Description
This Chocolate Pecan Tart is a rich and decadent dessert combining a buttery, flaky crust with a luscious chocolate filling and crunchy toasted pecans. Perfect for special occasions or a luxurious treat, this tart balances the deep flavors of chocolate with the nutty sweetness of pecans, making it an irresistible dessert.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
Filling
- 1 cup pecan halves, toasted
- 6 ounces semi-sweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough just comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat the oven: Set the oven to 350°F (175°C) to prepare for baking the tart.
- Roll and blind bake crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim excess. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 10 minutes until golden and set. Let cool slightly.
- Prepare pecans: Toast pecan halves in a dry skillet over medium heat for 5-7 minutes until fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
- Make the chocolate filling: In a small saucepan, warm heavy cream, butter, and brown sugar over medium heat, stirring occasionally until the mixture is smooth and sugar dissolves. Remove from heat and add chopped chocolate, stirring until melted and glossy. Whisk in egg, vanilla extract, and salt until well combined.
- Assemble and bake tart: Arrange toasted pecans evenly over the cooled crust. Pour the chocolate filling over the pecans, spreading gently to cover. Bake the tart at 350°F (175°C) for 20-25 minutes or until the filling is set but still slightly jiggly in the center.
- Cool and serve: Allow the tart to cool completely on a wire rack before removing from the pan. Serve at room temperature or slightly chilled for best texture and flavor.
Notes
- For extra flavor, add a pinch of espresso powder to the chocolate filling.
- Use high-quality chocolate for the best taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the tart to room temperature before serving for the best texture.
- Pie weights or dried beans are essential to prevent the crust from puffing during blind baking.
