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Double Chocolate Pecan Tart

Double Chocolate Pecan Tart

This Double Chocolate Pecan Tart has a rich cocoa crust, gooey brown sugar pecan filling, and a glossy dark chocolate drizzle on top. It's everything you love about classic pecan pie, with deeper flavor and better texture. Make it for the holidays or any time you want a dessert that’s bold, balanced, and just sweet enough!
Print Recipe
PREP: 25 minutes
COOK: 35 minutes
Chill Time 15 minutes
TOTAL: 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: American

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

Instructions
 

  1. In a medium bowl, whisk together flour, cocoa powder, salt, and almond flour (if using).
  2. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy, about 2 minutes. Mix in the egg yolk and vanilla until smooth.
  3. Add the dry ingredients and mix until a soft dough forms.
  4. Press the dough evenly into the bottom and sides of a 9-inch tart pan with removable bottom. Prick the base with a fork and chill for 15 minutes.
  5. Preheat the oven to 175°C (350°F).
  6. Bake the crust for 12–14 minutes. Let it cool slightly.
  7. Toast the pecan halves in a dry skillet over medium heat for 4–5 minutes until fragrant and golden. Set aside.
  8. In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
  9. Pour the filling into the cooled crust. Arrange the toasted pecans on top. Tap the pan gently to level.
  10. Bake the tart at 175°C (350°F) for 30–35 minutes, until the edges are set and the center is slightly wobbly.
  11. Let the tart cool completely in the pan before removing.
  12. Melt the chocolate and oil in the microwave in 20–30 second bursts, stirring in between, or over a double boiler.
  13. Drizzle the chocolate over the cooled tart and let set before slicing.

Notes

  • Don’t skip toasting the pecans, it brings out the flavor and keeps them crisp.
  • Use maple syrup for a deeper, richer flavor if preferred.
  • This tart keeps well for a few days and is even better the next day.
Did you make this? Leave a rating below!