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Dark Chocolate Pumpkin Tart

Indulge in a Decadent Dark Chocolate Pumpkin Tart

Enjoy a delightful fusion of creamy pumpkin and rich chocolate with this Dark Chocolate Pumpkin Tart, perfect for fall gatherings.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour substitute with gluten-free flour if needed
  • 1/3 cup unsweetened dark cocoa powder use Dutch-process cocoa for deeper taste
  • 1/4 cup white sugar can replace with brown sugar
  • pinch kosher salt regular salt works if that's what you have
  • 1/2 cup unsalted butter opt for coconut oil for dairy-free
For the Filling
  • 1 cup pure pumpkin (canned) choose pure pumpkin puree, not filling
  • 1 cup sweetened condensed milk coconut milk or cashew cream are great substitutes
  • 1 large egg a flax egg can be used for vegan option
  • 1 teaspoon pumpkin pie spice substitute with cinnamon, nutmeg, and ginger mix
  • pinch kosher salt regular salt can also be used

Equipment

  • 9-inch tart pan
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C) and prepare a 9-inch tart pan with non-stick spray.
  2. Combine flour, cocoa powder, sugar, and salt in a mixing bowl. Add melted butter and mix until crumbly.
  3. Press the dough into the tart pan and bake for 10 minutes. Allow to cool for 10 minutes.
  4. Whisk together pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth.
  5. Pour the filling into the cooled crust and bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 25-30 minutes.
  6. Allow the tart to cool in the pan for at least 1 hour before refrigerating for further chilling if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 3000IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

For best results, always pre-bake the crust until set to avoid sogginess. Allow the tart to cool completely at room temperature before refrigerating.

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