Description
A delightful dessert combining rich chocolate, warm pumpkin, and sweet caramel, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–4 tablespoons cold water
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 4 oz dark chocolate, chopped
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the crust by mixing flour and sugar, then adding butter until crumbly. Stir in egg yolk and cold water, then chill for 30 minutes.
- Make the pumpkin filling by whisking together pumpkin puree, brown sugar, eggs, vanilla extract, and sea salt.
- Prepare the chocolate layer by melting heavy cream and dark chocolate together, then mix into the pumpkin filling.
- Assemble the tart by rolling out the chilled dough, fitting it into a tart pan, and pouring in the filling.
- Bake the tart at 375°F (190°C) for 30-35 minutes until set but slightly jiggly in the center.
- Cool the tart, then drizzle with caramel sauce and refrigerate for at least 2 hours before serving.
Notes
- Ensure butter is chilled for a flaky crust.
- Do not overmix the filling to avoid puffing.
- Check baking time as ovens may vary.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Chocolate, Caramel, Pumpkin, Tart, Dessert, Fall