Dark Chocolate Pumpkin Tart Recipe

Introduction

Silky, aromatic, and deeply indulgent, this Dark Chocolate Pumpkin Tart Recipe blends earthy pumpkin puree with rich cocoa notes and a crisp, buttery crust. Each bite delivers a balance of smooth filling and snappy chocolate crust that feels both cozy and sophisticated. Perfect for fall gatherings or holiday tables, this dessert stands out from classic pumpkin pie with its bold chocolate depth. In this Dark Chocolate Pumpkin Tart Recipe, you’ll discover how to create a bakery-style tart at home with confidence and flair. You’ll learn how to master texture, flavor balance, and presentation.

Why You’ll Love This Recipe

This Dark Chocolate Pumpkin Tart Recipe offers everything dessert lovers crave. The contrast between the creamy pumpkin filling and the crisp dark chocolate crust creates a luxurious mouthfeel. Cocoa enhances the natural sweetness of pumpkin without overpowering warm spices. Unlike traditional pies, this tart feels refined yet approachable, making it ideal for dinner parties or festive celebrations. You can prepare it ahead, which saves time on busy holidays. The filling bakes evenly and slices cleanly, giving you picture-perfect servings. If you enjoy desserts that feel indulgent but not overly sweet, this chocolate pumpkin tart delivers balance, elegance, and comfort in every forkful.

Ingredients

This Dark Chocolate Pumpkin Tart Recipe uses simple ingredients that work together seamlessly.
For the crust:

1 1/4 cups (155 g) all-purpose flour
1/4 cup (30 g) unsweetened dark cocoa powder
1/2 cup (113 g) cold unsalted butter, cubed
1/4 cup (50 g) granulated sugar
1 large egg yolk
2 tablespoons cold water

For the filling:

1 1/2 cups (340 g) pumpkin puree
3/4 cup (150 g) brown sugar
3/4 cup (180 ml) heavy cream
3 oz (85 g) dark chocolate, melted
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt

Pro Tips

Use high-quality dark chocolate with at least 60 percent cocoa to deepen flavor. Melt it gently and let it cool slightly before mixing to avoid scrambling the eggs. Chill the crust thoroughly before baking to prevent shrinkage and keep edges sharp. Blind bake until just set, not browned, so the crust stays crisp under the filling. When baking the tart, place it on the center rack to ensure even heat distribution. Let the tart cool completely before slicing, as the filling sets firmly and delivers clean, elegant slices every time.

Instructions

Step 1
Prepare the crust by combining flour, cocoa powder, and sugar in a bowl. Add cold butter and rub it in until the mixture resembles coarse crumbs. Mix in egg yolk and cold water until the dough comes together. Wrap and chill for 30 minutes.

Step 2
Roll out the chilled dough on a lightly floured surface. Press it into a 9-inch tart pan with a removable base. Trim edges neatly and chill again for 15 minutes to help the crust hold its shape.

Step 3
Preheat the oven to 350°F (175°C). Line the crust with parchment and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake for 5 more minutes. Let cool slightly.

Step 4
Prepare the filling by whisking pumpkin puree, brown sugar, spices, salt, and vanilla until smooth. Stir in melted dark chocolate and heavy cream. Add eggs one at a time, mixing gently.

Step 5
Pour filling into the prepared crust. Smooth the surface with a spatula. Bake for 35 to 40 minutes until the center sets with a slight wobble.

Step 6
Cool the tart completely at room temperature, then refrigerate for at least 2 hours before serving for best texture and flavor.

Variations

Turn this into a gluten-free chocolate pumpkin tart by using a gluten-free flour blend for the crust. For a dairy-free version, swap butter with plant-based butter and use coconut cream instead of heavy cream. Add espresso powder to the filling for a mocha twist that enhances the dark chocolate notes. You can also top the tart with a thin layer of chocolate ganache for an extra-decadent dark chocolate pumpkin dessert that feels restaurant-worthy.

Storage and Serving

Store the tart covered in the refrigerator for up to 4 days. Keep slices separated with parchment to maintain clean edges. Serve chilled for a firm, silky texture or let it sit at room temperature for 15 minutes for a softer bite. Garnish with whipped cream, cocoa dust, or chocolate curls. This Dark Chocolate Pumpkin Tart Recipe pairs beautifully with coffee, espresso, or a glass of dessert wine for special occasions.

FAQs

Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains sugar and spices that affect texture and balance.

How do I know when the tart is done?
The edges set firmly while the center jiggles slightly when shaken.

Can I freeze this tart?
Yes, wrap it tightly and freeze for up to one month. Thaw overnight in the fridge.

What pan works best?
A fluted tart pan with a removable bottom ensures easy release and clean presentation.

Does chocolate overpower pumpkin flavor?
No, dark chocolate enhances pumpkin’s earthiness without masking it.

Conclusion

This Dark Chocolate Pumpkin Tart Recipe is comfort food at its finest — a silky pumpkin filling layered with bold dark chocolate and a crisp cocoa crust. It’s the kind of dish that elevates holiday tables, impresses guests, and satisfies chocolate lovers who want something richer than classic pumpkin pie.