These pumpkin pie chocolate tarts are mini tartlets filled with a chocolate based pumpkin pie filling. The rich flavors of cinnamon, nutmeg and ginger in these little tarts are bound to warm you up this fall. These chocolate pumpkin tarts make perfect little treats to celebrate Thanksgiving or any cold winter weekend.
Table of Content
This would be a perfect dessert on Thanksgiving. Know what I mean? It's chocolate and it has all the flavors of fall. what more can you ask for right?
I made these recently when we had a few guests over. I had a fall theme in my menu so obviously, I was thinking pumpkin, apples, cinnamon, nutmeg, pumpkin spice, ginger in my head. But instead of making a big tart like I normally do I decided to make these three mini versions.
I've already shared with you my White Chocolate Pumpkin Caramel Tarts, Cinnamon Caramel Apple Tarts and this Pumpkin Pie Chocolate Tart. They were definitely very popular and I had tons of request for the recipes.
I think I love, fall the most among all the season. Love summer too but ever since I became a cake decorator I've had a love-hate relationship with summer. It's really so hot. Winter is usually too cold for me. Spring is lovely but way too short here. Fall is always perfect and does stay a while too! Not to mention there's an occasional rain that comes in a cools the place off too.
The kids have been using the rains as an excuse to have hot chocolate with marshmallows and pumpkin spice. One of our family favorites. Have you tried my recipe for the best Homemade Hot Chocolate Mix? Oh you must.
About these tartlets
This is a simple recipe that does not need much thinking so if you looking to create something quick and easy for Thanksgiving dinner? This is the perfect recipe.
You can make the tart shells from scratch or you can buy them from the store. Previously, I have shared three different methods of making mini tarts with a detailed recipe and video. Below I have only shared the filling recipe
It takes 5 minutes to make the filling and it sets in less than an hour in the fridge.
It's a complete win-win when it comes to time and effort.
Ingredients and substitutes
- Pumpkin Puree - I've used canned puree but you can use homemade if you have as well.
- Condensed milk - I'm using homemade condensed milk,
- Spices - You can use a store-bought but, I'm using homemade pumpkin spice. Gingerbread spice works too.
- Chocolate - The quality of chocolate you use will really make a huge difference in this tart. Always use good quality chocolate that you like to eat.
Step by step instructions (pin)
- In a microwave safe bowl, or double boiler, melt chocolate, butter and condensed milk for a minute or more until melted.
- Add the spices (ground cinnamon, ginger, nutmeg), salt and vanilla.
- Lastly, add the pumpkin puree and stir to combine - let cool until room temperature.
- Pour into a piping bag and fill tart shells.
- Place in the fridge until set (about an hour).
- Garnish with chocolate decoration and sprinkle with powdered sugar.
- Serve at room temperature.
Frequently asked questions
Pumpkin being a fruit is a perishable ingredient. This tart will keep in the fridge for 3 to 4 days.
These don't take long to make. The filling takes just 5 minutes and can be made up to 2 days ahead of time.
You can fill these also about 2 days ahead. Fill the tart shells and chill them in the fridge to set but make sure to bring to them to room temperature before serving.
Chocolate taste better when it is at soft room temperature, not warm and not cold from the fridge. So, I prefer to serve these at room temperature.
I've used chocolate coated nuts chopped in half. You can use pumpkin jam or other chocolate decorations. These are so delicious even a simple sprinkle of powdered sugar does the trick.
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry shell. You can use a ready to use, ready to roll or make my homemade rich shortcrust pastry in advance.
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Recipe
Pumpkin Pie Chocolate Tarts Recipe
Print Pin RateDescription
Ingredients
- ½ cup (120 ml) Pumpkin puree
- ¼ cup (60 ml) Condensed milk
- ½ stick (60 g) Unsalted butter ¼ stick
- ½ tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp Salt
- 7 oz (200 g) Chocolate
- 1 tsp Vanilla extract
- 15 Mini tart shells pre-baked OR
- 1 7-inch Shortcrust Pastry Prebaked
Instructions
- In a microwave safe bowl or double boiler melt chocolate, butter and condensed milk for a minute or more until melted.
- Add the spices (ground cinnamon, ginger, nutmeg), salt and vanilla
- Lastly, add the pumpkin puree and stir to combine - let cool until room temperature.
- Pour into a piping bag and fill tart shells
- Place in the fridge until set (about an hour)
- Garnish with chocolate decoration and sprinkle with powder sugar.
- Serve at room temperature.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
ajeruf
Thank you for this recipe Veena. It was just in time for me. I had to go for a weekend get together and made these. Everyone loved it. I too used the ready shells.
Veena Azmanov
Thank you, Ajeruf. So happy that this recipe worked well for you and you enjoyed it. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
Wakesba
I've made these three times already. So easy to make. I used ready pastry and made large one instead. Perfect for this season. Thanks for sharing.
Veena Azmanov
Thank you, Wakesba. So happy that this recipe worked well for you and you enjoyed it. Ready pastry works of course. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
Yuku
I made these last year and thought I'd make them again but then I saw the new Triple chocolate pumpkin tart. Think I'm going to make that this year.
Veena Azmanov
Thank you, Yuku. Yes, chocolate and pumpkin are my favorite combination.