Pumpkin Chocolate Tartlets- Perfect Thanksgiving Dessert
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.
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 this Pumpkin Pie Chocolate Tart (Save/Pin)
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.
While I usually make homemade tart shells these are the quick and easy to use tartlets which make putting these together easy peasy.
It really 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.
Homemade vs ready to use tart shells.
You can make the tart shells from scratch or you can cheat and buy them from the store like I have done here. Sometimes it's ok to be lazy. Right?
I just didn’t have the time to make them and when I see these at the store absolutely must pick one tray. They are so pretty.
Making mini tarts at home is not difficult so if you don't have these ready to use tartlets you can make these at home. I have shared three different methods of making mini tarts with the recipe and video. You must check it out.
So Let's talk ingredients and substitutes ( Save/Pin)
- Pumpkin Puree - I've used canned puree but you can use homemade if you have as well.
- Condensed milk -In a pumpkin pie we use condensed milk so it works perfectly here but if you want you can substitute with fresh cream
- Spices - I'm using the same spices we use in a pumpkin pie but again if you prefer you can use a store bough pumpkin spice or 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.
Useful Tips and Tools
- You don't need much for this recipe, just a Bow for melting the chocolate
- and a Spatula to stir it up
- You will need a Double Boiler to melt the chocolate. You can create double boiler at home with just a saucepan and pot of hot simmering water - what is a double boiler method?
How to Make A Pumpkin Pie Chocolate Tarts (Save/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 vegetable 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.
yes, you can freeze these mini tarts in a freezer safe box wrapped well in plastic wrap so they do not break. Shortcrust is delicate so make sure to keep them in corner that won't get pushed around too often. Thaw in the fridge for overnight.
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.
If you plan to make the tart shells at home you can use either one of these pastry recipes
Rich shortcrust pastry - Pate Sable - using the creaming method similar to how we make cookies or
Sweet shortcrust pastry - pate sucree - using the crumble method similar to how we make a pie crust.
I do have a step by step recipe and video tutorial showing three different methods to making homemade mini tart shells.
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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Pumpkin Pie Chocolate Tarts Recipe
Print Pin RateDescription
Ingredients
- 120 ml (0.49 cups) Pumpkin puree
- 60 ml (0.2 cups) Condensed milk
- 60 grams (2.12 oz) Unsalted butter 1/4 stick
- 1/2 tsp (0.5 tsp) Ground cinnamon
- 1/2 tsp (0.5 tsp) Ground ginger
- 1/4 tsp (0.25 tsp) Ground nutmeg
- 1/4 tsp (0.25 tsp) Salt
- 200 grams (7.05 oz) Chocolate
- 1 tsp (1 tsp) Vanilla
- 15 (15 ) pre-baked mini tart shell or one 7" round pre-baked tart shell
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.
Recipe Notes
Featured recipe below
- Homemade Mini Tart Shells - 3 methodsNutrition 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
About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used
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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.
Izi
Lucky those who can buy a ready pastry. I had to make from scratch. I used your mini tartlet recipe. Turned out delicious but not as pretty as yours.
Veena Azmanov
Thank you, Izi. So happy that this recipe worked well for you and you enjoyed it. Homemade pastry is definitely better. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
Arlene Mobley
Veena I love chocolate with pumpkin. These would be perfect on any holiday dessert table. I can't wait to try the recipe. That crust looks so tender.
Veena Azmanov
Thank you Arlene. I love chocolate and Pumpkin too!
Marisa Franca @ All Our Way
I am so upset. I went and hit the rating and then I hit publish. Well, I saw that the rating didn't take. That is terrible. This recipe deserves an excellent rating. So I'm doing this again.
Veena Azmanov
Ass thank you so much Marisa. So happy you think so .
Marisa Franca @ All Our Way
How cute!! I love the combination of flavors too. I am such a fan of individual desserts. They look so elegant on a dessert table. And as far as the seasons go, I'm with you. I love Fall. The cool nights and the warm days are perfect. And I imagine a cake decorator would have quite a challenge in the hot summer months. Well, let's enjoy Fall while we can. I'll have to make your recipe -- the family I'm sure would enjoy it.
Veena Azmanov
Thank you Marisa. I definitely love fall the most.. such a wonderful time of the year - I love the rain too!
Denise Wright
Oh my that picture with the bite taken out really looked good! I love chocolate and mini desserts. I have never seen tart shells like that. I'll have to look for them next time I'm at the grocery store. If I buy the shells then I think I can tackle this one (I'm not much of a baker). Great post!
Veena Azmanov
You will love this one Denise. It's so easy!! No baking if you buy the tart shells. Take just 5 minutes to make the filling. And the tarts are so impressive. Looks like you slaved all day!
Jolina
I love that these have both pumpkin and chocolate! They're awesome for fall and the holidays. I'm going to grab some ready-made tart shells too to make these little guys 100% no bake 🙂
Veena Azmanov
Yup.. its' the flavor of the season I think this year. Pumpkin Chocolate combination. I love that you don't know it has pumpkin until people eat it.
Karyn
These look fab Veena..I could lick the screen.. Your photos are amazing too
Veena Azmanov
Thank you karyn.
Gloria @ Homemade & Yummy
I am a pumpkin pie lover. My hubby is a chocolate lover....so this is winner for sure. My oldest daughter does not like pumpkin but she does love chocolate. I will have to see if she will like this....if not...I WILL!!
Veena Azmanov
Thanks Gloria. I love Pumpkin Pie too but the kids don't appreciate it as much. They do love this one.
Priya Srinivasan
Oh my they look very pretty! cute tarts filled with favorite chocolate and lovely dessert wtih pumpkins!!! i bet no one can eat just one!!!!
Veena Azmanov
Thanks Priya. You are right no one can eat just one. They are fairly rich though so for some one is plenty.
Catherine
Veena, these tartlets look fabulous! What a delightful dessert for the Fall holidays.
Veena Azmanov
Absolutely Catherine
Sandhya Ramakrishnan
I am in love with your mini dessert bakes. They are just so adorable and I wish I lived closer to you to come over and eat. Love the spices that you have used with the chocolate.
Veena Azmanov
Thank you Sandhya..! Wish you were closer too.. You would love these
Jeni
Those look delicious! I've always wanted to try making Pumpkin Pies, but I'm not much of a baker. The chocolate version is a nice twist 🙂
Veena Azmanov
I know what you mean. My kids don't fancy pumpkin pie but they love this one..
Joanna @ Everyday Made Fresh
Your tarts always look so amazing!! I bet that the blend of pumpkin and chocolate together in pie form are delicious.
Veena Azmanov
It is so perfect Joanna. My kids love this tart
Noel Lizotte
Pumpkin and chocolate are the new flavor combination I'm seeing this week. Will have to give these a try! They look lovely!
Veena Azmanov
Absolutely Noel. I rather have a pumpkin chocolate tart than just pumpkin pie..! Though I do love pumpkin very much
Lauren
Those look so delicious and beautiful! Yum!
Veena Azmanov
Thank you Lauren