You'd be surprised how easy it is to recreate this Chocolate Ganache Pumpkin Tart from Healthy Holme! This creamy, pumpkin spice inspired recipe is both sophisticated and simple. Add your favorite seasonal toppings or chocolate décor for texture and serve this up as an autumnal treat that everyone will love!
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!
Ingredients
Almond Flour Crust
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
Pumpkin Spice Filling
1 Cup pumpkin purée
¼ Cup coconut oil, melted
¾ Cup pitted dates, soaked in hot water for 5 minutes
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.
Recipe Note:
*If the crust ingredients are not sticking together, add ½ - 1 tsp of water.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
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