Chocolate Pecan Tart
Indulge in the rich, decadent flavors of this Chocolate Pecan Tart—a dessert that seamlessly blends silky chocolate ganache with the irresistible crunch of toasted pecans. Perfect for special occasions or as a show-stopping holiday centerpiece, this tart features a buttery, homemade crust baked to golden perfection and layered with creamy chocolate ganache. The finishing touch? A glossy pecan filling made with a hint of vanilla and light corn syrup for a luscious, caramel-like drizzle that ties every bite together. With its elegant presentation and irresistible combination of textures and flavors, this tart is a must-try for chocolate and nut lovers alike.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter
- 0.25 cups granulated sugar
- 2 tablespoons cold water
- 1.5 cups semisweet chocolate chips
- 0.75 cups heavy cream
- 0.5 cups granulated sugar
- 0.25 cups light corn syrup
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 1.5 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together 1.25 cups of all-purpose flour and 0.25 cups of granulated sugar.
Cut 0.5 cups of cold unsalted butter into small cubes and add it to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Add 2 tablespoons of cold water and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and prick the bottom with a fork. Trim any excess dough.
Place parchment paper over the crust and fill it with pie weights or dry beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until the crust is lightly golden. Let it cool completely.
In a small saucepan, heat 0.75 cups of heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over 1.5 cups of semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
Pour the chocolate ganache into the cooled tart crust and spread it evenly. Chill the tart in the refrigerator for 20 minutes to set the ganache.
In a medium saucepan, combine 0.5 cups of granulated sugar, 0.25 cups of light corn syrup, and 0.25 teaspoons of salt. Heat over medium heat, stirring, until the sugar dissolves. Remove from heat and let cool slightly.
In a small bowl, whisk together 2 large eggs and 1 teaspoon of vanilla extract. Gradually add the cooled sugar syrup to the eggs, whisking constantly to prevent curdling.
Arrange 1.5 cups of pecan halves over the chilled ganache layer, then pour the egg and sugar mixture over the pecans.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the pecans are lightly toasted.
Let the tart cool to room temperature before slicing and serving.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 40.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
