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pumpkin chocolate tart on a white cake plate
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Pumpkin Chocolate Tart

A spiced chocolate crust, coated with solid chocolate, and filled with a creamy pumpkin pie filling. This dessert is perfect for fall!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 55 minutes
Set Time 1 hour
Total Time 2 hours 40 minutes
Servings 8
Calories 457kcal
Author Meghan

Equipment

  • 10-inch tart pan
  • fine mesh sieve/strainer

Ingredients

For the crust:

  • 1 cup all purpose flour plus more for work surface
  • ¼ cup plus 1 tablespoon sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup cold butter, cut into small pieces 1 stick
  • 1 large egg
  • 4 ounces best-quality semisweet or bittersweet chocolate finely chopped

For the filling:

  • 15 ounces canned pumpkin puree
  • ¾ cup firmly packed light-brown sugar
  • 8 ounces creme fraiche or sour cream
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

To make the crust:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
    1 cup all purpose flour, ¼ cup plus 1 tablespoon sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ cup cold butter, cut into small pieces, 1 large egg
  • Preheat oven to 350°F. On a lightly floured working surface, roll out dough to just thicker than ⅛ inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess to make flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
    chocolate tart crust in a tart pan before baking
  • Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
    4 ounces best-quality semisweet or bittersweet chocolate
    chocolate spread over the warm tart crust

To make the filling:

  • In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche/sour cream, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
    15 ounces canned pumpkin puree, ¾ cup firmly packed light-brown sugar, 8 ounces creme fraiche or sour cream, 3 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon salt
    a bowl filled with pumpkin tart filling ingredients before mixing
  • Pass mixture through a fine mesh sieve/strainer set over a clean bowl; discard solids. Pour filling into prepared crust.
    the solid chunks of filling left in a strainer after being whisked through
  • Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
    a baked pumpkin tart on a cooling rack
  • Refrigerate until well set, at least 1 hour and up to 1 day.
  • Decorate as desired right before serving.

Notes

Source: Adapted from Martha Stewart.com (crust; filling)
Nutritional information is only an estimate and will vary based on your ingredients and substitutions.   
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Nutrition

Calories: 457kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 360mg | Potassium: 350mg | Fiber: 4g | Sugar: 34g | Vitamin A: 8.931IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 3mg