Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Pecan Tart 3.5 (94) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Clive Streeter Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 8 This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste. Ingredients 1 store-bought refrigerated pie crust (not in a pie plate) 2 large eggs ⅔ cup sugar ½ cup light corn syrup 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces ¾ teaspoon vanilla extract ¼ cup semisweet chocolate chunks 1 ⅓ cups pecan halves 1 tablespoon bourbon (optional) Directions Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving. Cook's Notes You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans. Print