Chocolate Pecan Tart

Upgrade traditional pecan pie with this make-ahead Southern Chocolate Pecan Tart. With a pie crust, the filling is like pecan bars but extra good because it includes chocolate.


Chocolate Pecan Tart Recipe

This time of year I’m all about the pecans. I love to make Pecan Pie Bars which is a handheld pecan pie recipe. You can’t resist traditional Pecan Butter Tarts which are delicious mini pecan pies.

When delicious desserts are also easy recipes, let’s just say that I’m a huge fan.

Yet aside from your own holiday treat tray, sometimes you need a full-on dessert like a pie or tart. It’s become a favorite pie for Thanksgiving as well.

Some people might say the tasty treats are their favorite things about the Christmas season.

This recipe actually is a bit of both, so wonderful for the holiday season and special occasions! It’s just a perfect fall dessert.

I love that this chocolate pecan tart recipe (or chocolate pecan pie) has a basic pie crust. It’s a twist on classic pecan pie, and with a chocolate mixture.

The shell holds the chocolate filling in well, makes it simple to cut and serve. And, you just can’t beat pie!


How to Make Chocolate Pecan Tart

Here are the simple ingredients to make this tart recipe. The detailed instructions and full printable recipe card is below:

  • rolled refrigerated pie crust for the tart shell
  • Simple Syrup (take ¼ cup sugar and ¼ cup boiling water and stir until sugar melts)
  • large Eggs
  • White Sugar or light brown sugar
  • unsalted Butter
  • Vanilla Extract
  • Semisweet Chocolate Chips or Sweet Chocolate Chips
  • Pecans – whole pecans and chopped pecans

PASTRY CRUST: You start with a store-bought pie crust or any flaky crust, which certainly helps this to be such an easy recipe.

While you could totally make your own, I’m all for saving steps in the kitchen.

This time of year especially, any time-savers are most welcome

The trick to transferring a rolled out pie crust to a dish, is to gently roll it onto a rolling pin, then unroll into the tart pan.

For years I’d try to fold, quickly toss, or mess with parchment paper – yet ripped dough isn’t fun to work with.

Make sure to flute the edges and remove any excess dough from the pie plate.


CHOCOLATE: Once you have the crust in the dish, line crust with chocolate chips into the bottom of the rimmed baking sheet.

You can use bittersweet chocolate, sweet or semi-sweet chocolate, depending on preference. Personally I’m not a huge fan of dark chocolate.

PECAN FILLING: In a large mixing bowl combine the sugar and boiling water to make a simple syrup. Then whisk in the eggs, sugar, some of the melted butter, and the vanilla extract into the golden syrup.

You can use an electric mixer on medium speed. Once combined, pour the pecan pie filling over the chocolate chips.


PECAN TOPPING: Next you arrange the chopped pecan halves onto the top of the filling, in your desired pattern. Get creative with the crunchy pecans, this tart is all yours!

BAKE: After you’ve dotted with small butter cubes, into the oven it goes. It bakes for about an hour until it’s golden brown.

Serve: Transfer to a wire rack (or any cooling rack) and allow to cool for 10 minutes. My guests have loved this tart recipe topped with a scoop of vanilla ice cream or whipped cream.


This Chocolate Pecan Tart has no light corn syrup! This sets this baked tart recipe apart from many others.

Instead of using corn syrup for this recipe, make a simple syrup by dissolving sugar into boiling water.

It’s easy, and one less ingredient to have on hand. As well, I know some like to avoid corn syrup, so this is a great compromise.


Sometimes tarts and pies like these spill over when baking, so don’t forget to put the dish onto a baking sheet that has an edge.

You’ll thank me when you don’t have to add ‘clean the oven’ to your holiday to-do list.


Variations on this Recipe:

You can adapt this recipe to make individual mini pecan tarts as well. Instead of using one large pie shell, use small tart shells.

Follow the same recipe for the filling as usual, and instead make pecan tartlets. Then you’ll have mini pies for each person.

You can also try our Maple Pecan Butter Tarts recipe.

Can you Make Chocolate Pecan Tart Ahead of Time?

Yes, you can totally make this tart ahead of time. In fact, you can make this days ahead of time. If you can stay out of it that long, that is.

Storage:

Cover leftover chocolate pecan pie in an airtight container or cover with plastic wrap and store at room temperature for up to 4 days.


Since this tart is firm and sturdy, it travels well. Plus, it can be served at room temperature, making it a great holiday potluck dessert.

While everyone is making traditional pecan pie, you’ll be sure to impress with this incredible twist on a classic.


This tart is a twist on pecan pie without corn syrup. It’s tasty, rich and so full of flavor. Enjoy!

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CHOCOLATE PECAN TART

Chocolate Pecan Tart

Yield: 1
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Upgrade your basic pecan pie with this make-ahead Southern CHOCOLATE PECAN TART. With a pie crust, the filling is like pecan bars but extra good because it includes chocolate.

Ingredients

  • 1 rolled refrigerated pie crust
  • 2 cup Simple Syrup (take ¼ cup sugar and ¼ cup boiling water and stir until sugar melts)
  • 2 large Eggs
  • 2/3 cup Granulated Sugar
  • 4 teaspoon unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Semisweet or Sweet Chocolate Chips
  • 1 1/2 cups Pecans, halved
  • 2 teaspoon Butter, chilled and cut into small pieces

Instructions

  1. Make sure rack is in the centre position in the oven, and Preheat 350 degrees.
  2. On a lightly floured surface, roll out pie dough to a 12-inch round. Wrap dough around rolling pin, and unwrap over a 9-inch tart dish. This is the most effective way to transfer from surface to dish.
  3. Press dough into bottom of the dish, then up sides of the dish. Then trim the edge of dough.
  4. In a large bowl combine the sugar and boiling water to make a simple syrup. Then whisk in the eggs, sugar, 4 teaspoons melted butter, and the vanilla extract.
  5. Scatter chocolate chips evenly in tart shell, then pour filling over chocolate chips.
  6. Arrange the pecan halves on top, in a desired pattern and dot with the 2 teaspoons chilled butter cubes.
  7. Place tart dish on a rimmed baking sheet, in case of spillage, and place in preheated oven. Bake about 45 to 60 minutes or until filling is set 
  8. Remove from oven and let tart cool completely before serving.
  9. Serve with whipped topping and enjoy!  

Notes

  • Optional: drizzle with bourbon if desired to make it an authentic southern chocolate pecan tart
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 43mgSodium: 95mgCarbohydrates: 43gFiber: 3gSugar: 32gProtein: 4g

Did you make this recipe?

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2 Comments

  1. Thank You for the recipes. Wishing you and yours a Blessed and Merry Christmas and a Happy,Healthy 2020.
    Joan,Marion and Marilyn

  2. I’m impressed that it has no corn syrup. I may have ti pick up some pecans this weekend.

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