Description
This Pumpkin Spice Chocolate Tart combines the rich, velvety flavor of dark chocolate with the warm, aromatic spices and creamy texture of pumpkin puree. Encased in a buttery and flaky homemade tart crust, this dessert is perfect for fall gatherings or anytime you want a sophisticated treat with seasonal flair. The tart is baked to perfection with a silky chocolate-pumpkin filling that sets beautifully and is best served chilled with optional whipped cream or your favorite toppings.
Ingredients
Scale
Tart Crust
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, chilled and cubed
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- 3-4 tablespoons ice water
Filling
- 1 cup (240 g) pumpkin puree
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) dark chocolate, chopped
- ½ cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Prepare the tart crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Form the dough: Gradually add 3 to 4 tablespoons of ice water, stirring until the dough begins to clump together. Once it holds, form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Melt chocolate and cream: In a small saucepan over low heat, gently melt the chopped dark chocolate with the heavy cream, stirring constantly until smooth and fully combined. Remove from heat and let cool slightly.
- Mix the filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract. Slowly incorporate the melted chocolate and cream mixture into the pumpkin mixture, stirring to combine thoroughly.
- Preheat and roll out dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan.
- Assemble the tart: Transfer the rolled-out dough into the tart pan, gently pressing it into the edges and trimming any excess. Pour the pumpkin chocolate filling into the crust and smooth the surface evenly.
- Bake the tart: Place the tart in the preheated oven and bake for 25 to 30 minutes, or until the filling is set but still has a slight jiggle in the center when gently shaken.
- Cool and chill: Remove the tart from the oven and allow it to cool to room temperature. Then refrigerate it for at least 2 hours to fully set and chill before serving.
- Serve: Slice the chilled tart and serve with whipped cream or your favorite toppings for an elegant finish.
Notes
- Ensure the butter is very cold when making the crust to achieve a flaky texture.
- Do not overbake the tart; the slight jiggle in the center will firm up as it cools.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Adding a pinch of salt to the filling can enhance the flavors if desired.
