Pumpkin Dark Chocolate Tart
This pumpkin dark chocolate tart features a creamy spiced pumpkin filling, a crisp chocolate biscuit crust, and a luscious dark chocolate ganache topping. Perfect for cozy fall gatherings and festive tables.
Equipment
- Mixing Bowl
- Spatula
- Tart Pan (24 cm)
- Oven
- Whisk
Ingredients
Chocolate Biscuit Crust
- 200 g chocolate biscuits e.g. digestive or Oreo-style
- 70 g unsalted butter melted
- 1 tbsp cocoa powder optional, for richer flavor
Pumpkin Filling
- 250 g pumpkin purée smooth and unsweetened
- 150 g cream cheese room temperature
- 100 g brown sugar
- 1 large egg
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Dark Chocolate Ganache
- 150 g dark chocolate minimum 70% cocoa, finely chopped
- 150 ml heavy cream
- 1 tbsp unsalted butter optional, for shine
Instructions
- Make the crust: Crush the chocolate biscuits into fine crumbs using a food processor. Combine with melted butter (and cocoa powder if using) until evenly moistened. Press into the base and sides of a tart pan. Bake at 180°C for 10 minutes. Let cool.
- Prepare the filling: In a bowl, mix pumpkin purée, cream cheese, and brown sugar. Whisk in the egg, spices, and salt until smooth. Pour into the cooled crust and bake at 170°C for 25 minutes or until just set. Cool completely.
- Make the ganache: Heat cream in a saucepan until steaming (do not boil). Pour over the chopped chocolate, let sit 1 minute, then stir until smooth. Stir in butter if using. Spread gently over cooled tart.
- Chill the tart for 1 hour before slicing and serving.
Notes
Store in the fridge for up to 3 days. You can top each slice with whipped cream or extra shaved chocolate for serving.