Simple Dark Chocolate Pumpkin Tart
A delightful fusion of rich chocolate and warm spiced pumpkin, this tart is both luxurious and easy to prepare, making it perfect for any occasion.
Ingredients
For the crust
- 1 cup all-purpose flour Can substitute with gluten-free blend.
- ½ cup unsweetened dark cocoa powder
- ¾ cup white sugar Can substitute with coconut sugar or stevia.
- ½ tsp kosher salt
- ½ cup unsalted butter, melted Can substitute with plant-based butter for dairy-free.
For the filling
- 1 can pure pumpkin (15 oz)
- 1 can sweetened condensed milk (14 oz) Can substitute with coconut cream for a dairy-free option.
- 1 large egg Can substitute with flaxseed meal for vegan.
- 1 tsp pumpkin pie spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
- ¼ tsp kosher salt
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 425°F (220°C). Spray a 9-inch round tart pan with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, white sugar, and 1/2 tsp kosher salt.
- Make a well in the center of your dry mixture and pour in the melted unsalted butter. Mix until it forms a crumbly dough.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan.
- Place the tart pan on a baking sheet and bake for 10 minutes. Remove and let cool for 10 minutes.
Filling
- In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 tsp kosher salt until smooth.
- Pour the pumpkin filling into the cooled chocolate crust, ensuring it's evenly distributed.
Baking
- Return the tart to the oven and bake at 425°F for 10 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the filling is set.
- Let the tart cool in the pan for at least 1 hour before slicing.
Serving
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
Store leftovers in the refrigerator for up to a week or freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds or in the oven on low heat.