Chocolate pumpkin tart is the perfect October bake! You will love the pairing of rich chocolate crust and light, pumpkin spiced filling. This tart is so much fun to make all throughout fall. However, the contrast of orange pumpkin and dark chocolate totally screams Halloween to me!
Tart baking is a new favorite for me. Whether it’s a classic chocolate tart or a festive tart like this one, there is something that feels extra decadent and special about tarts! However, you will be so surprised at how incredibly simple this chocolate pumpkin tart is to make. First, you will mix together the crust ingredients and bake the crust. While the crust is baking, you will make your tart filling. Then, once the filling and crust have both cooled, you pour the filling over the crust. Finally, if you’re feeling fancy, finish it off with a chocolate drizzle! Easy as pie (or shall I say tart?)!
Ingredient Line Up
- Cocoa powder
- Granulated sugar
- Unsalted butter, melted
- Salt
- Pumpkin puree – Make sure you don’t use pumpkin pie filling!
- Eggs
- Heavy cream
- Cornstarch
- Spices – ground cinnamon and pumpkin pie spice
- Semi sweet chocolate (optional)
- Coconut oil (optional)
Tips for Chocolate Pumpkin Tart Success
- Feeling festive? Use the chocolate drizzle to pipe a spiderweb!
- Temper your eggs before adding them to your filling mixture to prevent them from scrambling.
- Serve the tart chilled so that the filling is nice and firm. This tart is best the day it’s made.
- Use a tart pan that has a removable bottom for easy removal and clean up! It’s all I ever use!
- Don’t have pumpkin pie spice? Use 1/4 tsp each of ground nutmeg, allspice, ground ginger, and ground cloves.
Chocolate Pumpkin Tart
Ingredients
Chocolate Crust
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
Pumpkin Filling
- 1 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- t tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup heavy cream
- 2 large eggs
- 1 tbsp cornstarch
Chocolate Drizzle (optional)
- 2 oz semi sweet chocolate chopped
- 1 tsp coconut oil
Instructions
Chocolate Crust
- Whisk the melted butter, sugar, cocoa powder, salt, and flour together in a large bowl. The dough will appear a bit dry.
- Press the dough into a greased tart pan. Use the back of a measuring cup or a rubber spatula to press it down evenly.
- Bake the crust at 425°F for 10 minutes. Let the crust cool completely.
Pumpkin Filling
- Whisk together the pumpkin puree, sugar, cinnamon, pumpkin pie spice and heavy cream in a medium saucepan.
- Cook the mixture over medium heat until it's hot but not bubbling. Be sure to whisk it often.
- In a small bowl whisk the eggs and cornstarch together.
- Add the egg mixture to the saucepan whisking constantly.
- Continue cooking until the mixture is thick and bubbling. Be sure to stir constantly!
- Let filling cool completely before pouring it over your cooled crust.
- Chill the tart at least one hour before serving.
Chocolate Drizzle (optional)
- Add the chopped chocolate and coconut oil together in a small bowl.
- Microwave in 20 second increments until melted, stirring between each increment.
- Use a piping bag or a spoon to drizzle the chocolate over the tart.
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