Dark Chocolate Pecan Tart


I’ve been posting plenty of dessert recipes as of late.  Is your brain in a delightful sugary fog yet?  If not, here is one more sweet treat for you before we ring in the New Year!

Every once in a while, an idea for a recipe pops into my head, and I can’t believe I’ve missed something so obvious.  My original plan for this pecan pie was to drizzle some melted chocolate over it after it cooled.  As I was mixing the pie filing, I had a light bulb moment and decided to fold in the melted chocolate as well.  And it was the best decision ever!  I’m thinking that this would be a great addition to your party dessert lineup.  It’s traditional enough, but won’t get lost in the shuffle.   Perfect for chocolate lovers and pecan lovers alike (I happen to be both!)


Dark Chocolate Pecan Tart
Recipe adapted from Karo Syrup
(makes 9″ tart)

1 unbaked pie crust
3 eggs, beaten
2 tbsp unsalted butter, melted and cooled
2/3 cup light brown sugar, firmly packed
1 cup light corn syrup
¼ tsp salt
1 tsp vanilla extract
2 oz. dark chocolate, melted and cooled
1½ cup pecan halves

Preheat oven to 350°F.  Prepare the crust by rolling out the dough and fit it into a tart pan.

In a large mixing bowl, whisk eggs, butter, brown sugar, corn syrup, salt, and vanilla extract. While stirring, drizzle melted chocolate into the mixture steadily.  Stir in pecans.  The mixture will be glossy and thick.

Pour filling into pie crust and bake for 70 minutes, or until the filling appears set in the middle.  Cool tart for at least half an hour before serving.  Top with whipped cream or ice cream.

*If the filling is not yet set but the crust is getting browned, cover the crust with aluminum foil and continue baking.

*Whenever I’m working with liquid pie or tart filing, I always put the pan in a disposable aluminum pan before placing it in the oven because the filling might overflow during baking.  When it comes out of the oven, the filling will likely puff up, but will shrink down once it is cooled.  If it doesn’t, just gently press the filling back into the pan with a spatula.

*To serve, you can cut them into slivers- or bite-sized squares if you’re using a square or rectangular tart pan- for your guests to sample.


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