Pumpkin tart recipe lovers, this dessert is a delightful blend of velvety pumpkin, warm spices, and a decadent chocolate crust. It’s a slice of autumn heaven, and I can’t wait to share the recipe with you!
Type of Cuisine:
American
Prep Time: 1 hour.
Cook Time: 35 minutes
How Many Servings?
8-10 servings
Table of Contents
Pumpkin tart recipe fans, your ultimate Thanksgiving dessert has arrived! Have you ever dreamed of baking a holiday treat that turns heads and tantalizes taste buds? Look no further. Originating from a Martha Stewart classic, this tart is a culinary masterpiece that combines the earthy spices of pumpkin with the decadent allure of semi-sweet chocolate. And if you’re hungry for more festive delights, try our cream cheese pumpkin muffins and classic apple pie as well. With this pumpkin chocolate tart recipe leading the charge, your holiday spread is destined for greatness.
Key Ingredients Pumpkin Tart Recipe
Chocolate Crust Tart:
- The chocolate crust brings a rich, decadent flavor with a hint of bitterness from the unsweetened cocoa. The sweetness of powdered sugar and the creamy, buttery texture balances it.
For the Pumpkin Filling:
- The pumpkin puree provides a smooth, earthy sweetness quintessential to pumpkin-based desserts.
- Brown sugar enhances the sweetness with its deep, caramel-like notes.
- Cream fraiche adds a creamy and slightly tangy element, complementing the pumpkin’s and brown sugar’s sweetness.
- Eggs contribute to the filling’s custard-like texture and provide richness.
- The cinnamon, ginger, nutmeg, and clove blend adds warmth, depth, and a hint of spiciness to the filling.
- Cognac or brandy (optional) can impart subtle fruity and woody notes, elevating the tart’s overall flavor profile.
Creme Fraiche or Heavy Cream?
Here’s a little tip to take your pumpkin tart to the next level: use creme fraiche in the filling. It makes the tart super rich and smooth—seriously, you’ll love it! But don’t stress if you can’t find it. Heavy cream (about 6 ounces) works just as well.
The Secret to a Perfect Crust
Cold butter is your best friend when making a tart crust. Just don’t over-mix it into the flour—you want those little buttery pockets for a flaky texture. Oh, and here’s a fun trick: add a tablespoon of cognac or brandy to the dough. Trust me, it makes the crust extra tender and flavorful!
What If I Don’t Have Pumpkin Spice?
No worries! You can swap in a pre-made pumpkin spice blend. For this tart, 1 ½ to 2 teaspoons should do the trick. Start with less and add more if you like—it’s always easier to add than to take away.
Make It Ahead and Relax
Feeling swamped with holiday prep? Don’t worry! You can make the dough and fill the pumpkin two days ahead. That way, on the big day, you have to assemble and bake.
How to Store or Freeze Your Tart
- Room Temperature: Wrap it in aluminum foil or plastic wrap, and it will stay fresh for two days.
- Fridge: Pop it into an airtight container, and it’s good for up to five days.
- Freezer: Once the tart is thoroughly cooled, wrap it in plastic wrap and stash it in a freezer-safe container. It’ll keep for 1–2 months.
Preparation
In a food processor, combine the flour, cocoa, sugar, salt, cinnamon, and clove. Pulse briefly to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse sand..
Add the egg yolk, heavy cream, and brandy (if using) to the food processor. Pulse until the dough starts to come together.
In a large bowl, whisk together the pumpkin puree and brown sugar until the sugar is fully dissolved. Add the eggs, spices, and creme fraiche, and whisk until the mixture is smooth and well combined.
Preheat the oven to 350°F. Roll out the chilled dough to about ⅛-inch thickness and carefully press it into a 10-inch tart pan with a removable bottom. Trim any excess dough from the edges for a clean finish.
In a microwave-safe bowl, combine 3 oz of chocolate chips and 2 tablespoons of milk. Heat in 20-second intervals, stirring after each, until smooth.
Transfer the melted chocolate to a ziplock bag, snip a small corner, and drizzle it over the tart in your desired pattern.
Let the tart cool completely before slicing—then serve and celebrate!
Discover the simple joy of baking with this Pumpkin Chocolate Tart recipe. With its blend of spiced pumpkin and rich chocolate, it’s an easy yet impressive dessert perfect for Thanksgiving.
Type of Cuisine:
American
Prep Time: 1 hour.
Cook Time: 35 minutes
How Many Servings?
8-10 servings
Ingredients:
Adjust Servings
| 1 cup flour | |
| 1/4 cup powdered sugar | |
| 1/4 cup unsweetened cocoa | |
| ½ teaspoon salt | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon clove | |
| 1 stick unsalted butter (cut into cubes and kept cold) | |
| 1 egg yolk | |
| 2 tablespoons heavy cream | |
| 1 tablespoon cognac or brandy (optional) | |
| 3 oz semi-sweet chocolate chip |
For the pumpkin filling:
| 1 can pumpkin puree ( 15 oz ) | |
| ¾ cup brown sugar | |
| 8 oz cream Fraiche | |
| 3 large eggs | |
| 1 teaspoon cinnamon | |
| ½ teaspoon ginger | |
| ¼ teaspoon nutmeg | |
| ⅛ teaspoon clove |
The Final Touch: Chocolate Drizzle
| 3 ounces of semi sweet chocolate chips | |
| 2 tablespoons of whole milk. |
Preparation
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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I would love to hear your experience!
I’d love to hear from you! If you’ve tried this Pumpkin Chocolate Tart, please leave a comment below to share your experience. Have a question or tip to share? We’re all ears. Your feedback makes our recipes even better, and it helps other readers as well. Happy baking!