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Dark Chocolate Pumpkin Tart

Dark chocolate pumpkin tart with a press-in chocolate cookie crust and a silky dark chocolate pumpkin ganache filling. Bake the crust, then chill until set for clean slices topped with cocoa powder and flaky sea salt.
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Prep Time 30 minutes
Cook Time 30 minutes
chilling 4 hours
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For chocolate crust
  • 1.5 cup Oreo crumbs or chocolate wafer crumbs Use crumbs for the crust base.
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter Melted for pressing the crust.
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
  • 0.25 flaky sea salt For garnish.
  • 1 tbsp cocoa powder For garnish.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the chocolate crust
  1. Preheat oven to 350°F and press the chocolate crust crumbs into a 9-inch tart pan with a removable bottom.
  2. Bake for 10 minutes, then cool completely before filling.
Make the ganache filling
  1. Heat the heavy cream and 2 tablespoons unsalted butter in a saucepan until just simmering.
  2. Pour the hot cream over the finely chopped dark chocolate and rest for 2 minutes.
  3. Stir until the mixture is smooth and glossy.
  4. Stir in the pumpkin puree, maple syrup or brown sugar, pumpkin pie spice, cinnamon, and vanilla until evenly combined.
Assemble and chill
  1. Pour the pumpkin chocolate ganache into the cooled crust.
  2. Refrigerate for 4 hours until set.
  3. Dust the top with cocoa powder and sprinkle with flaky sea salt right before serving.

Notes

For the cleanest slices, let the tart cool completely after baking the crust, then chill for the full 4 hours so the filling firms up. Store covered in the refrigerator up to 4 days; freeze not recommended because the crust can soften after thawing. If you want a dairy-light version, use a plant-based heavy-cream style substitute and dairy-free chocolate (texture may vary slightly).