Chocolate Pecan Tart 3


This Thanksgiving Feast dessert is so easy to make and is always a crowd pleaser!

 

Chocolate Pecan Tart with Chocolate Drizzle

 

Chocolate Pastry Crust

1 cup flour
1/4 cup brown sugar
3 tablespoons cocoa
1/2 cup cold butter
2 tablespoons milk
1 teaspoon vanilla

Pecan Tart Filling
3 eggs
1 cup brown sugar
1/3 cup melted butter
1 cup light corn syrup
1/2 teaspoon vanilla
1 1/3 cups toasted pecan halves
chocolate syrup

 

Chocolate Pecan Tart Ingredients

 

Preheat oven to 350 degrees.
Combine flour, brown sugar and cocoa in food processor.

Cut butter into pieces, then add to food processor until coarse pieces form.

Add milk and vanilla to mixture and combine until just blended.

Using 9” or 10” tart pan with removable bottom, press dough up the sides and evenly cover
the bottom of the pan.

 

Cooked Chocolate Tart Crust

Bake in oven for about 15 to 20 minutes or more until cooked through.

 

Toasted Pecans

 

Slightly toast pecans at 350 degrees for about 3 minutes.

 

Make a design with the pecans for the Chocolate Pecan Tart

 

Line bottom of cooked chocolate tart crust in a pretty pattern with toasted pecans and let cool.

Beat eggs in mixer.
Add brown sugar and mix.

Stir in melted butter and corn syrup.

 

Uncooked Chocolate Pecan Tart Filling Ready for the oven

 

Add vanilla and pour over pecans (some pecans will rise to the top but most of the design will
stay in place)

 

Baked Chocolate Pecan Tart Before Chocolate Syrup Drizzle copy

 

Bake for 35 to 45 minutes till set and beginning to brown.

 

Chocolate Pecan Tart Chocolate Drizzle

 

Cool completely and decorate top with chocolate syrup. Served chilled or at room temperature.

 

Chocolate Pecan Tart with Ice Cream

 

I like to freeze the cake ahead of my event in the pie tart which makes it even easier to take out
of the pan. I then decorate it the day of or day before the event.

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Chocolate Pecan Tart
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Chocolate Pastry Crust
  • 1 cup flour
  • ¼ cup brown sugar
  • 3 tablespoons cocoa
  • ½ cup cold butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Pecan Tart Filling
  • 3 eggs
  • 1 cup brown sugar
  • ⅓ cup melted butter
  • 1 cup light corn syrup
  • ½ teaspoon vanilla
  • 1⅓ cups toasted pecan halves
  • chocolate syrup
Instructions
  1. Preheat oven to 350 degrees. Combine flour, brown sugar and cocoa in food processor. Cut butter into pieces, then add to food processor until coarse pieces form. Add milk and vanilla to mixture and combine until just blended. Using 9” or 10” tart pan with removable bottom, press dough up the sides and evenly cover the bottom of the pan. Bake in oven for about 15 to 20 minutes or more until cooked through. Slightly toast pecans at 350 degrees for about 3 minutes. Line bottom of cooked chocolate tart crust in a pretty pattern with toasted pecans and let cool. Beat eggs in mixer. Add brown sugar and mix. Stir in melted butter and corn syrup. Add vanilla and pour over pecans (some pecans will rise to the top but most of the design will stay in place). Bake for 35 to 45 minutes till set and beginning to brown. Cool completely and decorate top with chocolate syrup. Served chilled or at room temperature.
Notes
I like to freeze the cake ahead of my event in the pie tart which makes it even easier to take out of the pan. I then decorate it the day of or day before the event.
Nutrition Information
Calories: 427 Fat: 22g Saturated fat: 9g Unsaturated fat: 11g Trans fat: 1g Carbohydrates: 57g Sugar: 32g Sodium: 48mg Fiber: 2g Protein: 4g Cholesterol: 81mg

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