Chocolate and Pumpkin Tart!

A rich and classy treat with a creamy pumpkin mixture layered on melted chocolate and a cookie crust!

This is a great Fall treat especially if you are a chocolate lover. It makes a good alternative to the traditional pumpkin pie as well. It has a chocolate cookie wafer crust with an extra layer of melted chocolate. YUM! The pumpkin mixture is not too sweet, and it works beautifully together. 

I love to decorate with cocoa powder and extra chocolate wafer pieces as you see here. Doesn’t that look lovely? If you have never tried pumpkin and chocolate together now is the time! They make such a fantastic combination.  

Pumpkin puree 

Pumpkin puree made from scratch is a whole different ball game. The freshness and flavor are simply unmatched from a store-bought can. It only takes 45 minutes to make, and you can freeze for later use. Of course, I understand the convivence of canned pumpkin but if you want to make pumpkin puree from scratch here is my recipe. 

• Pumpkin Puree

Let’s get started!

Print Recipe

Chocolate and Pumpkin Tart!

A rich and classy treat with a creamy pumpkin mixture layered on melted chocolate and a cookie crust! 

Prep Time20 minutes mins

Cook Time45 minutes mins

Chill time2 hours hrs

Total Time3 hours hrs 5 minutes mins

Course: Dessert

Keyword: baking, cherry desserts, chocolate, chocolate crust, chocolate pumpkin, chocolate pumpkin tart, chocolate tart, fall, fall foods, halloween, halloween dessert, Holiday, pumpkin, pumpkin dessert, pumpkin pie, pumpkin tart, sweets, thanksgiving, thanksgiving dessert, trending, trending desserts

Servings: 10 servings

Equipment

• 9" removable bottom tart pan can use a pie pan in a pinch

Ingredients

CRUST

• 20 chocolate wafer cookies
• 2 tbsp. sugar
• 3 tbsp. butter melted 1 extra tbsp. melted for brushing the pan
• 4 ounces semi-sweet baking chocolate

FILLING

• 1 1/2 cups or 15oz pumpkin puree or pure pumpkin pumpkin puree recipe link above if interested in homemade
• 1 large egg
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1/2 cup packed brown sugar
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 tbsp dark cocoa powder for decoration
• handful of chocolate wafers, smashed for decoration

Instructions

• Pre-heat oven to 350°

  To start, add the 20 wafers cookies and sugar in a food processor. Blend until finely ground.

  Add 3 tbsp. melted butter and pulse until blended.
  
• Pour the mixture into the tart pan and press down with the bottom of a measuring cup. (Just the bottom, not sides)
  
• Bake for 12 minutes Remove and set aside.
• Melt the chocolate in a microwave in 30 second increments. Stirring in between. Continue until melted and smooth.
• Now spread the melted chocolate on the cookie crust.

  Next step is to freeze for 5 minutes.

  Then remove from freezer and brush 1 tbsp. melted butter on tart pan sides.

  Set aside and we will start on the filling.
  
• Let's get the filling going.

  Whisk together the pumpkin, egg, syrup, pumpkin pie spice, and salt. After mixing, pour into the tart pan.

  Set on top of a baking sheet. (This is in case of any spillage)

  Now move it into the oven.

  Bake for 45 minutes or until set.
  
• Cool on a cooling rack for 1 hour.

  Then decorate.
• I like to sift cocoa powder around the edges or into a moon shape. Then sprinkle on the crushed cookies.
  
• Move to the refrigerator and cool for at least 1 hour.
• Serve cold
  
• ENJOY!