Chocolate Pecan Tart

Yields 8

Prep Time 20 min

Cook Time 30 min

Total Time 50 mins


  • Dough for one tart shell (The recipe called for Pate Brisee but use any pie crust recipe you prefer - I used packaged dough for one of my tests and it was fine too).

For the Candied Pecans

  • 1/4 cup water
  • 1/3 cup sugar
  • 1 1/2 cup whole pecan halves

For the Filling

  • 2 Tbsp flour
  • 2 eggs
  • 1/2 cup corn syrup
  • 1/4 cup plus 2 Tbsp brown sugar
  • Pinch of salt
  • 6 Tbsp melted butter

To Complete the Pie

  • 4 oz milk or dark chocolate, chopped


    To Make the Candied Pecans:

    1. Boil the water and the sugar together to make a simple syrup. Place the pecans in a bowl and toss with the syrup. Place on a sheet pan and bake for five minute segments in an oven set at 350F or until the pecans are candied and golden brown. Let cool.

    To Make the Filling:

    1. Place the flour, eggs, corn syrup, brown sugar and salt in a mixer with the paddle attachment. Beat the mixture on medium speed until well combined. Melt the butter and add it to the mixture. (Filling can be made up to 2 days in advance and refrigerated, just be sure to whisk well to combine before adding to the tart shell and baking)

    To Assemble the Pie:

    1. Scatter the candied pecans and the chocolate into the tart shell. Pour the filling on top of the chocolate and nuts (should be about 3/4 full).
    2. Bake for about 30 min in an oven set at 350F. The tart shell should have a golden color and the filling should still be soft in the middle.
    3. Remove the tart from the oven and set it aside to cool. Serve warm with whipped cream or ice cream.
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