Double Chocolate Pecan Tart

This Double Chocolate Pecan Tart has everything you LOVE about pecan pie, the gooey filling, the toasted nuts, that caramelized top, but wrapped in a rich, brownie-like chocolate crust and finished with a drizzle of dark chocolate!

Pecan pie is a holiday must-have at our house… But I’ve always found the classic version just a little too sweet and a little too beige. This version fixes both, the chocolate crust adds a deep cocoa richness, and the filling still brings all that sticky, buttery goodness we expect in a pecan dessert!

And the flavor? You get sweet, salty, nutty, and chocolatey all in ONE bite, without it turning into a sugar bomb! It’s the kind of dessert where people go back for seconds even if they “don’t like pecan pie.”

Helpful Tips & Variations

• Don’t skip toasting the pecans. It makes a BIG difference. Toasting brings out their nutty flavor and helps them stay crisp in the filling. Just pop them in a dry skillet for a few minutes until they smell amazing.
• Use room temperature eggs. Cold eggs can cause the filling to seize or bake unevenly… If you forget to take them out early, just let them sit in warm water for 5–10 minutes!
• Let the tart cool completely before slicing. It might be tempting to dig in early, but the filling needs time to set. It’ll slice clean and hold together way better once it’s cooled.
• Use maple syrup instead of corn syrup if that’s more your thing. It adds a richer, slightly more complex flavor, and still gives you that gooey texture.
• Want to skip the drizzle? No problem. The tart’s got enough going on without it, but if you’re a CHOCOLATE lover, the drizzle takes it over the top!
• Make it ahead. This tart keeps well for a couple days at room temp or in the fridge. Honestly? It might taste even better the next day!

Ingredients

For the chocolate tart crust:

• 1 cup all-purpose flour
• 2 tbsp almond flour (optional – makes the crust more tender)
• ⅓ cup unsweetened cocoa powder
• ¼ tsp salt
• ½ cup + 1 tbsp unsalted butter, softened
• ⅓ cup powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract

For the filling:

• ¾ cup light brown sugar, packed
• ½ cup light corn syrup (or maple syrup, if preferred)
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1½ cups pecan halves, toasted

For the chocolate drizzle:

• ¼ cup dark chocolate chips (or chopped dark chocolate)
• 1 tsp neutral oil (like coconut or canola)

How to Make Double Chocolate Pecan Tart

Step 1: Make the crust

In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and almond flour (if you’re using it). In a separate bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2 minutes with a hand mixer or a sturdy wooden spoon.

Add the egg yolk and vanilla, and mix until smooth.

Stir in the dry ingredients until a soft dough forms. It might look a little CRUMBLY at first, but don’t worry, it comes together! Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. No rolling pin needed, just press it in with your hands or the back of a spoon.

Prick the base a few times with a fork, then chill the crust in the fridge for 15 minutes while you preheat your oven to 175°C (350°F).
Once chilled, bake the crust for 12–14 minutes. Let it cool slightly while you make the filling.

Step 2: Toast the pecans

While the crust is baking or cooling, toast the pecan halves in a dry skillet over medium heat for 4–5 minutes. Stir them often and don’t walk away, they go from toasty to burnt real FAST! Once they’re golden and fragrant, take them off the heat and set them aside.

Step 3: Make the filling

In a large bowl, whisk together the brown sugar, corn syrup (or maple syrup), eggs, melted butter, vanilla, and salt until smooth and glossy. This is your sweet, sticky base.

Pour the filling into the cooled crust. Then (and THIS part’s important!) don’t stir in the pecans.

Instead, arrange the toasted pecans right on top of the filling. You can do a pattern or keep it rustic, either way, this keeps them beautifully crisp and prevents them from sinking. Gently tap the pan on the counter to level it out.

Step 4: Bake the tart

Bake at 175°C (350°F) for 30–35 minutes. The edges should look set, but the center will still have a slight jiggle, that’s exactly what you want. It’ll firm up as it cools.

Let the tart cool completely in the pan before removing or slicing. The filling needs time to finish setting.

Step 5: Add the chocolate drizzle

Melt the chocolate and oil together in the microwave (use 20–30 second bursts, stirring in between) or in a double boiler until smooth and glossy. Drizzle it over the cooled tart with a spoon, fork, or use a zip-top bag with the tip cut off if you want more control.

Let the drizzle set at room temp or chill the tart briefly to help it firm up faster.

How to Store & Make Ahead

• How to store:
  Once the tart has cooled completely, cover it loosely with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, keep it in the fridge, just let it come back to room temp before serving so the texture softens a bit!
• Can you freeze it?
  Yep! You can freeze the whole tart or individual slices. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then let it sit at room temp before serving.
• Make-ahead tips:
  This is actually a great dessert to make the day before, the filling sets beautifully and the flavor deepens as it sits. Just wait to add the chocolate drizzle until the day you’re serving for the best look and texture.

I hope you LOVE this chocolatey spin on a classic pecan pie as much as we do! It’s one of those desserts that feels familiar but still gets people asking for the recipe. If you give it a try, be sure to leave a review and let me know how it turned out, I’d really love to hear what you think!

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