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!
Pumpkin chocolate tart lovers, 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 rich allure of semi-sweet chocolate. And if you’re hungry for more festive delights, be sure to 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 that is 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 overall flavor profile of the tart.
Together, these ingredients create a harmonious blend of sweet, creamy, spiced, and slightly boozy flavors in each delicious bite of the Pumpkin Tart.
Creme Fraiche vs. Heavy Cream
Pro Tip! Elevate your pumpkin tart recipe with creme fraiche in the filling. This switch gives the tart an irresistibly rich and smooth texture. Can’t find creme fraiche? Don’t worry; you can also substitute it with 6 ounces of heavy cream.
Perfect Crust Tips
Cold butter is your best friend when it comes to pie or tart crusts. To achieve a crust that is both flakey and rich, refrain from over-mixing the cold butter into the flour. Here’s another secret: a tablespoon of cognac or brandy can make your crust even more flavorful and tender.
Pumpkin Spice Substitute?
Absolutely! If you don’t have individual spices like cinnamon, ginger, nutmeg, and clove on hand—or if you’re simply looking for a quicker option—you can definitely use a pre-made pumpkin spice blend. For this pumpkin chocolate tart recipe, you can substitute the individual spices with approximately 1 1/2 to 2 teaspoons of pumpkin spice blend, adjusting to taste. Remember that pre-made blends can vary in flavor and potency, so you may want to start with a lesser amount and adjust according to your preference.
Prep Ahead for Holidays
Pressed for time? You can make the dough and pumpkin filling two days before the big event. So, this pumpkin chocolate tart recipe won’t add to your stress even if you’re swamped with holiday preparations.
Storing and Freezing Tips
Keep your tart fresh at room temperature for up to two days by wrapping it with aluminum foil or plastic wrap. To store it for up to five days, simply place it in an airtight container in the refrigerator. Freezing? Wrap the fully cooled tart in cling wrap and store it in a freezer-safe container for 1 to 2 months.
Tell Me How I’m Doing?
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!