There’s something about a Chocolate Pecan Tart that feels instantly special. It’s rich, glossy and looks like it came straight from a boutique bakery – yet it’s surprisingly simple to make at home. The buttery crust, silky chocolate, and caramel-kissed pecans create a dessert that’s elegant enough for the holidays but easy enough for any celebration.

This is the dessert I make when I need something beautiful, impressive, and effortless. It slices cleanly, travels well, and tastes even better the next day. Let’s make it.

What you’ll need for this recipe

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 4 Tbsp unsalted butter
• 6 Tbsp lard – Crisco-type product or you can try Spectrum or Avocado Oil Shortening
• 1 egg yolk
• 6 ounces semi-sweet chocolate, chopped
• 1/2 cup cream
• 1 Tbsp butter
• 1 cup pecan halves
• 1/2 cup brown sugar
• 1/4 cp maple syrup or honey
• 2 Tbsp butter
• 1 tsp vanilla extract
• pinch of salt

Kitchen equipment & tools

• 9-inch tart pan
• mixing bowls, small and large (Pyrex or vintage)
• measuring cups and spoons
• Pastry cutter or food processor
• spatula
• whisk
• baking sheet
• parchment paper
• cooling rack

Tips for success

• use good chocolate
• don’t over bake the crust
• brush the pecans with warm honey when cooled
• for a cleaner slice, run your knife under hot water before slicing

Make ahead

• can be made 24 hours ahead and kept in the refrigerator
• crust can be make several days ahead
• chocolate layer can be made the morning of ..

*this dessert actually tastes better the next day

Variations

• add 1 tbsp bourbon to pecan mix
• sprinkle flaky salt on the chocolate before adding the pecans
• add a tsp of cinnamon to the pecan topping

Make sure to try my original Pecan Tart here!

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Chocolate Pecan Tart

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A rich, glossy, elegant dessert with a buttery crust, silky chocolate layer, and caramel-coated pecans. Perfect for the holidays or any celebration.

Ingredients

• Crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 tsp salt, 6 tbsp Crisco (or similar product), 4 tbsp cold unsalted butter, 1/3 tbsp ice water as needed to bring (crumbly) dough together.
• 1 1/2 cups pecans (chopped) - you can also add in walnuts if you'd like
• 1 cup brown sugar
• 2 tbsp maple syrup
• 2 large eggs plus one yolk
• 1/3 cup heavy cream
• 6 ounces chopping semi-sweet chocolate
• 3 tbsp butter
• 1 tsp vanilla
• 2 tbsp Bourbon

Instructions

1. Mix crust ingredients. Refrigerate over night if you'd like. Roll crust out and press into tart pan and freeze for 10 minutes.
2. Spread pecans evenly on a baking sheet. Toast for for about a few minutes until lightly browned.
3. In a mixing bowl, whisk together the eggs, yolk, brown sugar, heavy cream, bourbon, maple syrup, vanilla, and a pinch of salt.
4. Stir in toasted pecans and chopped chocolate. Add 1 or 2 tbsp butter for extra richness if you'd like.
5. Pour filling into cooled tart shell.
6. Bake at 350 degrees F. for about 25 minutes, until filling is set but slightly jiggly in the center.
7. Cool 1 hour before slicing.