Chocolate Pecan Tart

I have to admit I have a huge sweet tooth, and I am really trying my best NOT to give in to it as much as I would like.  But when I have company over, then that’s a completely different story.  When Tim and Leslie were visiting, and I made a delicious Colorado themed dinner with tender elk steaks, I just had to have  the perfect dessert to go along with the dinner too.  Colorado in the Kitchen  Sticking with my Colorado theme, I had to have a Colorado dessert as well.  I made a chocolate pecan tart, which made for a perfect ending to a perfect evening with friends who are really family.


Chocolate Pecan Tart

You can use either pecans or walnuts for this tart.  I prefer pecans to walnuts any day, but both are just fine to use.  This tart, is super easy to make and only requires a few simple, basic ingredients.  Because I had a lot of my chocolate pecan caramels leftover, I melted those down and used them for my chocolate.  The Tradition Continues The caramel filling was so rich and full of flavor.


The Crust

1 1/2 cups flour

6 TBSP cold butter, cubed

2-3 TBSP powdered sugar

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream


This is my basic pate sucre dough.  Blend the flour, butter, salt and powdered sugar in a food processor until in resembles a fine sand.  If you saw my latest video, I made reference to this dough.  Video #6 – Making Empanadas from Leftovers  Then add the egg and the cream and continue to blend until the dough forms into a ball.  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.


Preheat the oven to 375* F or about 190* C


On a lightly floured surface, roll out the dough and place into a 10 inch tart pan.  Firmly press the dough into the pan and remove the excess dough.


The Filling

1 cup heavy whipping cream

1 1/3 cups sugar

1/3 cup water

1 egg

1 egg yolk

1 1/2 tsp vanilla

1/2 stick butter

2 cups pecans, divided

1 cup semi-sweet chocolate


Chop about 1 2/3 cups of the pecans and line the bottom of the tart with the nuts.


Mix the cream, sugar, butter, water and chocolate into a sauce pan and melt completely while stirring constantly over a medium high heat.


Bring to a rapid boil and boil until the temperature reaches about 230*F or about 115-120* C.  Let cool for a few minutes before adding the egg mixture.


Combine the egg, egg yolk and vanilla together, then add to caramel mixture.


Pour the egg and caramel mixture evenly over the nuts.  If you like, you can add some of the whole nuts around the edges of the tart too.  I like doing this because it finishes the tart and makes for a prettier presentation.  Carefully place the tart into the hot oven to bake.


Bake the tart uncovered for about 45-60 minutes, or until the filling is set and the dough is browned.  If the dough is browning too much, but the tart still needs more time, cover with aluminum foil and continue to bake until the center is firm.  Remove from the oven and cool completely before removing the tart from the pan and cutting.  I usually go around the edges with a butter knife after the tart has cooled, just to unstick the dough from the edges.


You can eat this as is or warmed up and topped with some ice cream.  Either way, I guarantee you’re going to love it.


Stay safe and stay well Everyone.  ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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