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Chocolate Pecan Tart
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Elevate Thanksgiving with this decadent chocolate pecan tart - a perfect blend of nutty brownie and rich chocolate fudge flavors.
Ingredients:
  • 1 prepared pastry crust (1/2 recipe of Perfect Pie Crust )
  • 2 cups (8 ounces) pecans
  • 8 tablespoons (1 stick) salted or unsalted butter (whichever you have handy), cut up into pieces
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 ounces good-quality bittersweet chocolate (60 to 70%), chopped into 1-inch pieces
  • 4 large eggs
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • Powdered sugar, for sprinkling
Instructions:
  • Prepare the pastry: Preheat the oven to 375F. Roll out the pastry dough on a lightly floured surface into a 12-inch round, rotating it occasionally to prevent sticking. Transfer the dough to a tart pan, pressing it into the corners and up the sides. Trim the excess dough to leave a 1/2-inch overhang, then fold and crimp the edges.
  • Chill the pastry crust: Place the tart pan on a rimmed baking sheet and freeze for 15 minutes or refrigerate for at least 30 minutes until firm and cold, but not frozen.
  • Prep the crust for baking: Gently poke the chilled dough all over. Cover the tart with foil, shiny side down, making sure it fits snugly against the pan. Fill the foil with pie weights or dried beans. Bake the crust for 15 minutes until the edges are lightly browned. Remove the foil and weights, then bake for an additional 5 minutes until the crust looks set and golden.
  • Allow the tart crust to cool while keeping the oven on.
  • Toast the nuts: Spread the nuts in a baking dish or on a baking sheet. Toast in the oven, stirring occasionally, until aromatic, about 8 minutes. Keep the oven on.
  • Prepare the filling: Melt butter in a large saucepan over low heat until just coating the bottom. Avoid browning the butter. Stir in granulated sugar and brown sugar until dissolved and smooth. Add chocolate and stir until melted. Remove from heat and cool the mixture to lukewarm.
  • Incorporate the eggs into the warm chocolate mixture one at a time, then add the corn syrup and vanilla.
  • To assemble the tart, keep it on the chilled baking sheet. Sprinkle toasted pecans evenly over the tart shell. Pour and spread the luscious chocolate filling over the pecans, ensuring it reaches the crust's edges.
  • Bake the tart at 350°F for 25 minutes, or until the filling is firm in the center and slightly puffed, and the edges of the pastry are golden brown. If the edges of the pastry brown too quickly, gently cover with foil. Allow to cool on a wire rack.
  • To serve, gently invert the cooled tart onto a bowl to remove the outer ring. Using two wide metal spatulas, lift the tart from the bottom of the pan and place it on a large platter. Dust with powdered sugar, slice, and enjoy. If storing for the next day, cover the tart loosely with foil, refrigerate, and allow it to come to room temperature before serving.

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