Description
A sophisticated fusion of deep dark chocolate and creamy pumpkin puree set in a buttery shortcrust pastry. Perfect for autumn gatherings.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup brown sugar
- 8 oz dark chocolate (70% cacao), chopped
- 1/2 cup heavy cream
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Pulse flour, butter, and brown sugar in a food processor until crumbly.
- Press dough into a tart pan and blind bake at 350F for 12 minutes.
- Heat heavy cream until simmering and pour over chopped dark chocolate.
- Let chocolate sit for 5 minutes, then stir until smooth.
- Fold in pumpkin puree, cinnamon, and vanilla extract until combined.
- Pour filling into the baked crust and smooth the top.
- Refrigerate for at least 4 hours until set.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American