Amazing Chocolate Pecan Tart

This Chocolate Pecan Tart recipe can be used to make one large tart or 6-8 mini tarts. Skip the pecan pie this year, and make a pecan tart instead!

Let’s get started!

These pecan tartlets feature tart shells filled with bittersweet chocolate, pecan halves, and gooey filling.


1. Mix flour, sugar, and salt; set aside. Melt butter, cool, whisk in eggs, and add flour without overmixing. Turn dough onto an unfloured surface, shape into a 6" diameter circle, kneading minimally.


2. Dust both sides of the dough circle with flour, wrap in plastic, and freeze for 30 minutes or refrigerate for an hour. Remove and set aside while dusting the work surface and rolling pin with flour.


3. Roll the unwrapped dough to 1/8" thickness, forming a circle. Gently wrap it around the rolling pin and transfer to the pie plate. For individual tarts, cut 6-8 circles slightly larger than the tart pans and press into the pans.


4. Melt butter in a saucepan, stir in corn syrup and brown sugar until reaching 120°F. Cool, then whisk in eggs, salt, and vanilla.

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