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Double Chocolate Pumpkin Swirl Tart

(2 reviews)
Double Chocolate Pumpkin Swirl Tart
  • Prep Time 30 min
  • Total Time 5 hr 0 min
  • Servings 12
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Double Chocolate Pumpkin Swirl Tart

A crispy tart crust filled with rich and creamy swirls of pumpkin and chocolate ganache.

Ingredients

1
Pillsbury™ Refrigerated Pie Crust, thawed

Pumpkin Ganache:

2/3
cup pumpkin puree (not pumpkin pie filling)
1/3
cup heavy whipping cream
3
tablespoons light brown sugar
3/4
teaspoon cinnamon
3/4
teaspoon pumpkin pie spice
Pinch of salt
16
ounces white chocolate, finely chopped or chips
1/4
cup cinnamon-flavored chips

Chocolate Ganache:

2
ounces semisweet chocolate, finely chopped
2
tablespoons heavy whipping cream

Directions

  • 1 Preheat oven to 450°F. Unroll thawed pie crust over top of an 8-inch round tart pan, pushing dough into bottom and up sides of pan, and trimming off excess around edge. Place in freezer for 15 minutes until dough becomes firm, then line tart shell with parchment paper. Fill parchment with dry beans or pie weights and bake for 8 minutes. Remove parchment and weights, and use a fork to prick several holes in the bottom of the shell before baking 4-6 more minutes until edges are golden brown. Remove from oven and allow to cool completely.
  • 2 Pumpkin Ganache: In double boiler, combine all pumpkin ganache ingredients and stir occasionally until melted. Remove from heat and set aside to cool for 15 minutes.
  • 3 Chocolate Ganache: Pour chopped semisweet chocolate and heavy whipping cream into a microwave safe bowl and heat on high power for 20 seconds. Let the bowl sit in the microwave for 2 minutes, then stir until melted and smooth. If needed, heat for 10 more seconds and stir again. Let cool for a few minutes.
  • 4 To assemble the tart, pour pumpkin ganache into the tart shell. Spoon dollops of chocolate ganache around the top of the tart and use a knife to swirl the chocolate and pumpkin ganache. Refrigerate tart for at least 4 hours and chill until ready to serve.
See Step By Step

Step By Step  

Double Chocolate Pumpkin Swirl Tart

As prepared by Hungry Happenings,

If you love rich and creamy, over the top, decadent desserts that are easy to make, you’ve got to try this Chocolate Pumpkin Ganache Tart.

It tastes heavenly and looks pretty too. The best part is that it doesn’t require all day in the kitchen.

This dessert has a warm and welcoming pumpkin flavor swirled with just a hint of deep dark chocolate. This amazing combo is perfect for fall.


Chocolate Pumpkin Tart

It all starts with a Pillsbury Pie Crust and an 8-inch round tart pan.


Chocolate Pumpkin Tart

Because the pumpkin and chocolate ganache filling doesn’t require baking, you’ll need a beautifully baked tart shell that holds its shape nicely. Once you’ve lined the pan with the dough, cut off and discard the excess dough, then pop the pan in the freezer for 15 minutes.


Chocolate Pumpkin Tart

To keep the dough from puffing up in the middle line the tart shell with a piece of parchment paper and fill the entire pan with beans and/or pie weights. While the tart shell is baking the weight of the beans holds the baking dough in place.


Chocolate Pumpkin Tart

After 8 minutes, carefully remove the bean-filled parchment paper and you’ll see a nicely shaped tart shell.


Chocolate Pumpkin Tart

To keep the bottom of the tart shell flat use a fork to prick holes all over the bottom of the crust, then pop it back in the oven to finish browning.

While the crust is cooling you’ll have time to make the filling.


Chocolate Pumpkin Tart

The pumpkin ganache is so simple to make using a double boiler. Fill the bottom pan with about an inch of water and set it over low heat. Then fill the upper bowl with the pumpkin ganache ingredients and set it over the bottom pan.


Chocolate Pumpkin Tart

The low heat will slowly melt the white chocolate and cinnamon chips, and as you stir, they will blend together with the pumpkin, spices, and brown sugar. The pumpkin ganache needs to cool a bit before you pour it into the baked tart shell. Meanwhile you can get the simple chocolate ganache made.


Chocolate Pumpkin Tart

Just combine chocolate with heavy whipping cream in a microwave-safe container.


Chocolate Pumpkin Tart

Then heat it in the microwave and stir it until smooth.


Chocolate Pumpkin Tart

Now you are ready to assemble the tart. Pour the pumpkin ganache into the tart shell and add spoonfuls of chocolate ganache around the top of the tart.


Chocolate Pumpkin Tart

Swirl the chocolate and pumpkin ganache together to make the top of your tart look really pretty. Then pop it in the fridge and wait.

Be patient while the tart chills for at least 4 hours. (Believe me, it’s worth it.)


Dig in and enjoy!

See Recipe
Tips  

When you’re ready to serve the tart, use a hot knife to make clean slices. Run your knife under hot water and wipe it dry before making a cut.

Nutrition Information 
No nutrition information available for this recipe
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