Chocolate Ganache Pumpkin Tart
This simple, no-bake Chocolate Ganache Pumpkin Tart serves up autumnal bliss in every bite! Sweetened with dates, the pumpkin purée filling takes on a scrumptious caramel flavor, and the smooth, creamy layer of chocolate ganache with a strong cocoa flavor elevates the recipe even further. Use this handy tart pan and decorating tip set from Fat Daddio's to make this recipe as easy as pie!
- Author
- Stephanie Niemis
- Servings
- 1 9.5" Tart
- Category
Tarts
- Cuisine
American
Ingredients
- 1 ½ Cups White Almond Flour
- ¾ Cup pitted dates, soaked in hot water for 5 minutes
- 1 Tbsp coconut oil, melted
- 2 Tbsp Natural Cocoa Powder
- 1 Cup pumpkin purée
- ¼ Cup coconut oil, melted
- ¾ Cup pitted dates, soaked in hot water for 5 minutes
- 2 Tsp pumpkin pie spice
- ½ Tsp cinnamon
- ¾ Cup Perú 72% Dark Chocolate, melted
- ½ Cup coconut cream (the thick part at the top of a can of chilled coconut milk)
- 1 Tbsp date syrup, honey, or maple syrup
- Chocolate Blossom Curls
Directions
- Lightly grease a 9.5” tart pan.
- In a food processor, combine the crust ingredients. *See recipe notes
- Press the dough into the bottom of the pan.
- Rinse out the food processor and blend together the filling ingredients.
- Pour the filling over the crust and place in the freezer for 2 hours.
- In the food processor, blend together the ganache ingredients.
- Spread the ganache over the pumpkin filling layer, or pipe on top using a pastry bag and decorating tip of your choice.
- Optional: Sprinkle the top of your tart with Chocolate Blossom Curls or your favorite seasonal toppings, if desired.