NOV
24

Holiday Recipe Exchange: Chocolate Pecan Tart

Chocolate, Dessert, Holiday Recipes, Pies and Tarts, Recipe Exchange | 24 comments

In my opinion, is nothing better than real butter for a pie or tart crust and there certainly isn’t a Holiday without at least one of those at the dessert table. My recipe for Pumpkin Pie with Caramel Pecan Topping will always be my Thanksgiving pie of choice, but I know that a traditional Pecan Pie recipe is a popular dessert with many during this time of year.

chocolate pecan tart

Confession: I have never really enjoyed traditional Pecan Pie. That is, not until I tried this recipe for Chocolate Pecan Tarts. I like the taste of the pecan filling so much better in this recipe and combined with the chocolate I think it’s really something special. You can make one regular sized tart with this recipe, or you can make 6-8 individual sized tarts (depending on the size of your tart pans.). For individual tarts I use Wilton Excelle Elite 4-Inch Round Tart/Quiche Pan, Set of 6. What desserts are you looking forward to on your Holiday table this year?

Chocolate Pecan Tarts

I’m sure you’re all busy getting ready for the big day tomorrow, but I hope you’ll take a moment to link up your favorite BUTTER recipe. It doesn’t need to be a new recipe, if you want to link up an old one, just edit it to make sure you include the proper linkage according to the rules.

What is your favorite recipe to use butter in? Is it a sweet one or a savory one? Come share your favorite recipe! Check out Jamie’s recipe for Pumpkin Butter Cakes. YUMMY!

Chocolate Pecan Tart

adapted from Flying Star Cafe

makes six to eight 4 inch tarts

Print Save Recipe

Ingredients:

Tart Dough:
4 ounces (1/2 cup) Kerrygold Unsalted Butter, melted
2 large eggs
1/8 teaspoon salt
2 1/3 cup all-purpose flour
1/2 cup powdered sugar

Pecan Tart Filling:
2 ounces (1/4 cup) Kerrygold Unsalted Butter
1/3 cup light corn syrup
3 large eggs
1/8 teaspoon salt
1 cup + 1 tablespoon packed brown sugar
3/4 teaspoon vanilla extract
1 1/4 cup pecan pieces

Chocolate Ganache:
6 ounces chopped dark chocolate, at least 60% cacao
3/4 cup heavy cream

Directions:

For the tart dough:
Combine flour, sugar, and salt and set aside. Melt the butter, cool slightly, then whisk in eggs. Add flour, careful not to overmix. On an un-floured surface, turn the dough out and shape it into a circle, approximately 6" in diameter, kneading as little as possible. Dust both sides of the circle with a bit of flour and wrap in plastic wrap. Freeze for 30 minutes or refrigerate for an hour.

Remove the dough from the refrigerator or freezer. Set it aside while you dust the work surface and rolling pin with flour. Unwrap the dough and roll with a rolling pin until the dough has formed a circle and is 1/8" thick. When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.

For individual tarts: cut 6-8 circles slightly larger than the tart pans. Press into the pans.

For the Pecan Tart Filling:
Melt the butter in a medium saucepan. Stir in the corn syrup and brown sugar over medium-low heat. Cook until it reaches 120 degrees F. Cool to room temperature. Whisk in eggs, salt and vanilla.

For the Ganache:
Bring cream to a slow simmer in a medium sauce pan. Add the chopped chocolate and stir until melted.

To assemble the tarts:
Preheat oven to 300 degrees F. After you've pressed the tart dough into the pan(s), brush the insides of the dough with the chocolate ganache (you will not use all of it). Divide the pecan pieces evenly between the pans (if using individual tarts). Divide the filling between the tarts and pour on top of the pecan pieces.

Bake at 300 degrees for 50 minutes to 1 hour for a full sized tart. 20-35 minutes for individual tarts, or until set and crust edges and lightly browned. Cool completely and drizzle with remaining ganache. Store any leftover ganache in the fridge for up to one week.

