Dark Chocolate Pumpkin Tart
This Dark Chocolate Pumpkin Tart combines the cozy spice of pumpkin pie with the richness of a chocolate dessert in one stunning slice. A crisp cocoa cookie crust holds a silky, spiced pumpkin custard, and a glossy layer of dark chocolate ganache finishes the top. It bakes in a single tart pan, uses canned pumpkin, and looks far fancier than the effort it takes.
Equipment
- 9-inch tart pan with removable bottom Essential for easy unmolding and clean slices
- Food processor For crushing chocolate wafer cookies; a zip-top bag and rolling pin work as an alternative
- Rimmed baking sheet Makes it easy to move the tart pan in and out of the oven
- Wire cooling rack
- Instant-read thermometer For checking that the custard center reaches 170°F (77°C)
- Offset spatula For spreading the ganache evenly
- Medium mixing bowl and whisk
- Small saucepan and heatproof bowl For heating cream and making ganache
- Flat-bottomed measuring cup or glass For pressing the crust firmly into the pan
- Rubber spatula
- Sharp knife Wipe with a warm, damp towel between cuts for clean slices
Ingredients
For the Crust
- 1 3/4 cups chocolate wafer cookies finely crushed; about 28 wafers or roughly 6 to 7 ounces
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
For the Pumpkin Filling
- 1 can (15 ounces) pure pumpkin puree not pumpkin pie filling
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
For the Dark Chocolate Ganache
- 6 ounces (170 g) dark chocolate baking bars 60% to 70% cacao, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter
For Garnish and Serving
- flaky sea salt for garnish
- crystallized ginger finely chopped, optional garnish
- whipped cream for serving
Instructions
- Position an oven rack in the center and preheat to 350°F (175°C). Lightly spray a 9-inch tart pan with a removable bottom and place it on a rimmed baking sheet.
- Pulse the chocolate wafer cookies in a food processor until fine and sandy. Measure 1 3/4 cups of crumbs into a medium mixing bowl.
- Stir the sugar and 1/4 teaspoon salt into the crumbs, then pour in the melted butter and mix until the crumbs look like damp sand. Press firmly across the bottom and up the sides of the tart pan using the flat bottom of a measuring cup.
- Bake the crust for 10 minutes, until it smells chocolatey and looks set. Remove from the oven and let it cool on the baking sheet while you make the filling; keep the oven at 350°F (175°C).
- Whisk the pumpkin puree and sweetened condensed milk until smooth. Add the eggs, pumpkin pie spice, vanilla, and 1/2 teaspoon salt, whisking gently until combined without whipping in too much air.
- Pour the filling into the slightly cooled crust to about 1/4 inch below the rim, and tap the baking sheet gently on the counter to release air bubbles. Bake for 45 to 55 minutes, until the edges are set and the center only jiggles slightly, reaching about 170°F (77°C). Tent the edges with foil if they darken too quickly.
- Move the tart, still on its baking sheet, to a wire rack and cool at room temperature for 1 hour. Chill in the refrigerator for at least 1 more hour before adding the ganache.
- Place the chopped dark chocolate in a heatproof bowl. Heat the cream until it steams and tiny bubbles form around the edge but does not boil hard, then pour it over the chocolate and let it sit for 2 minutes. Stir slowly until smooth and glossy, add the butter, and stir until melted. Let the ganache cool for about 10 minutes until slightly thickened but still pourable.
- Pour the ganache into the center of the cold tart and spread it gently to the edges with an offset spatula. Tap the pan on the counter to level the surface, then refrigerate for 1 hour until the ganache is set.
- Set the tart on top of a sturdy can or jar and let the outer ring slide down. Slide the tart onto a serving plate, sprinkle with flaky sea salt and chopped crystallized ginger if desired, and serve each slice with whipped cream.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, since the filling is already sweetened and spiced and will throw off the balance of the recipe.
- Pack the crust firmly so it slices cleanly instead of crumbling; the flat bottom of a measuring cup helps.
- Bake until just set: the center should wobble slightly because it firms up as it cools.
- Do not skip the cooling time before adding ganache; pouring it onto a warm tart will make it melt into the filling and look streaky.
- Chop the chocolate finely so it melts smoothly into the hot cream without lumps.
- Choose dark chocolate between 60% and 70% cacao for rich flavor without bitterness; if using above 80%, add an extra tablespoon or two of cream.
- For clean slices, wipe a sharp knife with a warm, damp towel between cuts to keep the ganache shiny and edges neat.
- Make ahead: the tart is ideal made a day ahead; bake, chill, add ganache, and keep covered in the refrigerator until serving.
- Storage: keep covered in the refrigerator for up to 4 days, or wrap individual slices tightly and freeze for up to 1 month, thawing overnight in the fridge.
- Serve slices at room temperature for 15 to 20 minutes for the best flavor and a softer ganache.
Nutrition
Serving: 1SliceCalories: 550kcalCarbohydrates: 65gProtein: 8gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 280mgPotassium: 420mgFiber: 4gSugar: 47gVitamin A: 120IUVitamin C: 4mgCalcium: 15mgIron: 15mg
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