Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically.
Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.
Because the mixture is so dense and rich, I like to make it into a tart instead of a deep-dish pie. The ratio of chocolate-pecan filling to buttery crust is just perfect.
The best chocolate, of course, makes the best chocolate desserts. The tart needs only 3 ounces, so splurging on the good stuff isn’t too cost prohibitive. Look for good-quality bittersweet chocolate bars with 60% to 70% cocoa.
I like to use a little corn syrup in this recipe to help give the chocolate filling a perfectly smooth texture. When shopping, look for regular corn syrup that does not contain high-fructose corn syrup (which is a different product); this will be stated on the ingredients list.
To guarantee a bottom crust that’s flaky, bake it “blind,” without the filling, before baking it again with the chocolate mixture. I also like to toast the pecans to intensity their flavor before mixing them into the chocolate filling.
Neither of these steps adds much time, but they will give you professional results.
In the oven, you’ll see the filling puff up as it bakes, but don’t be alarmed. It will settle as it cools.
Sprinkle the edges with powdered sugar before serving, cut into slender wedges, and be prepared to fall hard for your new dessert.
Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.
Because the mixture is so dense and rich, I like to make it into a tart instead of a deep-dish pie. The ratio of chocolate-pecan filling to buttery crust is just perfect.
The best chocolate, of course, makes the best chocolate desserts. The tart needs only 3 ounces, so splurging on the good stuff isn’t too cost prohibitive. Look for good-quality bittersweet chocolate bars with 60% to 70% cocoa.
I like to use a little corn syrup in this recipe to help give the chocolate filling a perfectly smooth texture. When shopping, look for regular corn syrup that does not contain high-fructose corn syrup (which is a different product); this will be stated on the ingredients list.
To guarantee a bottom crust that’s flaky, bake it “blind,” without the filling, before baking it again with the chocolate mixture. I also like to toast the pecans to intensity their flavor before mixing them into the chocolate filling.
Neither of these steps adds much time, but they will give you professional results.
In the oven, you’ll see the filling puff up as it bakes, but don’t be alarmed. It will settle as it cools.
Sprinkle the edges with powdered sugar before serving, cut into slender wedges, and be prepared to fall hard for your new dessert.
Chocolate Pecan Tart Recipe
You can use any all-butter pie crust for this recipe, but I recommend Elise's Perfect Pie Crust.
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
- 10-inch tart pan with removable bottom
- Ceramic pie weights or dried beans, for blind baking the crust
- Wide metal spatulas (handy for transferring the tart to the serving plate)
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