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.

Ingredients

Scale

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