Description
Indulge in our decadent Dark Chocolate Pumpkin Tart recipe, blending rich pumpkin puree with dark chocolate in a buttery cookie crust. Perfect for fall gatherings, this dessert promises a symphony of flavors in every bite.
Ingredients
1 1/2 cups chocolate cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted
1 cup canned pumpkin puree
1/2 cup packed brown sugar
1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
6 ounces dark chocolate, finely chopped
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Mix chocolate cookie crumbs and melted butter until combined.
- Press mixture into a 9-inch tart pan.
- Bake for 8-10 minutes, then cool.
- Make the Filling:
- Whisk pumpkin puree, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, ginger, and salt in a bowl.
- Prepare the Chocolate:
- Heat a small amount of cream until simmering.
- Pour over dark chocolate, let sit, then stir until smooth.
- Combine Filling and Chocolate:
- Gradually whisk chocolate mixture into pumpkin mixture.
- Assemble and Bake:
- Pour filling into crust.
- Bake at 350°F (175°C) for 30-35 minutes.
- Cool on a rack, then refrigerate for 2 hours.
Notes
Serve chilled with whipped cream or ice cream.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart (8 servings)