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Decadent Dark Chocolate Pumpkin Tart

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A rich and indulgent tart with a buttery chocolate crust, creamy spiced pumpkin filling, and velvety dark chocolate ganache topping. Perfect for Thanksgiving or any fall celebration.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2–3 tablespoons (30–45 ml) ice water
  • 1 cup (240 g) pumpkin puree (canned or homemade)
  • 1/2 cup (120 ml) heavy cream
  • 2 large eggs, room temperature
  • 1/3 cup (70 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1/2 cup (120 ml) heavy cream
  • 4 ounces (115 g) dark chocolate, chopped
  • 1 tablespoon (14 g) unsalted butter
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a mixing bowl or food processor, combine the flour, cocoa powder, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  3. Roll and bake the crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to the tart pan, pressing it gently into the edges. Trim any excess dough. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes. Let it cool completely.
  4. Prepare the pumpkin filling: In a bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt until smooth.
  5. Fill and bake: Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula. Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Let the tart cool completely.
  6. Make the ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in the butter for added shine.
  7. Assemble the tart: Pour the ganache over the cooled pumpkin filling, spreading it evenly. Let it set at room temperature for 1 hour or refrigerate for faster results.
  8. Add garnishes: Decorate with whipped cream, chocolate shavings, or chopped pecans as desired.

Notes

[‘Keep your butter cold when making the crust for a flaky texture.’, ‘Don’t overwork the dough to avoid a tough crust.’, ‘Use a sieve or sifter for the cocoa powder to avoid clumps in the crust.’, ‘Taste your spice mixture before adding it to the filling and adjust as needed.’, ‘Let the tart cool completely before adding the ganache to ensure it sets properly.’, ‘If your ganache looks grainy, gently reheat it over a double boiler while stirring constantly.’]

Nutrition

Keywords: Thanksgiving dessert, chocolate tart, pumpkin tart, fall dessert, holiday dessert

Find it online: https://blixfood.com/decadent-dark-chocolate-pumpkin-tart-recipe-for-thanksgiving/