How To Participate

For a chance to win a $150 Kerrygold Cheese and Butter Gift Basket:

  1. Write and post a recipe on your blog featuring BUTTER.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.” in your blog post.
  3. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  4. Submit your post before Nov. 27, 11:59 AM. On Nov. 28, 12:00 AM the widget will switch to voting mode. Be sure to encourage your readers to vote for you and/or vote for your favorites.
  5. Anyone can participate in the link up, but the prize will ship to US residents only.
  6. More detailed info, including buttons for your posts are available here.

kerrygold recipe exchange contest

Link Up Your Recipes:

This Week’s Prize:

$150 Kerrygold Cheese and Butter Gift Basket (1 winner), provided by Kerrygold.

Recipe Theme Schedule:

We still have three weeks open for this Holiday season. If you would like to discuss scheduling a sponsored recipe exchange please contact Katie or Jamie to discuss availability and themes.

recipe exchange schedule

click image to enlarge

How To Promote:

Help us spread the word by letting your friends, family, and followers know about the contest. Email, Facebook, Tweet, Stumble…anything you want to do to promote this post is welcome.

  • Sample Tweet 1: Join @GoodLifeEats and @BakingAddiction for a Holiday Recipe Exchange. See how you can participate (and WIN) here: http://bit.ly/9YCFgA Pls RT
  • Sample Tweet 2: Enter BUTTER recipes in @GoodLifeEats & @BakingAddiction Holiday Recipe Exchange 4 chance @ $150 @kerrygoldusa gift http://bit.ly/gmn9SG
  • Sample Tweet 3: Have a winning BUTTER recipe? Sharein @GoodLifeEats & @BakingAddiction Holiday Recipe Exch 4 chance @ $150 GIFT http://bit.ly/gmn9SG
  • Sample Tweet 4: Vote 4 my BUTTER recipe in @GoodLifeEats & @BakingAddiction Holiday Recipe Exch so I can win $150 @KerrygoldUSA basket http://bit.ly/gmn9SG

More Thanksgiving Recipes:



Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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24
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Estela @ Weekly Bite - November 24, 2010 @ 5:52 am

    This looks delicious!!! I love pecan pie but have never had it with pumpkin before.

    Your pictures are gorgeous!

    [Reply]

  • 2
    Christi B - November 24, 2010 @ 6:05 am

    Oh my gosh Katie! This tart looks divine! Gonna have to wait til after T-day but will definitely be making this one!

    [Reply]

  • 3
    Summer - November 24, 2010 @ 6:14 am

    I still have to catch up with Pecan tarts and have lods of ideas for them !!
    I lovee to bake mini too, small portions and i get to bake more often coz i bake less in little portions:-)
    Hope i get them atleast a little as pretty as urs Katie!

    [Reply]

  • 4
    naomi - November 24, 2010 @ 10:05 am

    Katie-THIS IS AWESOME!! And they looks so lovely.

    [Reply]

  • 5
    Deanna - November 24, 2010 @ 10:19 am

    YUM! These pics are making me drool. I’m testing out a Chocolate Bourbon Pecan Pie for our Thanksgiving :)

    [Reply]

  • 6
    Michelle (What's Cooking with Kids) - November 24, 2010 @ 11:10 am

    It’s amazing, Katie – every time I visit your website, it makes me happy. I feel like I am thumbing my way through the pages of a beautiful magazine. I wish we could have a retreat with our favorite blogging friends to share pointers for beautiful photography and food styling. You rock!

    [Reply]

  • 7
    Mirien Church - November 24, 2010 @ 11:15 am

    This recipe looks amazing–I’m making it right now. But I’m having problems with the dough. It’s very crumbly–doesn’t hold together in a ball at all. What did I do wrong?

