← Back to Search Results
Chocolate Pecan Tart Recipe-4179

Photo by: Joseph De Leo
Comments: 0


This tart’s caramel-nut filling rests on a thin, light crust that’s been coated with a layer of dark chocolate. Try using this same technique of coating a crust with chocolate for other tarts and pies, such as a lemon tart, coconut cream pie, and banana cream pie.

Yield: Serves 10



  • 1 1/3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • 12 tablespoons (6 ounces) unsalted butter, cut into ½-inch cubes
  • About 3 tablespoons ice water
  • 3 ounces 82% extra dark chocolate, finely chopped


  • 1 1/3 cups granulated sugar
  • 1/3 cup water
  • 1 cup heavy cream, warmed
  • 1½ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons (2 ounces) unsalted butter, melted and cooled
  • 1 2/3 cups lightly toasted pecan halves
  • 2 tablespoons cacao nibs, chopped (optional)
  • Cocoa Whipped Cream



Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.

On a lightly floured board, roll out the dough to a 13- to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into an 11-inch tart pan with a removable bottom. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is ¼ inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.

Position a rack in the middle of the oven and preheat the oven to 375°F. Place the tart pan on a baking sheet.

Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.

Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400°F.


In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully–it will bubble up–add the cream.

Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.

Place the tart shell on a baking sheet.

In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)

Bake the tart for 15 minutes. Lower the oven temperature to 375°F and bake for an additional 15 minutes, or until the filling is set.

Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan. Let cool completely before removing the tart ring.

Serve each wedge of tart with a dollop of the cocoa whipped cream.

© 2006 Scharffen Berger Chocolate Maker, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Cocoa Whipped Cream or optional cacao nibs. For nutritional information on Cocoa Whipped Cream, please follow the link above.

590kcal (29%)
45mg (4%)
0mg (1%)
267mcg RAE (9%)
124mg (41%)
80mg (3%)
20g (101%)
43g (66%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
food-to-live-by Food to Live By
by Myra Goodman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?