Go Back

Dark Chocolate Pumpkin Tart

Dark chocolate pumpkin tart with a crunchy Oreo-style crust and a silky, ganache-like pumpkin filling. Baked briefly for the crust, then chilled until set for clean slices with a cocoa-and-flaky-salt finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
chilling 4 hours
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For chocolate crust
  • 1.5 cup Oreo crumbs or chocolate wafer crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
For dark chocolate pumpkin filling
  • 1 cup pumpkin puree
  • 8 oz dark chocolate (70%) finely chopped
  • 0.75 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp maple syrup or brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
For garnish
  • 0.25 flaky sea salt
  • 2 tbsp cocoa powder

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make and bake the crust
  1. Preheat the oven to 350F, and set a 9-inch tart pan with a removable bottom on a sheet pan for easy handling. Press the Oreo crumbs (or chocolate wafer crumbs) mixed with granulated sugar and melted unsalted butter firmly into the pan (use even pressure to compact the base).
  2. Bake the crust at 350F for 10 minutes, until set and lightly fragrant. Cool completely on the counter so the filling won’t melt the crust.
Prepare the chocolate pumpkin filling
  1. In a saucepan, heat the heavy cream and unsalted butter until just simmering. Pour the hot mixture over the finely chopped dark chocolate.
  2. Rest for 2 minutes, then stir until smooth and glossy (the ganache should look uniform with no visible chocolate flecks).
  3. Stir in the pumpkin puree, maple syrup (or brown sugar), pumpkin pie spice, cinnamon, and vanilla until fully combined and silky.
Assemble and chill
  1. Pour the filling into the cooled crust and smooth the top. Refrigerate for 4 hours until set.
  2. Right before serving, dust with cocoa powder and sprinkle with flaky sea salt for contrast. Slice cleanly after chilling to keep the top glossy and the crust crisp.

Notes

Pro tip: press the crust very firmly so it holds together after chilling. Refrigerate leftovers covered for up to 4 days; freeze the tart (without garnish) for up to 2 months, thaw in the fridge overnight. For a dairy-light swap, use full-fat coconut cream in place of heavy cream for a similar silky texture.