Irresistible Chocolate Pumpkin Tart Recipe with Hazelnuts

Introduction

Rich, velvety chocolate paired with spiced pumpkin and the crunch of toasted hazelnuts—this tart is the dessert you didn’t know you needed. The moment I took my first bite, I knew this recipe was a keeper. It has just the right balance of sweetness and earthiness, making it perfect for cozy autumn evenings or elegant dinner parties. Honestly, it’s the kind of dessert that makes you feel like a baking pro, even if you’re just following the steps.

I first came up with this chocolate pumpkin tart recipe when I wanted to blend the comforting flavors of fall with the indulgence of chocolate. The addition of hazelnuts was a happy accident—they add a nutty crunch that makes every bite unforgettable. Whether you’re hosting guests or treating yourself, this tart will have everyone asking for seconds. Trust me, once you make it, it’s going to be your go-to fall dessert!

This irresistible chocolate pumpkin tart is also surprisingly easy to prepare. With a buttery crust, a creamy pumpkin filling, and a glossy chocolate ganache, it combines flavors and textures beautifully. Plus, it’s customizable—so you can tweak it to suit your preferences or dietary requirements. Let’s dive into the recipe!

Why You’ll Love This Recipe

• Unforgettable Flavor: The warmth of pumpkin spice, decadent chocolate, and crunchy hazelnuts combine for a dessert that feels luxurious.
• Perfect for Fall: This tart captures all the cozy flavors of autumn, making it ideal for seasonal gatherings, Thanksgiving, or even a quiet night in.
• Impressively Easy: Despite its fancy appearance, this recipe doesn’t require any complicated techniques or specialty skills.
• Customizable: You can easily swap ingredients to suit dietary needs like gluten-free or dairy-free options.
• Make-Ahead Friendly: Prepare this tart in advance and enjoy stress-free entertaining.
• Texture Heaven: From the flaky crust to the creamy pumpkin filling and crunchy hazelnut topping, this tart is a textural masterpiece.

What sets this recipe apart is the balance—neither the chocolate nor the pumpkin overpowers the other. It’s a marriage of flavors that feels like comfort food at its finest. Plus, the hazelnuts add a touch of sophistication while giving each bite a delightful crunch. Whether you’re serving it to guests or enjoying it solo, this tart makes every occasion feel special.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that come together to create an unforgettable dessert. Here’s everything you’ll need:

• For the crust:
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons (30-45 ml) ice water
  • Pinch of salt
• For the pumpkin filling:
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) brown sugar
  • 1 large egg
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
• For the chocolate ganache:
  • ¾ cup (180ml) heavy cream
  • 6 oz (170g) semi-sweet chocolate, chopped
  • 1 tablespoon (15g) unsalted butter
• For the topping:
  • ½ cup (70g) hazelnuts, toasted and roughly chopped
  • Optional: sea salt flakes for garnish

If you’re looking for substitutions, almond flour can replace regular flour for a gluten-free crust, and coconut cream works as a dairy-free alternative to heavy cream.

Equipment Needed

• Tart pan with removable bottom (9-inch)
• Mixing bowls
• Rolling pin
• Food processor (optional, for the crust)
• Whisk
• Spatula
• Small saucepan
• Cooling rack

If you don’t have a tart pan, you can use a pie dish—it works just as well, although you won’t have the classic fluted edges. A food processor makes preparing the crust quicker, but you can always mix by hand if needed.

Preparation Method

1. Prepare the crust: In a large bowl or food processor, mix the flour, sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Transfer to your tart pan, pressing it gently into the edges. Trim any excess dough and prick the base with a fork to prevent bubbling. Freeze for 15 minutes while preheating your oven to 375°F (190°C).
3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for an additional 5 minutes until lightly golden. Let cool completely.
4. Make the pumpkin filling: In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg, cinnamon, ginger, nutmeg, and salt. Pour the filling into the cooled tart crust and smooth the surface.
5. Bake the tart: Reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the filling is set but slightly jiggles in the center. Cool completely on a wire rack.
6. Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then add butter for shine. Pour the ganache over the cooled pumpkin filling and spread evenly.
7. Add the topping: Sprinkle toasted hazelnuts over the ganache while it’s still slightly warm. Add sea salt flakes for a hint of contrast.
8. Chill and serve: Refrigerate the tart for at least 2 hours to set the ganache. Slice and serve chilled or at room temperature.

