Chocolate Pumpkin Tart

Pumpkins were a seasonal thing in my childhood and honestly we did  ate them only in several versions, boiled, baked and on a strudel. I cannot explain why no one came with other ideas at the time.

Nowadays I`m using pumpkin very often instead potatoes in savory dishes as well , it has fewer calories and tastes more.

When we were all done with the pumpkin  pie, pumpkin bread, pumpkin cheesecake I wanted to explore more opportunities.  I looked up and I found something what caught my eye.



Chocolate pumpkin tart

It is pretty easy to make,unfortunately  time-consuming. You can do this during the weekend, if you are busy.


You basically need:

200 gr. chocolate  cookies

2 tbsp sugar

30 gr. unsalted butter

100 gr.  dark chocolate

1 kg. pumpkin made in a  purée /you can bake it or boil it/

1 large egg

1/2 cup cream or evaporated milk

1/2 cup  brown sugar

tsp cinnamon

a pinch of salt


Preheat  your oven to 150 C.

In a food processor, pulse cookies and sugar until finely ground or smash them by hand. Add butter and pulse until crumbs are moist, or rub it in them by hand. Using the method of laying wet baking paper, shape it in the shape of your dish. With the bottom of  a spoon  press the crumbs into bottom  of  the dish. Place the tart crust in the oven and  bake until set, about twelve minutes. Put pieces of  chocolate on the warm crust spread it with a spatula or baking brush.

Put the tart crust in a freezer until the chocolate is firm, about fifteen minutes.

In a bowl, whisk together pumpkin, egg, cream or evaporated milk, sugar, cinnamon , and salt. Pour the mix into the crust.  Bake this baby until set, 45 to 50 minutes.

Let it cool for one hour at room temperature and  then transfer in the fridge for another   hour.

For serving just lift the paper and transfer on a serving plate.




The tart will last a couple of days when kept in the fridge, if you are not greedy, in our case it was gone like summer storm.

So that is it for now Cheers and have a great day…..


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