Chocolate Pecan Tart Recipe

Few desserts evoke the feeling of warmth and indulgence quite like a chocolate pecan tart. Imagine a crisp, buttery crust giving way to a luscious, chocolate-infused filling topped with perfectly toasted pecans. This dessert is ideal for cozy evenings by the fire, intimate gatherings, or festive holiday celebrations where indulgence and comfort are the order of the day.

The inspiration for this recipe comes from a blend of Southern charm and classic European pastry techniques. Chocolate and pecans have long been a beloved pairing in American desserts, especially in Southern kitchens where pecan pies are a cherished tradition. By combining the rich, velvety taste of chocolate with the nutty, slightly caramelized flavor of pecans, this tart elevates a familiar classic into something truly special. Whether you are looking to impress guests or treat yourself after a long week, this Chocolate Pecan Tart is sure to become a favorite.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon salt

• ¾ cup unsalted butter, cold and cut into cubes

• 1 large egg yolk

• 2–3 tablespoons cold water

For the Chocolate Filling:

• 1 cup heavy cream

• 8 ounces semisweet chocolate, finely chopped

• ¼ cup unsalted butter, cubed

• 1 teaspoon pure vanilla extract

• ¼ teaspoon salt

For the Pecan Topping:

• 1 ½ cups pecan halves

• ¼ cup brown sugar

• 2 tablespoons unsalted butter, melted

• ½ teaspoon cinnamon

• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust

Begin by preheating your oven to 350°F (175°C). This step ensures the oven reaches the perfect temperature so the crust bakes evenly and develops a beautiful, golden hue. In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon salt. Whisk these dry ingredients together until fully blended. The sugar adds a subtle sweetness, while the salt enhances the flavor of the butter and chocolate in the tart.

Next, add ¾ cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter; small, visible chunks help create a flaky, tender crust. This technique is key to achieving the ideal texture in your tart shell.

In a small bowl, whisk together 1 large egg yolk and 2 tablespoons of cold water. Gradually add this mixture to the flour-butter crumbs, stirring gently until the dough begins to come together. If the dough feels too dry, add more cold water one teaspoon at a time. You want a dough that holds together but is not sticky.

Turn the dough onto a lightly floured surface and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the butter to firm up, which helps prevent shrinkage during baking and ensures a tender, flaky crust.

2. Roll and Bake the Crust

Once the dough is chilled, lightly flour your work surface and rolling pin. Roll the dough into a circle large enough to fit a 9-inch tart pan with a removable bottom. Carefully transfer the dough into the pan, gently pressing it into the bottom and up the sides. Trim any excess dough with a sharp knife for a clean edge.

To prevent the crust from puffing up during baking, prick the bottom lightly with a fork. Line the crust with parchment paper or aluminum foil, then fill it with pie weights, dried beans, or uncooked rice. This technique, known as blind baking, keeps the crust flat and crisp. Bake for 15 minutes, then carefully remove the weights and parchment. Continue baking for an additional 10–12 minutes, or until the crust is lightly golden and firm to the touch. Once baked, remove from the oven and allow the crust to cool completely. A fully cooled crust prevents the chocolate filling from melting or becoming runny.

3. Make the Chocolate Filling

While the crust cools, prepare the chocolate filling. In a medium saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Avoid boiling the cream, as this can affect the smoothness of the chocolate. Remove the cream from the heat and pour it over 8 ounces of finely chopped semisweet chocolate in a heatproof bowl. Allow it to sit for 2–3 minutes. This process softens the chocolate and ensures it melts evenly.

Afterward, whisk the mixture until smooth and glossy. Add ¼ cup of cubed unsalted butter, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt, stirring continuously until the butter melts and is fully incorporated. The result should be a rich, velvety chocolate mixture. Let the filling cool slightly before pouring it into the pre-baked tart shell, which helps maintain the structure of the crust.

