Chocolate Pumpkin Tart
Indulge in the ultimate fusion of fall flavors with this decadent Chocolate Pumpkin Tart! Featuring a buttery graham cracker crust, a velvety layer of rich dark chocolate ganache, and a spiced pumpkin filling infused with cinnamon, nutmeg, and ginger, this dessert is a showstopper for any occasion. Baked to perfection and chilled for a flawless texture, the tart is finished with optional whipped cream and chocolate shavings for an elegant garnish. With just 20 minutes of prep time and warm, seasonal flavors paired with a touch of chocolate indulgence, this tart is as stunning as it is delicious. Perfect for autumn gatherings or Thanksgiving celebrations, this chocolate-pumpkin pairing is guaranteed to impress!
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Recipe Information
Ingredients
- 180 g graham cracker crumbs
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
- 170 g dark chocolate chips
- 120 ml heavy cream
- 240 g pumpkin puree
- 60 g light brown sugar
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 2 large eggs
- whipped cream, for serving (optional)
- chocolate shavings, for garnish (optional)
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or the bottom of a glass to compact it tightly.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
While the crust cools, make the chocolate ganache. In a heatproof bowl, add the dark chocolate chips.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes before stirring until smooth and glossy.
Pour the chocolate ganache into the cooled crust, spreading it evenly. Refrigerate for 20 minutes to set the ganache.
In a large bowl, whisk together the pumpkin puree, light brown sugar, cinnamon, nutmeg, ginger, and eggs until smooth and well combined.
Remove the tart from the refrigerator and carefully pour the pumpkin filling over the chocolate layer, spreading it evenly.
Bake the tart for 35 minutes, or until the pumpkin layer is set and no longer jiggles in the center.
Remove the tart from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to fully set.
Once ready to serve, optionally top with whipped cream and chocolate shavings for garnish. Slice and enjoy!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 341.7 g | 124% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 209.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1931 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
