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Chocolate Pecan Tart

This Chocolate Pecan Tart recipe can be used to make one large tart or 8 mini tarts. Skip the pecan pie this year, and make a pecan tart instead!

Mini chocolate Pecan Tarts on white plates with forks.

Creating This Chocolate Pecan Tart Recipe

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 Pecan Pie 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.

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!

Ingredients in a Chocolate Pecan Tart

To make the mini pecan pie tarts with chocolate ganache topping, you’ll need:

  • Unsalted butter
  • Eggs
  • Salt
  • All-purpose flour
  • Powdered sugar
  • Light corn syrup
  • Brown sugar
  • Vanilla extract
  • Pecan pieces
  • Dark chocolate
  • Heavy cream

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make a Chocolate Pecan Tart

I made this recipe as mini pecan tarts, so those are the instructions I’ve given below. However, you can also make one large chocolate pecan tart, if preferred.

  1. Make the tart dough, then wrap in plastic wrap and freeze for 30 minutes.
  2. Unwrap the dough and roll into a large circle that’s about 1/8 inch thick.
  3. Either press the dough into a large tart pan or divide between 6 to 8 mini tart pans.
  4. Stir together the pecan pie filling. Set aside.
  5. Melt together the chocolate and heavy cream. This is your ganache.
  6. Brush the inside of the tart crusts with the melted ganache.
  7. Divide the pecan filling between the tart shells.
  8. Bake until the edges are set and the crust is browned.
  9. Let the tart(s) cool completely before drizzling with ganache.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

A mini Chocolate Pecan Tart on a white plate with a fork. A bite is missing.

Can I Make One Large Tart?

Yes! You can make one regular sized chocolate pecan tart with this recipe, or you can make 6 to 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.

How to Store a Chocolate Pecan Tart

Both a regular sized and mini pecan pie tarts can be stored at room temperature for up to three days. Cover them loosely with a towel, no need to seal inside an airtight container.

Tips for Making a Chocolate Pecan Tart

  • Once the tart dough is made, you must chill it in the freezer for at least 30 minutes. If you skip this step, the dough won’t come out light and flaky.
  • You’ll want to use raw pecan pieces for this recipe.
  • To make classic mini pecan tarts (or one big one), simply omit the chocolate ganache.

More Easy Pecan Desserts:

If you’re looking for additional dessert inspiration for your Thanksgiving Menu this year, here are a few other favorite pecan recipes. Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

The pie that my Dad always asks for is this Pumpkin Pie with Caramel Pecan Topping. It is a family tried and true favorite!

This Apple Crisp with Oatmeal Pecan Topping is an elevated take on the classic dessert. Serve as is or enjoy with a scoop of ice cream!

This recipe for Chocolate Chip Pecan Blondies is one of my favorite quick recipes when I want that chocolate chip cookie taste but don’t want to chill any cookie dough.

Pecan Pie Bites deliver that pecan pie flavor but are so much cuter! Prep them the day before for easier holiday party planning.

These Pecan Thumbprint Cookies have a spiced cookie base that’s topped with a pecan half, caramel sauce, and then drizzled with melted chocolate.

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Chocolate Pecan Tarts

Chocolate Pecan Tart

Yield: 12
Prep Time: 45 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 45 minutes

This Chocolate Pecan Tart recipe can be used to make one large tart or 12 mini tarts. Skip the pecan pie this year, and make a pecan tart instead!


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


For the tart dough:

  1. Combine flour, sugar, and salt and set aside.
  2. Melt the butter, cool slightly, then whisk in eggs. Add flour, careful not to overmix.
  3. On an un-floured surface, turn the dough out and shape it into a circle, approximately 6" in diameter, kneading as little as possible.
  4. 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.
  5. Remove the dough from the refrigerator or freezer.
  6. Set it aside while you dust the work surface and rolling pin with flour.
  7. Unwrap the dough and roll with a rolling pin until the dough has formed a circle and is 1/8" thick.
  8. When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
  9. For individual tarts: cut 6-8 circles slightly larger than the tart pans. Press into the pans.

For the Pecan Tart Filling:

  1. Melt the butter in a medium saucepan.
  2. Stir in the corn syrup and brown sugar over medium-low heat.
  3. Cook until it reaches 120 degrees F.
  4. Cool to room temperature.
  5. Whisk in eggs, salt and vanilla.

For the Ganache:

  1. Bring cream to a slow simmer in a medium sauce pan.
  2. Add the chopped chocolate and stir until melted.

To assemble the tarts:

  1. Preheat oven to 300 degrees F.
  2. 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).
  3. Divide the pecan pieces evenly between the pans (if using individual tarts).
  4. Divide the filling between the tarts and pour on top of the pecan pieces.
  5. 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.
  6. Cool completely and drizzle with remaining ganache.
  7. Store any leftover ganache in the fridge for up to one week.


adapted from Flying Star Cafe

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 423Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 111mgSodium 87mgCarbohydrates 42gFiber 3gSugar 20gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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