Ingredients
Gathering the right ingredients is key to making this tart a success. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces dark chocolate, chopped
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Start by preparing the crust. In a bowl, mix the flour, cocoa powder, and salt.
- Add the cubed butter and sugar to the dry ingredients. Use your fingertips to rub them together until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg with the vanilla extract, then add to the flour mixture. Combine until a dough forms. If it feels too dry, add a teaspoon of cold water.
- Roll out the dough on a floured surface and gently press it into a tart pan. Trim any excess dough from the edges. Prick the base with a fork to prevent bubbles.
- Bake the crust for 12-15 minutes or until set. Let it cool completely.
- For the filling, in a saucepan over low heat, combine the pumpkin puree, heavy cream, brown sugar, and spices. Stir until the sugar dissolves.
- Remove from heat and add in the chopped dark chocolate, stirring until smooth and glossy. Pour the filling into the cooled tart shell.
- Bake for another 20-25 minutes until the filling is set but still slightly jiggly in the center. Cool on a wire rack.
- Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream or vanilla ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International