4. Prepare the Pecan Topping

In a medium bowl, combine 1 ½ cups of pecan halves with ¼ cup brown sugar, 2 tablespoons melted butter, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Toss gently until the pecans are evenly coated with the mixture. Spread the pecans carefully over the chocolate filling, pressing them down slightly so they adhere. This step ensures each slice of tart has a generous, even layer of toasted, caramelized pecans.

5. Bake the Tart

Preheat your oven to 325°F (160°C). Place the tart on the center rack and bake for 20–25 minutes. The pecans should be lightly toasted, and the filling should be set with a slight jiggle in the center. Avoid overbaking, as the chocolate can harden too much and lose its creamy texture. Once baked, remove the tart from the oven and allow it to cool completely at room temperature. For a cleaner, more precise slice and enhanced flavor, refrigerate the tart for at least 1 hour before serving.

6. Serve and Enjoy

To serve, use a sharp knife to cut the tart, wiping the blade clean between slices to ensure neat edges. The chocolate filling should be silky, and the pecans slightly crunchy, creating a perfect contrast in textures. Serve the tart as is, or add an extra indulgent touch with a dollop of lightly whipped cream or a scoop of creamy vanilla ice cream. This tart is perfect for dessert tables, special occasions, or a cozy treat for yourself, offering a rich combination of chocolate, nuts, and buttery crust in every bite.

Tips for the Perfect Chocolate Pecan Tart

1. Use Quality Chocolate: The flavor of your tart depends heavily on the chocolate. Choose high-quality semisweet chocolate for a rich, smooth taste.

2. Toast Your Pecans: Lightly toasting the pecans before adding them to the tart enhances their natural flavor and adds a subtle crunch.

3. Chill the Dough: Chilling the crust dough prevents it from shrinking while baking and ensures a tender, flaky texture.

4. Prevent a Soggy Bottom: Blind baking the crust before adding the chocolate filling prevents it from becoming soggy.

5. Room Temperature Ingredients: Make sure your egg yolk and butter are cold, while other ingredients like cream can be at room temperature to ensure proper mixing and texture.

6. Storage: Store the tart in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for optimal flavor.

7. Make Ahead: This tart can be made a day in advance. Simply cover it with plastic wrap and refrigerate. It will taste even better the next day as the flavors meld together.

Variations and Customizations

1. Salted Chocolate Pecan Tart: Sprinkle a pinch of flaky sea salt over the top before serving to enhance the chocolate and nut flavors.

2. Dark Chocolate Twist: Substitute semisweet chocolate with dark chocolate for a deeper, more intense flavor.

3. Maple Pecan Topping: Replace the brown sugar with pure maple syrup for a sweet, nutty twist.

4. Mini Tarts: Make individual tarts using a muffin pan or small tart pans for parties or gifts.

5. Nut Mix: If pecans aren’t your favorite, swap them with walnuts, almonds, or a mix of your favorite nuts.

Why This Tart is Special

This Chocolate Pecan Tart stands out because of the balance between textures and flavors. The buttery, flaky crust acts as a sturdy base for the creamy chocolate filling, which is neither too sweet nor too dense. The pecans provide a nutty crunch that complements the smoothness of the chocolate. Every bite delivers a luxurious combination of textures and tastes that is both comforting and elegant.

What makes this recipe even more appealing is its versatility. It fits seamlessly into holiday spreads, romantic dinners, or casual get-togethers. Plus, it’s a dessert that’s as impressive to serve as it is to taste, making it perfect for bakers of all skill levels.

Frequently Asked Questions

Can I use pre-made pie crust?
Yes! Using a store-bought pie crust is a convenient option if you want to save time. Be sure to choose an unbaked crust or follow the package instructions for pre-baking. Pre-baking, also known as blind baking, ensures that your crust stays crisp and doesn’t become soggy when you pour in the chocolate filling. For best results, press the crust gently into the tart pan and trim any excess edges before baking. Even with a store-bought crust, the tart will still taste rich and homemade.

