Here’s the most amazing, easy to make Chocolate Pecan Tart recipe!
If you love a decadent, rich chocolate dessert, then this chocolate tart recipe is for you. It appeared in an old Bon Appetit magazine that I had saved. It’s the kind of dessert that goes over well at a dinner party or holiday. One small slice is all you need!
Ingredients Needed:
- pecans
- light brown sugar
- ground cinnamon
- unsalted butter
- heavy whipping cream
- bittersweet or semisweet chocolate
- granulated white sugar
How to make a Chocolate Pecan Tart:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
- Preheat the oven to 325℉.
- Blend first 3 ingredients in food processor until nuts are finely ground. Add butter and blend until well-combined. Press nut mixture onto bottom and sides of 9 inch tart pan with a removable bottom.
- Bake until golden brown, about 20 minutes. Transfer to a rack and cool.
MAKE THE FILLING:
- In a medium heavy saucepan, bring the cream to a simmer. Add the chocolate and stir until melted and smooth.
- Pour the chocolate mixture into the crust. Cover and refrigerate until firm (about 2 hours).
Recipe Tips:
If you are preparing this dessert as gluten free, just be sure to use brands of chocolate that are known to be gluten free.
To save time on the day of entertaining, you may prepare the crust/filling 2 days ahead).
How to make Homemade Caramel Sauce:
- Melt the butter in heavy medium skillet over medium-high heat. Add the sugar and cook until deep golden brown, whisking frequently, about 10 minutes. (The mixture will be grainy.)
- Add the cream and boil until sauce is reduced to 2½ cups, whisking occasionally (about 10 minutes). Cool slightly.
When ready to serve, remove the tart bottom. Cut the tart into wedges and transfer the wedges to plates.
What I Love About This Recipe:
- It’s a restaurant quality dessert!
- It’s the perfect dessert for chocolate lovers.
- I love desserts that I can make ahead of time (easy when it’s time to serve!)
Spoon the warm sauce over and around the tart wedges.
Favorite Dessert Tart Recipes:
Chocolate Pecan Tart with Caramel Sauce
This is a really rich chocolate dessert. You only need a small sliver with some of the sauce and you will get your fill of chocolate!
Ingredients
CRUST
- 2 cups pecans
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
FILLING
- ½ cup heavy whipping cream
- 12 ounces bittersweet or semi-sweet chocolate, chopped
SAUCE
- ½ cup (1 stick) unsalted butter, melted
- 1 cup + 3 tablespoons granulated white sugar
- 2 cups heavy whipping cream
Instructions
PREPARE THE CRUST:
- Preheat the oven to 325℉.
- Blend first 3 ingredients in food processor until nuts are finely ground. Add butter and blend until well-combined. Press nut mixture onto bottom and sides of 9 inch tart pan with a removable bottom.
- Bake until golden brown, about 20 minutes. Transfer to a rack and cool.
MAKE THE FILLING:
- In a medium heavy saucepan, bring the cream to a simmer. Add the chocolate and stir until melted and smooth.
- Pour the chocolate mixture into the crust. Cover and refrigerate until firm (about 2 hours).
PREPARE THE SAUCE:
- Melt the butter in heavy medium skillet over medium-high heat. Add the sugar and cook until deep golden brown, whisking frequently, about 10 minutes. (The mixture will be grainy.)
- Add the cream and boil until sauce is reduced to 2½ cups, whisking occasionally (about 10 minutes). Cool slightly.
- When ready to serve, remove the tart bottom. Cut the tart into wedges and transfer the wedges to plates. Spoon the warm sauce over and around the tart wedges.
Notes
- If you are preparing this dessert as gluten free, just be sure to use brands of chocolate that are known to be GF.
- To save time on the day of entertaining, you may prepare the crust/filling 2 days ahead).
- You may also prepare the sauce 2 days ahead. Cover and refrigerate. Before serving, rewarm sauce over medium heat, stirring frequently.
Nutrition
Serving: 1serving, Calories: 642kcal, Carbohydrates: 46g, Protein: 5g, Fat: 51g, Saturated Fat: 25g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 19mg, Potassium: 285mg, Fiber: 4g, Sugar: 40g, Vitamin A: 1057IU, Vitamin C: 0.5mg, Calcium: 69mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
hello. can i use this caramel sauce recipe for your twix cheese cake pie? is it going to be runny or thick?
I’m not really remembering the thickness consistency of this sauce, but by the looks of the photo, it may be too thin.