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Dark Chocolate Pumpkin Tart

Dark chocolate pumpkin tart with a crunchy chocolate wafer crust and a silky, set ganache-style pumpkin filling. Baked briefly for the crust, then chilled for hours so each slice cuts cleanly and holds its shape.
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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: 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
  • 0.25 tsp flaky sea salt for garnish
  • 0.5 tbsp cocoa powder for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make and bake the chocolate crust
  1. Preheat the oven to 350F, then press the chocolate crumbs mixture into a 9-inch tart pan with a removable bottom until evenly packed and level.
  2. Bake for 10 minutes, then cool completely so the crust firms up before filling.
Make the dark chocolate pumpkin filling
  1. Heat the heavy cream and butter in a saucepan until just simmering, then remove from heat.
  2. Pour the hot cream over the chopped dark chocolate, wait 2 minutes, and then stir until the mixture is smooth and glossy.
  3. Stir in the pumpkin puree, maple syrup or brown sugar, pumpkin pie spice, cinnamon, and vanilla until fully combined.
Assemble and chill
  1. Pour the filling into the cooled crust, making sure the surface is even.
  2. Refrigerate for 4 hours until set, with the tart holding its shape when gently shaken.
Garnish and serve
  1. Dust the top with cocoa powder, forming a light, even layer.
  2. Sprinkle with flaky sea salt for contrast, then slice and serve.

Notes

Pro tip: after baking, cool the crust fully (room temperature) so the hot filling doesn’t melt or loosen it. Store the tart covered in the refrigerator up to 4 days; it’s not recommended to freeze because the ganache texture can become grainy after thawing. If you want a lighter option, use half-and-half in place of heavy cream for a softer set, though it may be slightly less firm.