No-Bake Pumpkin Blonde Chocolate Tart Recipe

This no-bake pumpkin blonde chocolate tart crosses pumpkin pie with chocolate tart to create a silky-smooth dessert that's perfect for spooky season.

I absolutely love pumpkin pie, and I always get excited to make it around this time of year. But it's been a stressful couple of months moving and chasing both old and new letting agents for various things. So I decided to make a no-bake pumpkin pie recipe.

And because I also love chocolate tart, I thought why not make a pumpkin chocolate tart by creating a pumpkin ganache?

The special ingredient in this pumpkin chocolate tart, though, is blonde chocolate. Because I like to use muscovado sugar in my pumpkin pies to get a caramel-y flavour. But chocolate tarts are already sweet, and don't need extra sugar. So blonde chocolate – which is basically caramelised white chocolate – fits perfectly.

You can use regular white chocolate for this recipe instead of blonde chocolate. But I really do recommend using blonde chocolate for the ultimate pumpkin pie flavour.

Also, I just use a premade sweet pastry case, making this easy pumpkin chocolate tart even easier. I recommend you use an all-butter one for the best flavour.

You can also watch me make this blonde chocolate pumpkin tart on YouTube:

Ready? Let's go.

Ingredients:

100g pumpkin puree
50ml double cream
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch of cloves
1 tsp vanilla bean paste
200g blonde chocolate
1 premade sweet pastry tart case

Topping:

150ml double cream
1 tbsp caster sugar
Nutmeg (whole to grate, or ground)

Method:

1. Place the pumpkin 50ml of double cream, spices and vanilla bean paste into a small saucepan, and stir over a medium heat until well combined and steaming hot (but not bubbling).

2. Switch the heat off and stir in the chocolate until melted and well combined, and pour the pumpkin ganache into your ready-made pastry case on a plate. Give the base of the plate a few firm taps with the palm of your hand to knock air bubbles out of the pumpkin ganache.

3. Leave to cool to room temperature and pop the tart in the fridge to set for at least four hours, preferably overnight.

4. To make the topping, whisk the double cream and sugar together until thick and pipeable. Pipe swirls around the edge of hour tart, and grate over some nutmeg onto the cream before serving.

Enjoy, and have fun.