    [Reply]

    • Katie Goodman

      Katie replied: — November 24th, 2010 @ 11:24 AM

      I don’t know – I’ve never had that problem. Just try kneading it a bit. I’m so sorry! If all else fails, this is a great pie crust that would easily substitute: All Butter Pie Crust

    • Katie Goodman

      Katie replied: — November 24th, 2010 @ 11:27 AM

      Or maybe try giving it a few pulses in the food processor? That’s probably what I would try before I gave up. It may have just been that you had a tad too much flour. Measuring flour in cup measurements is pretty unreliable compared to ounces.

    • Mirien Church replied: — November 24th, 2010 @ 11:46 AM

      Katie–thanks for answering so quickly! I pulsed in the processor and ended up adding almost 3 T of water. It’s in the fridge now–we’ll see how it works. But I’m going to try it again right now and add less flour. I want to love this recipe–it’s so easy. Using melted butter instead of cutting in cold butter, love that, and only 1/4 c. butter to over 2 C. flour? Sounds a little less guilt-inducing than most butter or shortening laden crust recipes. So if this works for you, I’m determined to make it work for me. Thanks for the tips!

    • Mirien Church replied: — November 24th, 2010 @ 11:51 AM

      Oops! I discovered my mistake as I started a new batch of dough. 4 oz of butter is 1/2 c., not 1/4! No wonder! Sorry for bothering you!

    • Katie Goodman

      Katie replied: — November 24th, 2010 @ 12:01 PM

      No worries, Mirien. I am glad you figured it out!

    • Lindsay replied: — November 24th, 2010 @ 9:33 PM

      Oh my gosh… I did the exact same thing. I was wondering why my crust was so crumbly. Ugh. 4oz is different than 4Tbs. Would never have realized my mistake if I hadn’t read this!

      • Katie Goodman

        Katie replied: — November 25th, 2010 @ 8:39 AM

        I’m so sorry – I will edit…I started using ounces because I got a lot of questions from non-US folk saying that they didn’t know how much a half a stick was.

    • Mirien Church replied: — November 25th, 2010 @ 9:26 PM

      Glad I wasn’t the only one! Katie, I just had to say that this tart was a huge hit today! I’m filing this away for the future–I loved it!

  • 8
    Sues - November 24, 2010 @ 12:10 pm

    These look absolutely awesome. I really need to start making little tarts more because not only are they generally delicious, but they’re so cute, too!

    [Reply]

  • 9
    JulieD - November 28, 2010 @ 1:02 pm

    This looks so good! Yummy!

    [Reply]

  • 10
    Amanda - November 28, 2010 @ 6:51 pm

    I have been wondering how I can mix chocolate with my all time favorite pecan pie. This looks AMAZING! I can’t wait to try it. Thanks!

    Amanda

    [Reply]

  • 11
    Jen @ My Kitchen Addiction - November 29, 2010 @ 7:27 am

    This looks absolutely lovely! I will definitely have to pick up some more pecans so that I can give it a try for the holidays.

    [Reply]

  • 12
    M - November 29, 2010 @ 11:32 am

    Oh lovely pecan recipe, love little tarts, get to have the whole tart all to myself, not like a pie that you have to share.

    [Reply]

  • 13
    naama peled - November 29, 2010 @ 2:12 pm

    Looks fantastic!

    [Reply]

  • 14
    Melissa - December 23, 2010 @ 12:12 pm

    I’m making this right now and getting ready to make the filling. Question: in the ingredients, salt is listed, but it’s not listed at all in the directions for the filling. Is there supposed to be salt? Thanks!

    [Reply]

    • Katie Goodman

      Katie replied: — December 23rd, 2010 @ 12:51 PM

      Yes – sorry! I seem to be on a roll lately with leaving salt out of the instructions. Just add it in with the rest of the filling ingredients and I’ll update the recipe in the post.

  • 15
    Jerri - October 09, 2014 @ 10:16 pm

    Wow! What a yummy looking fall treat!

    [Reply]

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