Dark Chocolate Pumpkin Tart (Printable Version)
Rich chocolate crust paired with smooth pumpkin filling creates a delightful autumn dessert.
# Ingredients:
→ Crust
01 -
125 grams all-purpose flour
02 -
30 grams dark cocoa powder
03 -
50 grams granulated sugar
04 -
1 gram kosher salt
05 -
115 grams unsalted butter, melted
→ Filling
06 -
425 grams pure pumpkin
07 -
305 grams sweetened condensed milk
08 -
1 large egg
09 -
8 grams pumpkin pie spice
10 -
1 gram kosher salt
# Steps:
01 -
Preheat oven to 220°C. Lightly spray a 23 cm round tart pan with removable bottom with nonstick cooking spray and set aside.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, sugar, and salt. Create a well in the center, then pour in melted butter. Stir until a crumbly dough forms.
03 -
Press the dough evenly into the bottom and up the sides of the prepared tart pan.
04 -
Place tart pan on a baking sheet and bake for 10 minutes until the crust bubbles slightly. Remove and let cool for 10 minutes.
05 -
In a medium bowl, whisk together pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth.
06 -
Pour the filling into the cooled crust. Bake at 220°C for 10 minutes, then reduce oven temperature to 175°C and bake for an additional 25 to 30 minutes until filling is set and a toothpick inserted comes out clean.
07 -
Allow tart to cool on a wire rack for at least 1 hour before serving. Optionally, top with whipped cream.
# Notes:
01 -
Let the tart cool completely before wrapping tightly to store in the refrigerator for up to three days or freeze for up to one month.
02 -
Defrost frozen tart in the refrigerator overnight before serving.