Description
A delightful dessert that combines the rich flavors of chocolate with the warm taste of pumpkin, perfect for any occasion.
Ingredients
- All-purpose flour: 1 1/4 cups (150 g)
- Unsweetened cocoa powder: 1/4 cup (30 g)
- Granulated sugar: 1/4 cup (50 g)
- Unsalted butter: 1/2 cup (113 g), cold and cubed
- Pumpkin puree: 1 cup (240 g)
- Eggs: 2 large
- Heavy cream: 1/2 cup (120 ml)
- Vanilla extract: 1 teaspoon (5 ml)
- Ground cinnamon: 1 teaspoon (2 g)
- Salt: a pinch
- Dark chocolate: 4 oz (113 g)
- Additional heavy cream: 1/2 cup (120 ml)
Instructions
- Prepare the crust by mixing flour, cocoa powder, sugar, and salt. Add cold butter and mix until crumbly. Add cold water to form a dough, wrap, and chill for 30 minutes.
- Make the pumpkin filling by whisking together pumpkin puree, eggs, heavy cream, vanilla, cinnamon, and salt until smooth.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom and blind bake for 15 minutes with weights, then remove weights and bake for another 10 minutes.
- Pour the pumpkin filling into the crust and bake for 25-30 minutes until set but slightly jiggly in the center.
- Let the tart cool completely. Prepare the ganache by heating heavy cream and mixing in dark chocolate until smooth. Pour over the cooled tart and let set before serving.
Notes
- Use fresh pumpkin puree for the best flavor.
- Chill the dough to ensure a flaky crust.
- Store leftovers in the refrigerator for up to a week.
- Consider variations for gluten-free or vegan diets.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Chocolate Pumpkin Tart, Dessert, Baking, Fall Recipes