Pumpkin and cocoa tart

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Tarte en fleur

Pumpkin and cocoa tart

Preparation 40 minutes
Service 6 people
Difficulty 5/10


  • For the sweet shortcrust pastry base:
  • 250g flour
  • 120g butter
  • 90g brown sugar
  • 1 egg
  • 1 pinch salt
  • For the filling:
  • 500g pumpkin purée
  • 150g dark chocolate
  • 100g brown sugar
  • 10cl single cream
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 pinch nutmeg
  • A few pecan nuts


To make the sweet shortcrust pastry base:

  1. Preheat the oven to 180 C/350 F/gas 4.
  2. Beat the egg with the brown sugar in a bowl. Add the flour and salt. Fold in the softened butter and knead to obtain a crumbly dough that does not stick. Shape it into a ball, cover in cling-flm and set aside in the fridge for 30 mins.
  3. Roll out the pastry and place in a pie dish. Bake in the oven at 180 C/350 F/gas 4 for 15 mins then set aside.


To make the filling:

  1. Peel the pumpkin and cut into large pieces. Steam or boil for about 20 mins until very soft. Mash until very smooth and set aside.
  2. Break the chocolate into small pieces, melt in a bain-marie and set aside.
  3. In a bowl, beat the eggs and sugar until white. Fold in the pumpkin purée and the cream and mix well. The mixture should be very smooth.
  4. Divide the mixture equally between two bowls. Add the melted chocolate to one and the spices (cinnamon, ginger and nutmeg) to the other.
  5. Preheat the oven to 180 C/350 F/gas 4.
  6. In the pie dish, spread the chocolate/pumpkin mixture over the base, then pour the pumpkin/spice mixture on top. Spread until the filling is as smooth as possible.
  7. Bake for 15 mins, leave to cool somewhat, decorate with pecan nuts and serve.

The Chef's twist

To make the pastry base even tastier, add 50g of cocoa powder to the mixture.