Decadent Chocolate Pumpkin Tart
A rich and creamy dessert that combines chocolate and pumpkin for a delightful treat.
Equipment
- 9-inch round tart pan Use a removable bottom for easy serving.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.5 cup dark cocoa powder
- 0.75 cup granulated sugar
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter, melted
- 1 can pure pumpkin (15 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon kosher salt
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9-inch round tart pan with a removable bottom using non-stick cooking spray.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Create a well in the center and pour in the melted butter. Mix until a crumbly dough forms.
- Press the dough into the bottom and up the sides of the tart pan. Place the tart pan on a baking sheet and bake the crust for 10 minutes. The crust may bubble slightly as it bakes. Remove from the oven and let it cool for 10 minutes.
- In another mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt. Ensure all ingredients are well combined for a smooth filling.
- Pour the pumpkin mixture into the crust, spreading it evenly.
- Bake for 10 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (180°C) and bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Allow the tart to cool for at least 1 hour before serving. For an extra touch, add a dollop of whipped cream on top if desired. You could even sprinkle some cinnamon or nutmeg on the whipped cream for added flavor.
Notes
For an extra touch, sprinkle some cinnamon or nutmeg on the whipped cream before serving.