If you love pumpkin pie then this easy chocolate pumpkin tart takes it to the next level. A simple chocolate tart recipe with only 5 ingredients, this recipe is a perfect Halloween dessert. A chocolate pumpkin pie is the best way to use your pumpkin puree for a delicious fall dessert.
5 from 5 votes
Prep Time 20mins
Cook Time 15mins
Fridge Time 1hr
Total Time 1hr35mins
Course Dessert, Pudding, Sweet Treats
Cuisine American, English, International
8-inch tart dish
ceramic baking beans
320gramsshortcrust pastry(I used premade supermarket shortcrust pastry)
250mldouble cream / heavy cream
1tablespoonspices(optional - ground cinnamon, ground cloves, ground ginger, all spice or a premade mix like pumpkin pie spice or mixed spice.)
Halloween Sweets and Candy(optional)
Preheat the oven to 200ºC / 180ºC fan / Gas mark 6 / 392 ºF.
Take the shortcrust pastry out of the fridge and allow it to warm to room temperature.
Unroll and place in the tart tin. Lightly push it into the edges. Trim off the excess.
Add a layer of greaseproof paper and add ceramic baking balls (or dried pasta) to hold it down. This will help the pastry blind bake.
Bake in the oven for 10 minutes, then carefully remove the greaseproof paper and ceramic baking beans and put it back in the oven for 5 minutes until golden brown. Remove from the oven and leave to cool in the tart tin.
Chocolate Pumpkin Tart Filling
Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
In a pan warm up the double cream until it starts to bubble. Do not let it boil.
Pour the cream over the top and slowly mix together until everything is melted and mixed together.
Set aside at room tempterature while preparing the puree.
Optional extras - If you want to add cinnamon, or other spices, to increase that pumpkin pie spice flavour add it at this point to the puree and mix in. Then stir it in to the chocolate mix.
Gently add your pumpkin puree. I like to add tablespoon dollops of the puree and mix it in slightly. This way you get some chunkier pieces of pumpkin as you eat the tart. You can also mix it in fully to make it smooth and to get a uniform amount across the chocolate pumpkin tart.
Take the shortcrust tart case and pour the chocolate pumpkin mix in. Be gentle and level it out.
Pop the dessert back into the fridge and leave for at least 1 hour.
Decorate with Halloween candy or little pumpkin marshmallows. (optional)
Serve it with a little extra cream, ice cream or enjoy it as it is.
• The chocolate pumpkin tart will last for up to 5 days in the fridge. Keep it covered and if you can pop it in an airtight container.•Add your favourite Halloween/fall spices into the pumpkin before you add them to the chocolate. Cinnamon, ground cloves and pumpkin pie spice work really well. You can also add a pinch of salt to add that salted chocolate flavour.