Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, melted - ⅓ cup sugar - 1 teaspoon vanilla extract - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - ½ cup dark chocolate chips (70% cocoa or more) - ½ cup brown sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ginger - Pinch of salt When making this dark chocolate pumpkin tart, the right ingredients are key. The crust brings a rich, chocolatey base. For the crust, you will need graham cracker crumbs, cocoa powder, melted butter, sugar, and vanilla extract. Each ingredient adds depth and flavor. The filling is where the magic happens. Pumpkin puree provides a creamy texture, while heavy cream gives a rich taste. Dark chocolate chips add a deep, bold flavor. Brown sugar sweetens the mix, and eggs help bind it together. Spices like cinnamon, nutmeg, and ginger add warmth. Don’t forget the pinch of salt; it balances the sweetness. Using quality ingredients makes a difference. Choose dark chocolate with at least 70% cocoa for the best taste. Fresh spices enhance the flavor, making your dessert stand out. You can find the full recipe linked above to guide you through the process. - Preheat the oven to 350°F (175°C). - In a bowl, mix graham cracker crumbs, cocoa powder, sugar, and melted butter. - Press this mixture into a 9-inch tart pan, covering the bottom and sides evenly. - Bake the crust for 10 minutes, then remove and let it cool slightly. - In a small saucepan, melt dark chocolate chips over low heat. Stir continuously until smooth. - In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. - Pour the melted chocolate into the pumpkin mixture and stir until combined. - Pour the filling into the cooled tart crust. Smooth the top with a spatula. - Place the filled tart in the oven and bake for about 45 minutes, or until the filling is set. - Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving. I found that letting the tart chill makes it easier to slice. You will love how the rich chocolate and pumpkin flavors blend! For more details, check the Full Recipe. To get the best texture for your tart, start with room temperature eggs. Cold eggs mix poorly and can create a lumpy filling. Let your eggs sit out for about 30 minutes before using them. This small step makes a big difference. Next, cool the melted chocolate slightly before adding it to the egg mixture. If the chocolate is too hot, it can cook the eggs, ruining your filling. Let it rest for about 5 minutes after melting. This waiting time ensures your tart has a smooth and creamy filling. To elevate the flavor of your tart, try adding spices like clove or allspice. These spices add warmth and depth. A pinch can transform the taste from good to great. Always choose high-quality dark chocolate. The richer the chocolate, the more intense the flavor. Look for chocolate with at least 70% cocoa. This choice truly impacts the taste and makes every bite a delight. For a stunning finish, serve your tart with whipped cream and grated chocolate. The cream adds a lightness that balances the rich filling. Grated chocolate adds a touch of elegance and visual appeal. When slicing the tart, use a sharp knife. A clean cut helps keep the layers intact. This attention to detail boosts the overall presentation. Enjoy the process, and don’t forget to take a moment to appreciate your beautiful creation! {{image_2}} You can change the crust for your Dark Chocolate Pumpkin Tart. If you need a gluten-free option, use almond flour. It adds a nice nutty flavor. For a fun twist, try an Oreo crust. Crush Oreos and mix them with melted butter. Press this mix into your tart pan. This adds a rich chocolate taste that pairs well with pumpkin. The filling can also have some fun twists. You can swap half of the pumpkin with mashed sweet potatoes. This makes the tart even creamier and adds a sweet touch. Another idea is to add a splash of coffee. This mocha twist enhances the chocolate flavor. Just a tablespoon will do the trick! Don't forget to make your tart look great! Top it with chopped pecans or candied ginger. Both add a lovely crunch and flavor contrast. Drizzling caramel sauce over the tart gives it extra sweetness. It also adds a beautiful shine. These small touches make your dessert stand out and impress your guests. You can find the Full Recipe for the Dark Chocolate Pumpkin Tart above. To keep your leftover Dark Chocolate Pumpkin Tart fresh, refrigerate it in an airtight container. This way, it stays tasty and moist. Try to eat it within 3-4 days for the best quality. If you've made too much, fear not! You can freeze sliced tart for up to 2 months. Just wrap each piece well to prevent freezer burn. When you're ready to enjoy it again, simply thaw the slices in the refrigerator before serving. When it comes to reheating, skip the microwave. It can ruin the tart's smooth texture. Instead, use your oven set to a low temperature. This method warms the tart evenly and keeps it delicious. For the best results, cover the tart with foil while reheating. Yes, you can use semi-sweet or milk chocolate, but flavor will vary. Dark chocolate gives a rich taste and pairs well with pumpkin. If you switch to milk chocolate, expect a sweeter and creamier tart. Semi-sweet chocolate offers a nice middle ground. Just remember, each type adds its own twist to the dessert. Yes, refrigerating helps set the filling and enhances flavor. After baking, let the tart cool at room temperature. Then, cover it and chill for at least two hours. This step makes slicing easier and improves the taste. The cold helps all the flavors mix well, giving you a smooth and creamy texture. Whipped cream, ice cream, or a scoop of crème fraîche complements this dessert well. Each topping adds a different taste. Whipped cream adds lightness, while ice cream brings creaminess. Crème fraîche adds a tangy note that contrasts nicely with the sweet tart. You can also sprinkle some grated chocolate on top for extra flair. Try different combos to find your favorite! This blog shows how to make a Dark Chocolate Pumpkin Tart in simple steps. You learned about the crust and filling ingredients, plus how to bake everything. Helpful tips can improve taste and texture. Remember, you can change the crust or filling to suit your taste. Store it right to enjoy later. Try serving it with whipped cream for a treat. Make this tart to impress your friends and family!

Dark Chocolate Pumpkin Tart

Experience the perfect blend of rich chocolate and warm pumpkin with my Dark Chocolate Pumpkin Tart, an irresistible dessert delight for any occasion! This creamy tart features a chocolatey graham cracker crust and a spiced pumpkin filling that's sure to impress. Ready to make a dessert everyone will rave about? Click through for the full recipe and tips to create this decadent treat that will elevate your fall gatherings!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup unsalted butter, melted

⅓ cup sugar

1 teaspoon vanilla extract

For the filling:

1 cup pumpkin puree (canned or homemade)

1 cup heavy cream

½ cup dark chocolate chips (70% cocoa or more)

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

Pinch of salt

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Stir until fully combined. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake in the preheated oven for 10 minutes. Remove and let cool slightly.

    Melt the chocolate: In a small saucepan over low heat, melt the dark chocolate chips, stirring continuously until smooth. Remove from heat and allow to cool slightly.

      Combine pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, spices (cinnamon, nutmeg, ginger), and a pinch of salt. Mix until thoroughly combined.

        Incorporate chocolate: Fold the melted dark chocolate into the pumpkin mixture until evenly mixed and no streaks remain.

          Fill the tart: Pour the pumpkin-chocolate filling into the cooled tart crust, smoothing the top with a spatula.

            Bake the tart: Place the filled tart in the oven and bake for about 45 minutes, or until the filling is set and a toothpick comes out clean when inserted into the center.

              Cool and serve: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

                Slice and serve: Use a sharp knife to slice the tart into wedges. Each serving can be topped with a dollop of whipped cream and a sprinkle of grated dark chocolate for elegance.

                  Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 8 slices