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Gallery Chocolate-Pecan Tart Credit: Clive Streeter Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 1 store-bought refrigerated pie crust (not in a pie plate) 2 large eggs 2/3 cup sugar 1/2 cup light corn syrup 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces 3/4 teaspoon vanilla extract 1/4 cup semisweet chocolate chunks 1 1/3 cups pecan halves 1 tablespoon bourbon (optional)
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.
Gallery Chocolate-Pecan Tart Credit: Clive Streeter
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Gallery
Chocolate-Pecan Tart Credit: Clive Streeter
Chocolate-Pecan Tart
Credit: Clive Streeter
Chocolate-Pecan Tart
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 8
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 1 store-bought refrigerated pie crust (not in a pie plate) 2 large eggs 2/3 cup sugar 1/2 cup light corn syrup 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces 3/4 teaspoon vanilla extract 1/4 cup semisweet chocolate chunks 1 1/3 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.
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.
Reviews (8)
Add Rating & Review 94 Ratings 5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
Reviews (8)
Add Rating & Review 94 Ratings 5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
Add Rating & Review
94 Ratings 5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
94 Ratings 5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
94 Ratings 5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
5 star values: 16 4 star values: 39 3 star values: 22 2 star values: 14 1 star values: 3
Martha Stewart Member Rating: 5 stars 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 Rating: Unrated 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 Rating: Unrated 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. Martha Stewart Member Rating: Unrated 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 Rating: Unrated 11/26/2008 I assume the "teaspoons" of butter are supposed to be "tablespoons"? Martha Stewart Member Rating: Unrated 11/25/2008 JudithCF - When you use a tart pan, you "unmold" it after it's baked Martha Stewart Member Rating: Unrated 11/25/2008 Any reason why the pie crust is an inch thick?? Martha Stewart Member Rating: Unrated 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!Martha Stewart Member
Rating: 5 stars 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. :)
Rating: 5 stars
Rating: Unrated 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
Rating: Unrated
Rating: Unrated 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.
Rating: Unrated 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.
Rating: Unrated 11/26/2008
I assume the “teaspoons” of butter are supposed to be “tablespoons”?
Rating: Unrated 11/25/2008
JudithCF - When you use a tart pan, you “unmold” it after it’s baked
Any reason why the pie crust is an inch thick??
Rating: Unrated 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!
All Reviews for Chocolate-Pecan Tart
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All Reviews for Chocolate-Pecan Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
