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Chocolate Ganache Pumpkin Tart

I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. —Bernice Janowski, Stevens Point, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 55 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • FILLING:
  • 1 can (15 ounces) pumpkin
  • 3 large eggs
  • 3/4 cup packed dark brown sugar
  • 2 teaspoons grated orange zest
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • GANACHE:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Crystallized ginger, chopped, optional

Directions

  • Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up side of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack.
  • Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack.
  • For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
Nutrition Facts
1 piece: 551 calories, 30g fat (18g saturated fat), 134mg cholesterol, 358mg sodium, 70g carbohydrate (50g sugars, 4g fiber), 7g protein.
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