Can I make it nut-free?
Absolutely! If you or your guests have nut allergies, you can safely omit the pecans. To maintain a similar texture and crunch, try using toasted seeds such as pumpkin seeds, sunflower seeds, or even coconut flakes. These alternatives provide a delightful contrast to the smooth chocolate filling without compromising flavor. You can also mix different seeds to create a custom topping that’s both nut-free and visually appealing.

Can this tart be frozen?
Yes, the Chocolate Pecan Tart freezes beautifully, making it a great make-ahead dessert. First, allow the tart to cool completely. Wrap it tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. The tart can be frozen for up to two months. When ready to serve, thaw it in the refrigerator for several hours or overnight. Once thawed, bring it to room temperature for the best flavor and texture.

What type of chocolate works best?
Semisweet chocolate is the ideal choice because it provides a perfect balance of sweetness and rich chocolate flavor. However, you can experiment with other types: bittersweet chocolate will give the tart a deeper, more intense flavor, while milk chocolate will create a sweeter, creamier dessert. The key is to choose high-quality chocolate to ensure a smooth, glossy filling that melts beautifully and pairs perfectly with the pecans.

Can I make individual tarts?
Yes! Use mini tart pans or a muffin tin to create single-serving tarts. Simply divide the dough and filling evenly among the pans and adjust baking time slightly—usually 10–15 minutes less—to ensure a perfect set without overbaking.

Chocolate Pecan Tart Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x

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Description

Indulge in the rich, decadent flavors of this Chocolate Pecan Tart, perfect for cozy evenings, holiday gatherings, or anytime you want a dessert that impresses. The buttery, flaky crust pairs perfectly with a silky chocolate filling and a crunchy, caramelized pecan topping. Inspired by Southern traditions and classic pastry techniques, this tart is both elegant and comforting, making it a dessert you’ll return to again and again.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 ½ cups all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon salt

• ¾ cup unsalted butter, cold and cut into cubes

• 1 large egg yolk

• 2–3 tablespoons cold water

For the Chocolate Filling:

• 1 cup heavy cream

• 8 ounces semisweet chocolate, finely chopped

• ¼ cup unsalted butter, cubed

• 1 teaspoon pure vanilla extract

• ¼ teaspoon salt

For the Pecan Topping:

• 1 ½ cups pecan halves

• ¼ cup brown sugar

• 2 tablespoons unsalted butter, melted

• ½ teaspoon cinnamon

• 1 teaspoon vanilla extract

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Instructions

• Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the egg yolk with 2 tablespoons cold water and gradually stir into the flour mixture until dough forms. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.

• Roll and Bake the Crust: Roll chilled dough to fit a 9-inch tart pan. Press into pan, trim excess, and prick the bottom with a fork. Line with parchment and add pie weights. Bake 15 minutes, remove weights, bake 10–12 more minutes until lightly golden. Cool completely.

• Make the Chocolate Filling: Heat cream until simmering. Pour over chopped chocolate and let sit 2–3 minutes. Whisk until smooth, add butter, vanilla, and salt. Let cool slightly and pour into crust.

• Prepare the Pecan Topping: Combine pecans, brown sugar, melted butter, cinnamon, and vanilla. Spread over chocolate filling, pressing gently.

• Bake the Tart: Preheat oven to 325°F (160°C). Bake 20–25 minutes until pecans are toasted and filling is set but slightly jiggly. Cool completely; refrigerate 1 hour for cleaner slices.

• Serve and Enjoy: Slice with a sharp knife, serve as is or with whipped cream or vanilla ice cream.

Notes

Store in an airtight container in the fridge for up to 4 days. For best flavor, bring to room temperature before serving. Use high-quality chocolate for a glossy, rich filling.

• Prep Time: 30 minutes
• Cook Time: 45 minutes

Michelle Davis