Introduction

Silky pumpkin custard, deep cocoa aroma, and a crisp chocolate crust come together in this Simple Dark Chocolate Pumpkin Tart that tastes like autumn wrapped in elegance. Each bite balances bittersweet chocolate with warm pumpkin spice, creating a dessert that feels indulgent yet approachable. What makes this Simple Dark Chocolate Pumpkin Tart special is its contrast of textures and its foolproof method that delivers bakery-quality results at home. You’ll learn how to build bold chocolate flavor, achieve a creamy pumpkin filling, and finish with a tart that slices beautifully every time.

Why You’ll Love This Recipe

This Simple Dark Chocolate Pumpkin Tart wins hearts because it blends comfort and sophistication without complicated steps. The crisp chocolate crust snaps gently under your fork, while the pumpkin filling stays luxuriously smooth. Dark chocolate adds depth that keeps the sweetness in check, so every bite feels balanced rather than heavy. You can prepare it ahead, which makes it perfect for holidays or dinner parties. Unlike a classic pumpkin pie, this tart feels refined and modern, yet it keeps familiar flavors everyone loves. The recipe also suits confident beginners because each step builds logically, and the filling sets reliably. If you love texture contrasts, rich cocoa notes, and a dessert that looks impressive with minimal effort, this Simple Dark Chocolate Pumpkin Tart deserves a spot in your rotation.

Ingredients

For the crust, you’ll need 1 1/4 cups (155 g) all-purpose flour, 1/4 cup (30 g) unsweetened cocoa powder for deep chocolate flavor, 1/2 cup (100 g) granulated sugar, and 1/2 teaspoon fine salt. Add 1/2 cup (113 g) cold unsalted butter, cubed, plus 1 large egg yolk to bind the dough.

For the filling, use 1 1/2 cups (360 g) pumpkin puree, 3/4 cup (150 g) brown sugar, 2 large eggs, 1/2 cup (120 ml) heavy cream, and 4 oz (115 g) dark chocolate, melted and slightly cooled. Season with 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and a pinch of nutmeg. These ingredients create the signature flavor of a Simple Dark Chocolate Pumpkin Tart and also work beautifully in a chocolate pumpkin tart recipe or dark chocolate pumpkin pie variation.

Pro Tips

First, keep your butter cold when making the crust. Cold butter creates flaky layers and prevents spreading during baking. Cut it in quickly and chill the dough if your kitchen feels warm.

Second, melt the dark chocolate gently and let it cool slightly before mixing. Hot chocolate can scramble eggs and dull the pumpkin flavor. Smooth, cooled chocolate blends seamlessly and delivers that rich cocoa finish you want in a Simple Dark Chocolate Pumpkin Tart.

Third, bake low and slow. Moderate heat allows the pumpkin custard to set evenly without cracking. Pull the tart when the center jiggles slightly, then let residual heat finish the job. These techniques also improve results in an easy pumpkin chocolate dessert or a refined chocolate pumpkin tart recipe.

Instructions

Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. This step ensures clean slices later.

Step 2
Combine flour, cocoa powder, sugar, and salt in a bowl. Add cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Mix in the egg yolk until the dough just comes together.

Step 3
Press the dough evenly into the tart pan, covering the base and sides. Prick the bottom with a fork, then chill for 15 minutes to firm the crust.

Step 4
Bake the crust for 15 minutes until set and fragrant. Remove from the oven and let it cool slightly while you prepare the filling.

Step 5
Whisk pumpkin puree, brown sugar, eggs, cream, vanilla, and spices until smooth. Stir in the melted dark chocolate, mixing gently to keep the texture silky.

Step 6
Pour the filling into the warm crust. Smooth the top with a spatula to ensure even baking.

Step 7
Bake the tart for 35 to 40 minutes. The edges should set while the center remains slightly wobbly.

Step 8
Cool the tart completely on a rack, then chill for at least one hour before serving. This resting time perfects the structure of your Simple Dark Chocolate Pumpkin Tart.

Variations

For a gluten-free version, swap the flour for a 1:1 gluten-free blend and add an extra tablespoon of butter for moisture. To make a dairy-free adaptation, use coconut cream instead of heavy cream and dairy-free dark chocolate. You can also enhance the spice profile with cardamom or cloves for a holiday twist. If you prefer a stronger cocoa note, increase the cocoa powder slightly and use extra-dark chocolate. These options also work well if you want to turn this dessert into a dark chocolate pumpkin pie or another easy pumpkin chocolate dessert.

Storage and Serving

Store the Simple Dark Chocolate Pumpkin Tart covered in the refrigerator for up to four days. Let it sit at room temperature for 15 minutes before slicing to soften the filling. Serve it plain to highlight the chocolate notes, or add a dollop of lightly sweetened whipped cream. A drizzle of warm chocolate sauce or a sprinkle of cocoa nibs adds texture and visual appeal. For special occasions, pair slices with espresso or spiced tea to complement the flavors of this chocolate pumpkin tart recipe.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly and keeps the texture consistent.

How do I prevent cracks?
Bake at moderate heat and avoid overbaking. The center should jiggle slightly.

Can I freeze this tart?
Yes, wrap it tightly and freeze for up to one month. Thaw overnight in the fridge.

What chocolate works best?
Choose 60 to 70 percent dark chocolate for balanced bitterness and sweetness.

Can I make it ahead?
Absolutely. This Simple Dark Chocolate Pumpkin Tart tastes even better the next day.

Conclusion

This Simple Dark Chocolate Pumpkin Tart is comfort food at its finest — a silky pumpkin filling enriched with dark chocolate and nestled in a crisp cocoa crust. It’s the kind of dish that elevates holiday tables, impresses guests, and still feels cozy enough for a quiet weekend treat.