Chocolate Pumpkin Tart

At first, it may seem as if pumpkin and chocolate wouldn’t pair well. But if pumpkin chocolate chip cookies or pumpkin brownies couldn’t convince you, our chocolate pumpkin tart definitely will. The creamy fall-spiced pumpkin filling baked in a bitter chocolate crust with a ganache topping forms a powerhouse of complementary flavors. It’s kind of like a sophisticated version of pumpkin pie, with an elevated taste and matching look. I love crystallized ginger as the finishing touch, but you could also use candied pepitas.

Chocolate Pumpkin Tart Ingredients

• All-purpose flour: All-purpose flour makes a tender, sturdy crust.
• Baking cocoa: I always like to splurge on the best cocoa powder for quality-tasting chocolate desserts.
• Pumpkin pie spice: Pumpkin pie spice is the perfect blend of fall spices. It’s so much easier to use than measuring cinnamon, nutmeg, cloves and ginger one by one.
• Butter: This recipe calls for only one stick of butter. Melt it and let it cool slightly before use.
• Pumpkin: Use canned pumpkin puree, not pumpkin pie filling.
• Eggs: Eggs give classic pumpkin pie filling that custardy texture.
• Orange zest: Orange zest may seem unexpected, but it’s a wonderful pairing with chocolate and pumpkin. Be sure to zest only the orange’s outer skin, not the bitter white pith underneath.
• Heavy whipping cream: Heavy whipping cream thins the pumpkin filling without the filling losing richness. The cream also helps create the shiny chocolate ganache on top!
• Ganache: Our chocolate pumpkin tart is finished with a gorgeous chocolate ganache. You can even add candied ginger as a decoration so the tart looks truly worthy of a bakery case.

Directions

Step 1: Mix the crust ingredients

Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, sugar, baking cocoa, pumpkin pie spice and salt. Stir in the melted butter until the mixture is crumbly.

Step 2: Shape and bake

Press the crust mixture onto the bottom and up the sides of a 10-inch tart pan with a removable bottom. Place the tart pan on a baking sheet, and bake the crust for 10 minutes.

Remove the tart pan from the oven and allow it to cool to room temperature on a wire rack. Don’t turn off the oven just yet!

Editor’s Tip: Try not to pack the mixture into the tart pan. Instead, gently press it into the pan using a 1/4 measuring cup so it’s as even as possible.

Step 3: Mix the filling

Meanwhile, in another large bowl, whisk together the canned pumpkin, eggs, brown sugar, orange zest, pumpkin pie spice and salt until well combined.

Slowly whisk in the heavy whipping cream.

Editor’s Tip: Slowly incorporating the heavy cream into the filling while continuously whisking inhibits lumps from forming.

Step 4: Bake one more time

Pour the filling into the cooled crust.

Slide the tart pan into the oven one more time and bake for 15 minutes. Without opening the oven door, reduce the oven temperature to 350° and continue baking the tart until the filling is set, 40 to 45 minutes. Carefully remove the tart pan from the oven and place the tart on a wire rack to cool to room temperature.

Step 5: Make the ganache

Place the chocolate chips in a small bowl. In a small saucepan, bring the heavy whipping cream just to a boil. Pour the warm cream over the chocolate chips and let them stand for 10 minutes so the cream can soften and melt the chips. Stir them together with a whisk until smooth.

Editor’s Tip: As soon as the cream comes to a boil, immediately take the saucepan off the heat so the cream doesn’t rise and spill over the pot.

Step 6: Decorate the tart

Spread the chocolate ganache over the tart. Place the tart in the fridge and allow it to chill until the ganache is set. If desired, garnish the ganache with crystallized ginger.

Recipe Variations

• Use a crumb crust: Prefer a little more texture in your tart? Omit the chocolate crust for a crumb crust. There are lots of crumb crust ingredients that would pair well here, like Oreos, chocolate wafers, vanilla wafers or even gingersnap cookies.
• Swap in sweet potatoes for the pumpkin: Prefer sweet potatoes to pumpkin? Swap in a can of sweet potato puree for the pumpkin puree.
• Leave off the ganache: The ganache makes this tart super rich and chocolaty. If that’s too much for you, feel free to leave it off. Keep it plain, add a drizzle of salted caramel sauce or spread whipped cream on top.

How to Store a Chocolate Pumpkin Tart

Store this chocolate pumpkin tart in the fridge for up to three days. Keep the tart covered tightly with storage wrap or in an airtight container so the ganache or custard doesn’t absorb lingering fridge smells.

Can you make a chocolate pumpkin tart ahead of time?

Yes, you can make a chocolate pumpkin tart ahead of time. With three components, the tart takes a bit of time. I would make this the day before serving so it’s ready to go whenever it’s time to serve dessert.

Chocolate Pumpkin Tart Tips

Can you use homemade pumpkin puree instead of canned for this chocolate pumpkin tart?

I don’t recommend using homemade pumpkin puree for this chocolate pumpkin tart. Homemade pumpkin puree isn’t as consistent in texture as canned pumpkin, as it tends to be a little more watery and less flavorful.

How can you cut clean, precise slices of this chocolate pumpkin tart?

To cut clean, precise slices of the chocolate pumpkin tart, run a sharp chef’s knife under very hot water, carefully wipe it dry, then make the first cut. The hot, dry knife will easily break through the layers without dragging them down, so the edges will be nice and sharp. After the first cut, run the knife under the hot water and wipe it dry again, then make the second cut. Repeat this process until the whole tart is cut.

How do you serve chocolate pumpkin tart?

Serve the chocolate pumpkin tart chilled from the fridge or at room temperature; just avoid leaving the tart out at room temperature for over two hours for food safety reasons. This tart plates beautifully, especially with a dollop of homemade whipped cream. Serve it with glasses of late-harvest riesling, sauternes or port.