The Perfect Pumpkin Chocolate Tart for Thanksgiving.

Satisfy your sweet tooth and love for the holidays with this pumpkin chocolate tart! The fall flavors of spiced pumpkin and rich semi-sweet chocolate make this a wonderful Thanksgiving dessert. The crust is delicate and smooth, and no crumbs will be left on your plate. 

I first got inspired by Martha Stewart’s Pumpkin Chocolate Tart Recipe, which I made every thanksgiving holiday for years. But since then, I have been improving the original recipe and making slight changes until I finally perfected it. 

Heavy Cream vs. Crème Fraiche 

Pro tip! Add crème fraiche to the filling so that it becomes rich and luscious. The smooth and creamy texture of this pumpkin chocolate tart is unbeatable. If you don’t have crème fraiche, you can also substitute it with heavy cream. All you need is 6 ounces! 

How to Make the Best Crust? 

Like a traditional pie crust, it is best to use cold butter. Using cold butter and making sure you don’t over-incorporate the butter into the flour allows the crust to be as rich, buttery, and flakey as possible. The crust for this tart is very similar to a traditional pie crust, but it is pressed into the baking pan. It is also much thicker than a pie crust. Using cold butter will make it easier for your crust to maintain its shape as you roll it. 

Add a Bit of Booze 

An excellent way to enhance the flavor of your dough and improve its consistency is to add a touch of alcohol. Adding cognac or brandy will make the dough super flakey and keep the dough moist. The alcohol will also prevent the gluten from binding, which allows the crust to be even softer. 

Making The Ingredients Ahead of Time

If you are super busy this holiday season, there is no need to worry. You can still have a delicious dessert ready within no time. One excellent tip for preparing a large meal is to make the ingredients ahead of time and simply assemble the dish, or in this case, dessert, the day you need it. This recipe can make both dough and pie mixture two days ahead of time! 

How to Store Pumpkin Chocolate Tart?

You can store this pumpkin chocolate tart at room temperature for up to a day or two. Just make sure it is wrapped with aluminum foil or plastic wrap to ensure it is well covered. If you want to store it for longer than 2 days, you can also keep it in an airtight container and store it in the refrigerator for up to 5 days.

Can You Freeze Pumpkin Chocolate Tart? 

Yes, you can freeze pumpkin chocolate tart! It may not be as delicious as enjoying a freshly baked tart, but you can also freeze it for anywhere between 1 to 2 months. Once your tart is completely cooled, wrap it in cling wrap and keep it in a freezer-safe airtight container. 



Adjust Servings
1 cup flour
¼ cup powdered sugar
¼ cup cocoa unsweetened
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon clove
1 stick 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
¾ cup brown sugar
8 oz cream Fraiche
3 large eggs
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
teaspoon clove


Make the crust. Place flour, cocoa, sugar, salt, cinnamon, and clove in the food processor, pulse to combine, and add the cold cubed butter until the mixture becomes coarse.
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Add the egg yolk, the two tablespoons of cream, and one tablespoon of brandy mix until the dough comes together.
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Turn dough onto a piece of plastic wrap and flatten it into a desk. Wrap well: refrigerate for at least an hour before using.
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You could make the pumpkin filling in a large bowl. Whisk together the pumpkin puree with sugar until the sugar is dissolved, and add the eggs.
Add all the spices and mix them. Add the brandy and whisk together!
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Roll out the dough on a lightly floured surface about ⅛ inch. Brush off excess flour and transfer the dough to a 10-inch tart pan with a removable bottom.
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Press dough into the pan’s bottom and sides and trim any extra dough. Brik the bottom and the side lightly with a fork, and chill for about 30 minutes
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Preheat the oven to 350 F. Bake the shell until firm, about 15 minutes. While it’s hot, sprinkle 3 oz of semi-sweet chocolate and smoothie with a spatula and let it come to room temperature before proceeding to the next step.
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Place the baked chocolate tart crust into a baking sheet for easy transport to the oven. Pour the pumpkin filling into the baked chocolate tart crust.
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Make sure you fill the crust until the filling is only a few millimeters under the top edge, and bake for about 35 minutes until the center is fully baked. If you see cracked on the top, that means it's overcooked!
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Transfer to a cooling rack for about 2 to 3 hours before serving! Enjoy
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