Pumpkin Chocolate Tart
Indulge in the perfect balance of rich, velvety chocolate and warmly spiced pumpkin with this Pumpkin Chocolate Tart, an irresistible dessert that brings fall flavors to life. Featuring a buttery cocoa-infused crust, a luscious dark chocolate ganache layer, and a silky pumpkin filling spiced with cinnamon, nutmeg, and ginger, this tart is an elegant yet approachable recipe for any occasion. With a crisp texture from the crust and creamy layers of chocolate and pumpkin, it's a sophisticated twist on classic pumpkin pie and chocolate tart. Serve it chilled with a dollop of whipped cream or a sprinkle of grated chocolate for an impressive finish. Perfect for holiday gatherings or an indulgent treat, this tart will undoubtedly become a seasonal favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 1 cups Dark chocolate chips
- 0.5 cups Heavy cream
- 1 cups Pumpkin puree
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 2 large Eggs, lightly beaten
- Whipped cream (optional for serving)
- Grated chocolate or cocoa powder (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 15–20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Gently press the dough into the tart pan, trim the edges, and prick the base with a fork. Refrigerate for another 10 minutes.
Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Let cool.
Meanwhile, prepare the chocolate layer. In a small saucepan, heat the heavy cream until just simmering. Pour it over the dark chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
Spread the chocolate mixture evenly over the cooled crust. Refrigerate for 10 minutes to set.
In another mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and eggs until well combined.
Pour the pumpkin mixture over the set chocolate layer, spreading evenly.
Bake the tart for 25–30 minutes, or until the filling is set and slightly firm to the touch. Remove from the oven and let cool completely.
Chill the tart in the refrigerator for at least 2 hours before serving.
Optional: Top with whipped cream and garnish with grated chocolate or a dusting of cocoa powder before serving.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 34.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 346 mg | 7% | |
*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.