Cooking Tips & Techniques

• Blind Baking: Don’t skip this step—it ensures your crust stays flaky and doesn’t end up soggy from the filling.
• Room Temperature Ingredients: Always use room-temperature eggs and butter for smoother mixing.
• Toast the Hazelnuts: Toasting enhances their flavor and adds a wonderful aroma. Just place them in a dry skillet over medium heat and stir until golden.
• Check the Pumpkin Filling: The filling should jiggle slightly in the center when you take it out of the oven—it’ll firm up as it cools.
• Ganache Technique: Use high-quality chocolate for the ganache—it makes all the difference. Stir gently to avoid introducing air bubbles.
• Slice Cleanly: Dip your knife in hot water and dry it before slicing for cleaner cuts.

Variations & Adaptations

• Gluten-Free Option: Use almond flour or a gluten-free all-purpose flour blend for the crust.
• Dairy-Free Option: Substitute heavy cream with coconut cream and butter with dairy-free margarine.
• Seasonal Twist: Replace hazelnuts with chopped pecans or walnuts for a different nutty flavor.
• Extra Spices: Add a pinch of cardamom or cloves to the pumpkin filling for a spicier autumn vibe.
• Chocolate Lovers: Use dark chocolate (70% cocoa or higher) for a richer ganache.

One of my favorite variations is adding a drizzle of salted caramel over the hazelnuts—talk about indulgence!

Serving & Storage Suggestions

This tart is best served chilled or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. If you’re hosting, arrange slices on a cake stand for a stunning presentation—those hazelnuts make it look like a work of art.

To store, cover the tart tightly and refrigerate for up to 3 days. You can also freeze slices in an airtight container for up to 2 months—just thaw in the fridge overnight before serving. If reheating, do so gently in the oven at 300°F (150°C) to avoid melting the ganache.

Nutritional Information & Benefits

While this tart is indulgent, it also has some great perks. Pumpkin is rich in vitamins A and C, which support your immune system and skin health. Hazelnuts provide healthy fats and fiber, while high-quality chocolate offers antioxidants. A slice of this tart feels like a treat, but it’s packed with ingredients that are good for you in moderation!

Estimated per serving (1 slice):

• Calories: 320
• Fat: 20g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 4g

Keep in mind that values may vary depending on specific brands and substitutions.

Conclusion

If you’re looking for a show-stopping dessert that’s brimming with fall flavors, this irresistible chocolate pumpkin tart with hazelnuts is the perfect pick. It’s rich, creamy, and crunchy all at once—a delightful treat for any occasion. I love how it brings together my favorite autumn flavors in one dessert, and I can’t wait for you to try it.

Irresistible Chocolate Pumpkin Tart Recipe with Hazelnuts

Print Recipe

Rich, velvety chocolate paired with spiced pumpkin and the crunch of toasted hazelnuts—this tart is perfect for cozy autumn evenings or elegant dinner parties.

• Author: paula
• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 95 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 2–3 tablespoons (30–45 ml) ice water
• Pinch of salt
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) heavy cream
• ¼ cup (50g) brown sugar
• 1 large egg
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of salt
• ¾ cup (180ml) heavy cream
• 6 oz (170g) semi-sweet chocolate, chopped
• 1 tablespoon (15g) unsalted butter
• ½ cup (70g) hazelnuts, toasted and roughly chopped
• Optional: sea salt flakes for garnish

Instructions

1. Prepare the crust: In a large bowl or food processor, mix the flour, sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Transfer to your tart pan, pressing it gently into the edges. Trim any excess dough and prick the base with a fork to prevent bubbling. Freeze for 15 minutes while preheating your oven to 375°F (190°C).
3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for an additional 5 minutes until lightly golden. Let cool completely.
4. Make the pumpkin filling: In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg, cinnamon, ginger, nutmeg, and salt. Pour the filling into the cooled tart crust and smooth the surface.
5. Bake the tart: Reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the filling is set but slightly jiggles in the center. Cool completely on a wire rack.
6. Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then add butter for shine. Pour the ganache over the cooled pumpkin filling and spread evenly.
7. Add the topping: Sprinkle toasted hazelnuts over the ganache while it’s still slightly warm. Add sea salt flakes for a hint of contrast.
8. Chill and serve: Refrigerate the tart for at least 2 hours to set the ganache. Slice and serve chilled or at room temperature.

Notes

[‘Blind baking ensures your crust stays flaky and doesn’t end up soggy from the filling.’, ‘Use room-temperature eggs and butter for smoother mixing.’, ‘Toast hazelnuts in a dry skillet over medium heat for enhanced flavor.’, ‘The pumpkin filling should jiggle slightly in the center when removed from the oven—it will firm up as it cools.’, ‘Use high-quality chocolate for the ganache to achieve the best flavor and texture.’, ‘Dip your knife in hot water and dry it before slicing for cleaner cuts.’]

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Fat: 20
• Carbohydrates: 35
• Fiber: 4
• Protein: 5

Keywords: Chocolate Pumpkin Tart, Fall Dessert, Hazelnut Tart, Thanksgiving Dessert, Autumn Recipe