Pumpkin Chocolate Tart

Martha Stewart Living

This delectable tart is gluten-free, made with King Arthur Flour's gluten-free flour blend.  The chocolate crust gives a new spin to pumpkin pie!

Pumpkin Chocolate Tart

Prep Time

120 minutes

Cook Time

55 minutes


8 Servings


1 cup flour, gluten-free (or all purpose flour (we used King Arthur Flour's gluten-free flour blend))
1⁄4 cup sugar (plus 1 Tbsp)
1⁄4 cup cocoa powder (unsweetened)
3⁄4 teaspoon salt (divided)
1 1⁄2 teaspoons cinnamon, ground (divided)
3⁄8 teaspoon cloves, ground (divided)
1⁄2 cup butter, unsalted (cold, cut into small pieces)
4 egg (divided)
6 ounces chocolate, semisweet (divided, 4 oz should be finely chopped)
1 can pumpkin pureé (15 oz)
3⁄4 cup brown sugar, light (firmly packed)
1 teaspoon ginger, ground
1⁄4 teaspoon nutmeg, ground
8 ounces crème fraîche (we used Vermont Creamery)


For the crust: Use an electric mixer with a paddle attachment to combine flour, cocoa, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp cloves. Add butter and mix on low until butter is the size of small peas (about 5 minutes). Add 1 egg and mix until a dough forms.  Preheat oven to 350 degrees F. Lightly flour a work surface and roll out dough to just thicker than 1/8 inch. Brush off excess flour and transfer dough to a 10 inch tart pan with a removable bottom. Press dough into the bottom and sides of pan and trim excess flush to the edge. Lightly prick the bottom of the dough all over with a fork. Chill until firm (about 30 minutes). Bake shell until firm (about 15 minutes) and immediately sprinkle 4 oz of the finely chopped chocolate over the bottom of the shell and smooth with a spatula.

For the filling: Preheat the oven to 350 degrees F. Mix together pumpkin, brown sugar, crème fraîche, 3 eggs, 1 tsp cinnamon, ginger, nutmeg, 1/4 tsp salt, and 1/8 tsp cloves until smooth. Pour mixture through a fine sieve set over a clean bowl and discard solids. Pour the filling into the prepared crust. Bake until the filling is set, about 40 minutes. Transfer to a wire rack and let cool at least 30 minutes. Using a double boiler, simmer water and melt remaining 2 oz of chocolate, sitrring occasionally. Remove from heat. Dip a spoon in the melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until the chocolate is well set, for at least an hour.