Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ cup (57g) pecan meal (ground pecans)
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, cold and cut into cubes
  • ¼ cup (60ml) ice water, plus more if needed
  • 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 2 large eggs
  • ½ cup (120ml) heavy cream
  • 4 ounces (113g) semi-sweet chocolate, melted and cooled slightly
  • 2 ounces (57g) cream cheese, softened
  • 2 tablespoons (30g) granulated sugar

Instructions:

  1. Make the Pecan Crust: Combine flour, pecan meal, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
  2. Prepare the Pan: On a lightly floured surface, roll out the dough and transfer it to the tart pan. Press the dough into the bottom and up the sides. Trim excess dough and crimp the edges. Chill again for 30 minutes.
  3. Blind Bake the Crust: Dock the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, until lightly golden. Remove weights and parchment paper; bake for another 5-10 minutes until golden brown. Let cool.
  4. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sugars, spices, salt, eggs, and heavy cream until smooth.
  5. Make the Chocolate Swirl Filling: In a separate bowl, beat together the melted chocolate, cream cheese, and sugar until smooth and creamy.
  6. Assemble and Swirl: Pour the pumpkin filling into the cooled crust. Dollop spoonfuls of the chocolate filling over the pumpkin filling. Use a knife or skewer to gently swirl the chocolate into the pumpkin filling.
  7. Bake the Tart: Bake at 350°F (175°C) for 35-40 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Cool Completely: Let the tart cool completely on a wire rack before serving. Chill for at least 2 hours for the best flavor and texture.