Description
A delightful blend of rich chocolate and warm pumpkin spices, this Pumpkin Spice Chocolate Tart is a feast for the eyes and taste buds, perfect for fall gatherings.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Unsalted butter: ½ cup (115 g), chilled and cubed
- Granulated sugar: ¼ cup (50 g)
- Salt: ½ teaspoon
- Ice water: 3-4 tablespoons
- Pumpkin puree: 1 cup (240 g)
- Heavy cream: 1 cup (240 ml)
- Dark chocolate: 8 oz (225 g), chopped
- Brown sugar: ½ cup (100 g)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Vanilla extract: 1 teaspoon
Instructions
- Prepare the tart crust by mixing flour, sugar, and salt, then adding chilled butter until crumbly.
- Gradually add ice water to form a dough, wrap it, and refrigerate for at least 30 minutes.
- For the filling, melt dark chocolate with heavy cream over low heat until smooth.
- In a bowl, whisk together pumpkin puree, brown sugar, spices, and vanilla, then mix in the melted chocolate.
- Preheat the oven to 350°F (175°C) and roll out the chilled dough to fit a tart pan.
- Transfer the dough to the pan, pour in the filling, and smooth the top.
- Bake for 25-30 minutes until the filling is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Slice and serve with whipped cream or toppings of choice.
Notes
- Overworking the dough can lead to a tough crust.
- Ensure ingredients are at the right temperature for best results.
- Blind baking the crust is crucial to avoid a soggy bottom.
- Allow the tart to cool completely before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin, Chocolate, Tart, Fall Dessert, Baking