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Dark Chocolate Pumpkin Tart

Dark chocolate pumpkin tart pairs a crisp chocolate wafer crust with smooth, warmly spiced pumpkin filling and a glossy dark chocolate ganache. It is baked in a 9-inch tart pan and chilled until the ganache sets.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Cooling, standing, and chilling 3 hours 3 minutes
Total Time 4 hours 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup chocolate wafer cookie crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the pumpkin filling
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 0.5 cup light brown sugar packed
  • 2 eggs large
  • 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine salt
For the ganache
  • 4 oz dark chocolate 60% to 70% cacao, finely chopped
  • 0.33 cup heavy cream

Equipment

  • 1 9-inch tart pan with a removable bottom

Method
 

Make the crust
  1. Preheat the oven to 350°F and set a rack in the center.
  2. Stir the chocolate wafer cookie crumbs, melted unsalted butter, and granulated sugar together in a medium bowl until evenly moistened.
  3. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  4. Bake for 10 to 12 minutes, until fragrant and firm.
  5. Cool the crust while preparing the filling.
Prepare and bake the filling
  1. Reduce the oven temperature to 325°F.
  2. Whisk the pumpkin puree, packed light brown sugar, eggs, evaporated milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and fine salt in a bowl until smooth.
  3. Pour the filling into the crust.
  4. Bake for 40 to 50 minutes, until the edges are set, the center still has a slight wobble, and the center reaches 160°F on an instant-read thermometer.
  5. Cool the tart completely on a wire rack, about 2 hours.
Make the ganache
  1. Place the finely chopped dark chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat just until steaming and tiny bubbles form around the edge; do not boil.
  3. Pour the hot cream over the chocolate and let stand for 3 minutes.
  4. Stir slowly until the ganache is smooth.
  5. Pour the ganache over the cooled tart and spread it evenly to the edges.
  6. Refrigerate for at least 1 hour, until the ganache is set.
  7. Remove the tart from the pan to serve.

Notes

For the best texture, take the tart out of the oven while the center still has a slight wobble and reaches 160°F. Store covered in the refrigerator for up to 4 days; it can be frozen. For a dairy-free adaptation, use dairy-free butter and cream and check that the dark chocolate is dairy-free.