Print & Share This Recipe!
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:
1X
2X
3X
Adjust Servings
| 1 cup all purpose 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 oz semi sweet chocolate chips | |
| 2-3 tablespoons whole milk. |
Preparation
1
Make the Chocolate Crust
In a food processor, combine the flour, cocoa powder, powdered sugar, salt, cinnamon, and clove. Pulse 2-3 times to mix. Add the cold, cubed butter. Pulse 8-10 times until the mixture resembles coarse sand with some pea-sized butter pieces.Make the Chocolate Crust
In a food processor, combine the flour, cocoa powder, powdered sugar, salt, cinnamon, and clove. Pulse 2-3 times to mix. Add the cold, cubed butter. Pulse 8-10 times until the mixture resembles coarse sand with some pea-sized butter pieces.Make the Chocolate Crust
2
Add the Wet Ingredients
Add the egg yolk, heavy cream, and brandy (if using) to the food processor. Pulse just until the dough starts to come together and looks shaggy.
Add the egg yolk, heavy cream, and brandy (if using) to the food processor. Pulse just until the dough starts to come together and looks shaggy.
3
Chill the Dough
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
4
Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree and brown sugar until the sugar is fully dissolved. Add the eggs, creme fraiche, cinnamon, ginger, nutmeg, and clove. Whisk until smooth and well combined.
In a large bowl, whisk together the pumpkin puree and brown sugar until the sugar is fully dissolved. Add the eggs, creme fraiche, cinnamon, ginger, nutmeg, and clove. Whisk until smooth and well combined.
5
Assemble the Tart
Preheat the oven to 350°F. Roll out the chilled dough to about 1/8-inch thickness. Carefully press it into a 10-inch tart pan with a removable bottom. Trim any excess dough from the edges.
Preheat the oven to 350°F. Roll out the chilled dough to about 1/8-inch thickness. Carefully press it into a 10-inch tart pan with a removable bottom. Trim any excess dough from the edges.
6
Pre-Bake the Crust
Prick the bottom of the crust lightly with a fork, then chill in the refrigerator for 30 minutes. Bake at 350°F for 15 minutes until set. Let cool while you prepare the filling.
Prick the bottom of the crust lightly with a fork, then chill in the refrigerator for 30 minutes. Bake at 350°F for 15 minutes until set. Let cool while you prepare the filling.
7
Add the Chocolate Layer
While the crust is still hot, sprinkle semi-sweet chocolate chips over the surface. Let them melt for 1-2 minutes, then spread evenly with a spatula.
While the crust is still hot, sprinkle semi-sweet chocolate chips over the surface. Let them melt for 1-2 minutes, then spread evenly with a spatula.
8
Bake the Tart
Pour the pumpkin filling into the baked crust and spread evenly. Bake at 350°F for about 35 minutes, until the center is just set and jiggles slightly when gently shaken. The filling should look set but not firm. Avoid over-baking - cracks on the surface mean it's been in too long.
Pour the pumpkin filling into the baked crust and spread evenly. Bake at 350°F for about 35 minutes, until the center is just set and jiggles slightly when gently shaken. The filling should look set but not firm. Avoid over-baking - cracks on the surface mean it's been in too long.
9
Cool the Tart
Transfer the tart to a cooling rack and let it cool for 2-3 hours. This allows the filling to set completely.
Transfer the tart to a cooling rack and let it cool for 2-3 hours. This allows the filling to set completely.
10
Chocolate Drizzle
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!
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!