New This Month

Chocolate-Maple Pecan Tart

For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Mike Krautter

Source: Martha Stewart Living, November 2015



  • 5 tablespoons unsalted butter, room temperature
  • 3 tablespoons granulated sugar
  • 2 large eggs, separated
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon coarse salt
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)


  • 1/2 cup granulated maple sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 large eggs, plus 2 large egg whites (reserved from yolks used in crust)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup light corn syrup
  • 1 1/2 cups pecan halves, toasted


  1. Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.

  2. Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.

  3. Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.

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