Dark Chocolate Pumpkin Tart: A Rich Fall Delight
Dark Chocolate Pumpkin Tart
Oh, where do I even begin with this Amazing Dark Chocolate Pumpkin Tart? This recipe holds such a special place in my heart, born from a slightly disastrous, yet utterly delicious, kitchen adventure a few autumns ago. While I adore a classic pumpkin treat like a good pumpkin chocolate chip bread, I was determined to create a holiday dessert that felt both familiar and exciting, something truly beyond the usual, but still deeply comforting. My very first attempt resulted in a flimsy crust and a filling that refused to set – real talk, it was more of a pumpkin chocolate pudding mess than a tart!
But the flavors, oh, the flavors were absolutely divine, sparking a mission in my kitchen. After many tweaks, a few ‘oops’ moments, and countless secret midnight taste tests, I finally cracked the code, transforming that initial messy delight into what I can only describe as the most decadent dark chocolate tart you’ll ever crave. It’s a testament to kitchen resilience, a vibrant celebration of fall spices, and a deep dive into the luxurious world of dark chocolate.
This Dark Chocolate Pumpkin Tart isn’t just a recipe; it’s truly a family secret now ready to be shared, promising to be the undisputed star of your holiday table, bringing warmth and joy with every single slice.
Dark Chocolate Pumpkin Tart: A Rich Fall Delight
Course: DessertsCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalIndulge in the perfect harmony of fall flavors with this Dark Chocolate Pumpkin Tart. A buttery, crisp chocolate crust cradles a smooth, warmly spiced pumpkin filling, all crowned with a luscious dark chocolate ganache. It’s a showstopper that’s easier to make than it looks!
Ingredients
For the Chocolate Crust:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
½ teaspoon salt
12 tablespoons unsalted butter, very cold and cut into small cubes
¼ cup ice water
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
¾ cup heavy cream
½ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
For the Dark Chocolate Ganache:
6 ounces good quality dark chocolate (60-70% cacao), finely chopped
¾ cup heavy cream
Directions
- 1. Make the Chocolate Crust: In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until pea-sized crumbs form. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2. Preheat and Blind Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom. Trim excess dough, leaving a ½-inch overhang. Fold the overhang in, pressing against the sides to create a sturdy edge. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until slightly dry. Let cool.
- 3. Prepare the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth and well combined.
- 4. Bake the Tart: Pour the pumpkin filling into the cooled, blind-baked chocolate crust. Carefully transfer the tart pan to the oven. Bake for 35-45 minutes, or until the edges are set but the center still has a slight jiggle. Let cool completely on a wire rack.
- 5. Make the Ganache: Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk gently until smooth and glossy. Let cool slightly.
- 6. Assemble and Chill: Pour the slightly cooled ganache evenly over the pumpkin filling. Gently spread to cover the entire surface. Refrigerate the tart for at least 4 hours, or preferably overnight, until the ganache is set and the tart is firm.
- 7. Serve: Once chilled, remove the tart from the pan. For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Garnish with a sprinkle of cocoa powder or a dollop of whipped cream, if desired. Enjoy!
Notes
- The Secret to a Crack-Free Filling: While baking the pumpkin filling, try to avoid opening the oven door too often. Sudden temperature changes can cause cracks. Once baked, let it cool slowly at room temperature before chilling. If a small crack appears, don’t fret – the ganache will cover it beautifully, that’s our little secret!
- Chill Out, Literally: Don’t rush the chilling process for this tart. The crust needs to firm up properly after blind baking, and the assembled tart needs a good 4-6 hours (or overnight!) in the fridge for the ganache to set and for all those incredible flavors to meld. Trust me, patience here makes all the difference for a clean slice.
- Butter Temperature is Key: For the chocolate crust, ensure your butter is *very* cold. This creates those lovely pockets of steam during baking, resulting in a flaky, tender crust that melts in your mouth. If your kitchen is warm, you can even pop your flour and cocoa in the freezer for 10 minutes before starting!
