Monday, November 26, 2012

No-Bake Chocolate Bottom Pumpkin Tart

A few weeks ago i wanted to make new pumpkin dessert that was not pumpkin pie.  I came across this No-Bake Chocolate Bottom Pumpkin Pie and i knew i had to make it.  It is very simple, and it comes out of the Unofficial Harry Potter Cookbook.  I never thought i would make a Harry Potter recipes but this tart was awesome.  And the crust was amazing, i have since used the crust for many other tarts.  It is now my favorite tart crust.

Since the holiday season is upon I want to share a few Do’s and Don’ts.  Last year i wrote about 101 Party Do’s and Don’ts! It is a great list and fun to read! But out of those here are my 5 tops ones that i swear by.

1. Make Clean-Up Simpler – Always start with an empty dishwasher.

2. Set Up a DIY Cocktail Bar – Let guests make their own cocktails. Have a few favorite recipes on cards, and all the ingredients on hand. People mix and shake and think it’s super-fun.

3. Equip the Powder Room Appropriately – Put individual guest napkins in the powder

4. Prep Ahead – Get everything ready the day before.

5. Make Dessert – Serve an amazing dessert. Even the worst main course will be forgotten if it’s followed by a spectacular dessert. Extra points for making it yourself.

The tip of preparing the night before as much as you can and always start with a clean dishwasher are two of the best tips ever! What are some of your tips for the holiday season?

Print Recipe

No-Bake Chocolate Bottom Pumpkin Tart

Yield: 8 servings

Prep Time: 2 hours

Cook Time: 30 minutes


Tart Dough:

1 cup all-purpose flour

1/8 tsp salt

3 tbsp sugar

3/4 stick (6 tbsp) cold butter, cut into pieces

1 large egg yolk

2 tbsp heavy cream

1 tsp vanilla

Chocolate Bottom:

1/2 cup heavy cream

4 ounces bittersweet chocolate, chopped

Pumpkin Filling

1 1/2 cups canned pumpkin pur’e, not pumpkin pie filling

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/2 cup heavy cream

2 large eggs

1 tbsp cornstarch

1 1/2 ounces bittersweet chocolate, melted, for drizzling, if desired


To make the dough, place the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over the flour and pulse about 15 times until the mixture resembles coarse, yellow meal. Transfer the mixture to a large mixing bowl.

Whisk together the egg yolk, cream and vanilla and pour over the flour mixture. Toss with a rubber spatula until the dough begins to stick together. Knead very briefly to form a cohesive mass and form into a disk. Wrap in plastic wrap and refrigerate 2 hours or up to 3 days.

Preheat the oven to 425°F. On a generously floured surface, roll out the disk (make sure you flour the top of the disk as well) to an 11-inch circle. Tart dough is hard to roll out, but this is a very forgiving dough. Simply gather up the torn dough, re-flour the work surface, briefly knead the dough into a ball, and roll it out again. Fit the dough into a 9-inch tart pan. If the dough breaks, you can patch it by gluing extra scraps with a bit of water. Prick the bottom of the shell with a fork, line with aluminum foil and fill with beans or pie weights. Bake for 20 minutes or until the dough is dry and set. Remove the foil and weights, reduce the heat to 350°F, and bake another 7 to 10 minutes until the crust is golden brown. Remove from the oven to cool.

To make the chocolate bottom, place the cream and chocolate in a microwave-safe bowl and microwave on high for 2 minutes, stopping to stir every 30 seconds. Stir until smooth and pour into the bottom of the tart shell. Cool until set.

To make the filling, combine the pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in a medium saucepan and cook, stirring frequently, until hot but not bubbling. Whisk the eggs with the cornstarch and add to the pan. Continue cooking, stirring constantly, until thickened and bubbling. Remove from the heat. Cool to room temperature.

Pour the cooled filling into the tart shell and smooth the top with a rubber spatula. If desired, drizzle melted chocolate on top. Refrigerate until firm.

Adapted from:

One Year Ago: Braised Short Ribs
Two Years Ago: Cranberry and Caramel Walnut Crostata

Now to the fun part – Breville has released new, time saving products such as the Smart Oven, just in time for the holidays! Take the guess work our of holiday cooking with the Smart Oven, the oven that does the thinking for you. Check out their website for more information on this product and other great gift ideas.

And don’t forget to reply below for two chances to win your choice of amazing Breville products either for yourself or as a gift to a loved one: YouBrew, Tea Maker and Smart Oven products ($250 ARV)

This is a sponsored conversation written by me on behalf of Breville. The opinions and text are all mine. Official Sweepstakes Rules

  Pin It

3 Responses to “No-Bake Chocolate Bottom Pumpkin Tart”

  1. 1

    Marina@Picnic at Marina — November 26, 2012 @ 7:17 am

    Thanks for the tips. Just yesterday I was thinking about all the holiday’s preparations and the ways to make it even less stressful (I’ve done my homework many years ago on transforming my holidays from stressful to joyful).
    Breville smart oven rocks, actually I have several Breville products and love everyone. I still need the tea maker, that is fantastic product. And smart too! 🙂

  2. 2

    Katerina — November 26, 2012 @ 8:12 am

    Chocolate and pumpkin is a great combo! I love that you don’t have to bake it!

  3. 3

    Nina — March 19, 2015 @ 6:32 pm

    How long does it usually take to set?

Leave a Comment