Created by potrace 1.15, written by Peter Selinger 2001-2017

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Created by potrace 1.15, written by Peter Selinger 2001-2017
Created by potrace 1.15, written by Peter Selinger 2001-2017

WHAT'S YOUR BRIDAL STYLE?

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Megan Breukelman

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Chocolate Pumpkin Tarts with Gingerbread Crust

Chocolate pumpkin tarts with a gingerbread crust. Who could resist this dessert that checks off every fall recipe box?

Created by potrace 1.15, written by Peter Selinger 2001-2017



Mini pumpkin pies. Mini chocolate tarts. Put them together…

…and you get the yummiest autumn treat ever! These chocolate pumpkin tarts are the stuff that dreams are made of–– that is, if you dream about dessert. (I do!) Add the spice of gingerbread and you’ve checked off your fall recipe list in one go.

Tasty and totally worth it

This chocolate pumpkin tart recipe is a little more work than my usual easy-make-easy-bake desserts, but totally worth the time and energy. Whether it serves as a mini Thanksgiving treat or just for a quiet evening, these chocolate pumpkin tarts are unforgettably good.

Recipe notes

  • I used 6” tart pans with removable bottoms.

print recipe

Chocolate Pumpkin Tarts with Gingerbread Crust
Thanksgiving, Halloween, whenever–– these chocolate pumpkin tarts are a perfect fit.
Pumpkin Pie Ingredients
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/4 cup granulated sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/4 cup whole milk
  • Chocolate Ganache Ingredients
    • 1/2 cup chocolate chips
    • 1/4 cup unsalted butter
    • 1 tbsp light corn syrup
    • Gingerbread Crust Ingredients
      • 5 tbsp light brown sugar
      • 2 1/2 tbsp unsalted butter, softened
      • 1 tbsp white vinegar
      • 1 1/2 tbsp whole milk
      • 1/4 tsp vanilla extract
      • 1/2 cup + 6 tbsp all-purpose flour
      • 1/2 tsp ground cinnamon
      • 3/4 tsp ground ginger
      • pinch nutmeg
      • 1 tbsp corn starch
      • pinch sea salt
      • Gingerbread Crust Instructions
        1. Preheat oven to 350ºF.2. Cream together sugar and butter in a medium sized bowl.3. Add vinegar until combined.4. Add milk and vanilla until well combined.5. Whisk dry ingredients and add to wet ingredients.6. Combine well and form dough into a ball.7. Wrap dough in plastic and chill for 1 hour.8. After chilling, press dough into tart pans and up the sides.9. Bake for 5-8 minutes at 350ºF and remove.

        Pumpkin Pie Instructions
        1. Preheat oven to 425ºF.2. Combine all ingredients and mix well.3. Pour into crusts and bake at 425ºF for 5 minutes.4. Lower temperature to 350ºF and bake for 40-50 minutes, or until pumpkin is set.

        Chocolate Ganache Instructions
        1. Boil a pot of water and create a double boiler.2. Warm chocolate chips, butter and corn syrup until smooth.3. Pour overtop of baked pumpkin tarts.4. Chill tarts in the fridge for at least 2 hours before serving.

        Details

        Prep time: Cook time: Total time: Yield: 2 chocolate pumpkin tarts

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