Chocolate-Pecan Tart

94 Ratings
  • 5 16
  • 4 39
  • 3 22
  • 2 14
  • 1 3

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Everyday Food, November 2003

Gallery

Credit: Clive Streeter

Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
8
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (8)

94 Ratings
  • 5 16
  • 4 39
  • 3 22
  • 2 14
  • 1 3
Martha Stewart Member
05/11/2018
Really yummy! 1st-to answer the butter questions: I went with the assumption that it was meant to be tablespoons for the first part (what is melted) and for the 2nd part I ended up using maybe 1 1/2 tablespoons for the cut up chilled butter on the top (I cut it up pretty small). Also-I only had chocolate chips on hand so just sprinkled them generously on the bottom instead of the cut up chocolate bakin pieces. Lastly, I don't have a tart pan anymore so just used a store bought pie crust and cooked it right in the pan it came in! This was so easy and was a bit like a chocolate pecan pie! Yum! I also used the last piece as a topping on ice cream after I heated it up and broke it apart. :)
Martha Stewart Member
11/22/2010
can anyone confirm if the butter measurement listed is correct? Does the recipe really use 6 teaspoons total or is it actually 6 tablespoons? I want to make this thanksgiving but want to be sure the recipe is correct
Martha Stewart Member
11/13/2009
How do you roll out a store-bought refrigerated pie crust (not in a pie plate) to 1 inch thick? There not that thick to begin with.
Advertisement
Martha Stewart Member
11/30/2008
Hmm, odd.. I don't think I've ever seen a recipe measure small amounts of butter in anything but tablespoons. I would have thought they would just call for 1 tablespoon melted butter, which would be 3 teaspoons, instead of adding a teaspoon and making it awkward to measure, since sticks of butter are labeled in tablespoon increments.
Martha Stewart Member
11/26/2008
I assume the "teaspoons" of butter are supposed to be "tablespoons"?
Martha Stewart Member
11/25/2008
JudithCF - When you use a tart pan, you "unmold" it after it's baked
Advertisement
Martha Stewart Member
11/25/2008
Any reason why the pie crust is an inch thick??
Martha Stewart Member
11/24/2007
Being the first "pie" or "tart" crust I've ever made, I found it easier than I thought. It rolled out quite nicely and was easy to form into the tart pan. Making the filling was the easy part! I forgot to tent this, which I would recommend. It wasn't burnt, but I would have liked it to be a little lighter in color (both crust and pecans). I chose to use the bourbon which gave it a wonderful flavor. Take the time to arrange the pecans as in the photo - it makes it so professional looking!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/18/2022