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With a sweet and creamy pumpkin puree and chewy chocolate crust, this tart gives us all the fall feels.

Dark Chocolate Pumpkin Tart


  • 1 (9-ounce) package chocolate wafer cookies

  • 1/2 cup unsalted butter, melted

  • 1 cup pumpkin puree

  • 3/4 cup evaporated milk

  • 2 eggs, room temperature

  • 1/4 cup light brown sugar

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • Pinch of freshly grated nutmeg

  • Pinch of fine sea salt

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

  • Black salt, for garnish


  1. Preheat oven to 325 degrees.

  2. In a food processor, pulse the wafers into a fine meal. Pour into a medium-sized bowl, and add the melted butter. Mix to combine until resembles wet sand.

  3. Place a 9-inch tart pan with removable bottom onto a baking sheet for easy handling. Evenly press the wafer mixture into the pan, making sure it comes up on the sides. Bake for 5 minutes.

  4. In a medium-sized bowl, combine the pumpkin puree, evaporated milk, eggs, brown and granulated sugars, cornstarch, cinnamon, ginger, cloves, allspice, nutmeg and salt. Whisk to combine, making sure no lumps are left.

  5. Pour into the pie shell, and bake for 45 minutes or until set in the middle. Let cool fully in the fridge.

  6. Before serving, whip the cream and powdered sugar together until stiff peaks form. Pile high on the cooled pumpkin tart, and lightly sprinkle with the black salt. Serve.

Dark Chocolate Pumpkin Tart




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- Today I wanna show you how to make a chocolate and pumpkin tart. It's like Halloween and Thanksgiving had a baby, and they made this. It's the cutest baby I've ever seen. To start off my pumpkin tart, I'm gonna make the shell, which is made out of these chocolate wafer cookies. And they're really crispy and crunchy, and so when I pour 'em in the pan they'll stay nice and crispy. They won't get soggy. Chocolate wafers into a food processor. These kind of remind me of Oreo cookies, just without the cream inside. Blend 'em up until they form a nice sand-like consistency. They actually kinda look like coffee grounds. That's what it should look like. And if you don't have a food processor, you can put 'em in a large resealable bag and crush 'em with a rolling pin. Melted butter. Blend it up. Just until it comes together. It should look like wet sand. Really like doing that. Perfect. All right, I have a tart shell pan with a removable bottom. It's fluted, 'cause it's fancy. This makes it a lot easier to get the tart out when you're done, 'cause then you just lift up the bottom. Smells so good. I would just eat this. Butter and cookies. All right, now you wanna make sure that it's even and flat and up all of the sides, so this kind of takes a little bit because you've gotta be gentle and tender and you just gotta push it into the pan. Just make sure the bottom is nice and flat and even. And that looks pretty good. All right, I'm gonna pop this in an oven preheated at 325 for about five minutes. My crust is out of the oven, it's gonna cool. And while it cools, I'm going to make my filling. Let's start with the pumpkin, canned pumpkin. This is my take on a, I guess a pumpkin pie, but a chocolate pumpkin pie. All right, canned pumpkin and evaporated milk. I have two eggs, and it's a lot better when they're room temp, because they whip up easier. I have brown sugar, as well as granulated sugar. Cornstarch, which helps thicken everything. And then my spices, cinnamon, ginger, allspice, and cloves, which is that pumpkin spice that you know and love when you eat a pumpkin pie. Those are the spices that go in it. And freshly grated nutmeg, my favorite spice, 'cause my name's in it. A pinch of salt. All right, I'm gonna start with a whisk and just whisk it up. You just wanna make sure everything is fully incorporated. You just want it nice and smooth. I feel like whenever I have pumpkin pie, I look forward to the next day, because I just think the flavors have a chance to meld and hang out and it just always tastes so much better. So you can make this a couple of days in advance and then serve it. All right, set this aside. And bring up my tart shell that's nice and cool. And gorgeous. My dirt tart shell. It kinda does look like dirt. All right, and then pour this mixture in the shell. Give it a little tap just to get rid of those Michael Bubles on top, those bubbles. Michael Buble, what happened to you? Where are you? Michael? All right, anyways, I'm gonna pop this back in the oven for 45 minutes until the middle is set. So if you give it a jiggle, see how it's jiggling now, it shouldn't do that. My tart is cooked and looks gorgeous. It doesn't have that little jiggle in the middle. It's nice and set. I'm gonna let it cool at room temp for about 30 minutes, and then I'm gonna pop it in the fridge for an hour or two to fully set. I'm gonna make some whipped cream, and I'm gonna put this baby together. My tart is nice and chilled. All right, to take it out of the shell. Ah! Do that. See how easily that came off? Literally fell off. And I don't have to fight with it and try and get it out and have half of it break and then I end up crying. No one wants to see a grown woman cry. Nobody. Carefully place it on a pie plate or cake stand or a large platter. Looks so pretty. It smells so good. Uh, yeah! Whipped cream. We're just gonna mound it up. Mount up. In the middle. And just kinda push it to the edges. I like to see a little bit of the orange tart underneath. And then I know this seems weird to add black salt, but it just adds a little salty bite. I always like sweet and savory when I make chocolate chip cookies. If you don't wanna do this, you don't have to, but it barely adds any salt. And there we go, my chocolate pumpkin tart. Smells insane. It looks gorgeous. I hope you try and make this. Let me know if you do. I'm gonna go now. I'm gonna eat this whole thing by myself. See you later.

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