions

If you do not have dark cocoa powder regular unsweetened will work just keep in mind the crust will be lighter in flavor For a gluten free version use a cup for cup gluten free flour blend Be sure to use pure pumpkin puree and not pumpkin pie mix for the most authentic taste

Serving Suggestions

Serve chilled or at room temperature always with a big billow of fresh whipped cream For a little more decadence sprinkle with shaved dark chocolate or a dusting of cocoa Serve as a standalone dessert or alongside coffee and spiced tea for cozy holiday nights

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Cultural Notes

Chocolate and pumpkin have both deep roots in American desserts but the combination is still surprisingly fresh especially on a holiday table This recipe is a modern twist that merges European tart techniques with American fall flavors capturing the best of both worlds

Recipe FAQs

→ What ingredients create the chocolate crust?

The crust combines all-purpose flour, dark cocoa powder, sugar, salt, and melted butter, stirred together into a crumbly dough and baked to a firm base.

→ How is the pumpkin filling prepared?

The filling blends pure pumpkin puree with sweetened condensed milk, eggs, pumpkin pie spice, and a pinch of salt, whisked until smooth and spiced.

→ What oven temperatures are used for baking?

The crust is first baked at 425°F for 10 minutes, then the filled tart bakes at 425°F for 10 minutes followed by 350°F for 25-30 minutes until set.

→ Can this tart be made ahead and stored?

Yes, once cooled, wrap tightly and refrigerate up to three days or freeze up to one month; thaw overnight before serving.

→ What toppings complement this tart?

A dollop of whipped cream enhances the creamy spiced pumpkin and rich chocolate crust, adding lightness and creaminess.