Pecan Chocolate Tart Recipes

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CHOCOLATE-PECAN TART

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 9



Chocolate-Pecan Tart image

Steps:

  • 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.

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)

CHOCOLATE-TOFFEE PECAN TART

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6-8 servings

Number Of Ingredients 15



Chocolate-Toffee Pecan Tart image

Steps:

  • Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
  • Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
  • Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
  • Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

1 cup all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
1 1/2 cups pecan halves
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup light corn syrup
1/4 cup packed dark brown sugar
3 large eggs, beaten
3 tablespoons bourbon

CHOCOLATE-PECAN TART

Categories     Chocolate     Dessert     Bake     Pecan     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14



Chocolate-Pecan Tart image

Steps:

  • For crust:
  • Blend flour, sugar, and almonds in processor until nuts are finely ground. Using on/off turns, cut in butter until coarse meal forms. Add egg; blend just until dough forms. Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges. Refrigerate crust 1 hour.
  • Preheat oven to 375°F. Bake crust until golden brown, about 17 minutes.
  • For filling:
  • Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves. Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and whisk until chocolate is melted and mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours.
  • Place bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat. Pour over bittersweet chocolate; stir until melted and smooth. Pour chocolate mixture evenly over tart. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated.) Cut tart into wedges and serve.

Crust
1 2/3 cups all purpose flour
1/4 cup sugar
1/4 cup slivered almonds
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
Filling
2/3 cup sugar
3 tablespoons light corn syrup
1 1/3 cups whipping cream
4 ounces imported milk chocolate, chopped
1 tablespoon honey
2 cups chopped pecans (about 8 ounces), lightly toasted
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

CHOCOLATE PECAN PIE I

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Provided by Karin Christian

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8



Chocolate Pecan Pie I image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  • Bake until set, 40 to 50 minutes. Cool.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

PECAN CHOCOLATE TART

Categories     Chocolate     Dessert     Bake     Pecan     Gourmet

Yield Makes 1 tart

Number Of Ingredients 13



Pecan Chocolate Tart image

Steps:

  • Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
  • In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 1/2 ounces bittersweet chocolate, chopped
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
2 tablespoons unsalted butter, cut into bits
4 large eggs
1 teaspoon vanilla
1 2/3 cups pecan halves
banana rum ice cream as an accompaniment

CHOCOLATE & PECAN TART

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 1h45m

Number Of Ingredients 7



Chocolate & pecan tart image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
  • Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

375g pack shortcrust pastry
a little flour , for dusting
185g dark chocolate
50g salted butter
4 eggs , beaten
200ml maple syrup
200g whole pecan nuts

CHOCOLATE-CARAMEL PECAN TART

Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h40m

Yield Makes one 9-inch pie

Number Of Ingredients 15



Chocolate-Caramel Pecan Tart image

Steps:

  • Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
  • On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
  • Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
  • Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.

1 1/4 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, chopped
1 1/2 cup toasted pecans, chopped
Flaky sea salt, such as Maldon, for serving (optional)

FAVORITE CHOCOLATE-BOURBON PECAN TART

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10



Favorite Chocolate-Bourbon Pecan Tart image

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

CHOCOLATE PECAN LATTICE TART - PAMPERED CHEF

Recipe from Pampered Chef Season's Best. Don't forget to serve with icecream! NOTE: This recipe may sound a little complicated, but it's easy! I promise! I'll provide pictures asap - pictures really help!

Provided by AnnieLynne

Categories     Dessert

Time 50m

Yield 1 tart, 12 serving(s)

Number Of Ingredients 8



Chocolate Pecan Lattice Tart - Pampered Chef image

Steps:

  • Preheat oven to 375°F.
  • Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
  • Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
  • Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
  • Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
  • Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
  • Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
  • Firmly press the ends of the strips onto the edge of the crust.
  • Fold edge of crust over the ends of the strips, pinching the edges to seal.
  • Bake 28-30 minutes or until crust is golden brown.
  • Remove from oven and allow to cool for 10 minutes.
  • Cut into wedges and serve!

Nutrition Facts : Calories 324.6, Fat 18.9, SaturatedFat 5.7, Cholesterol 20.2, Sodium 250.1, Carbohydrate 37.6, Fiber 1.2, Sugar 18.6, Protein 2.9

1/3 cup semi-sweet chocolate chips
1 tablespoon butter
3/4 cup pecan halves, finely chopped
3/4 cup brown sugar, packed
1 egg
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 (15 ounce) package refrigerated pie crusts, soften as directed

SEA-SALTED CHOCOLATE & PECAN TART

Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans

Provided by Paul A Young

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Yield Serves 10-12

Number Of Ingredients 12



Sea-salted chocolate & pecan tart image

Steps:

  • To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
  • Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
  • Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
  • Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
  • To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
  • For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
  • Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.

Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

175g soft butter
75g golden caster sugar
2 eggs , yolks only
250g plain flour , plus more for dusting
20g cocoa powder , sieved
200g Madagascan 64% dark chocolate , broken into pieces
200ml whipping or double cream (whipping cream gives a slightly lighter texture)
200g light muscovado sugar
5g sea salt
100g caster sugar
a pinch of sea salt
100g pecan halves

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From urbanhippiegranola.com


CHOCOLATE PECAN TART - NO CORN SYRUP! - FIFTEEN SPATULAS
Scatter the chocolate chips in an even layer over the crust, followed by the pecan pieces. In a medium bowl, whisk the eggs and brown sugar together. Whisk in the honey and maple syrup. Add the butter, vanilla, and bourbon (if using), and whisk to combine. Pour the mixture over the pecans and bake the tart for 35-40 minutes, or until set.
From fifteenspatulas.com


CHOCOLATE CARAMEL PECAN TART — ANNA MAGAZINE
To make chocolate ganache, place cream in saucepan over medium heat and bring to boil. Remove from heat, add chocolate and allow to rest for 1 minute. Stir until smooth. Transfer to bowl and allow to cool. To assemble tart, layer baked cooled pastry with caramel, pecans and finally the ganache. Chill to set. ***
From annamagazine.ca


CHOCOLATE PECAN TART | WILLIE'S CACAO
Method. Preheat the oven to 190°C (fan). Grease and flour a 23cm loose-bottomed flan tin. To make the pastry, rub the flour and butter together (or whiz in a food processor), then stir in the sugar. Add the egg yolks and mix until you have a dough. (If the dough is dry, add a little water.) Knead briefly until smooth, then wrap in cling film ...
From williescacao.com


MEXICAN CHOCOLATE TART TOPPED WITH PECANS • SINFUL KITCHEN
2 cups pecans ½ cup sugar 1 tablespoon cinnamon 2½ tablespoons water Whipped Cream (Optional) 3 cups whipping cream ¼ cup confectioners sugar 1 tablespoon sugar US Customary - Metric Instructions Crust Preheat oven to 400 degrees. Combine almond flour, cocoa powder, butter, maple syrup, and salt to form your crust
From sinfulkitchen.com


CHOCOLATE PECAN TART - SCHARFFEN BERGER
1. Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
From scharffenberger.com


CHOCOLATE PECAN LATTICE TART - RECIPES | PAMPERED CHEF CANADA SITE
Firmly press ends of strips onto edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional pecan halves between lattice strips, if desired. Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. To serve, cut into wedges using Utility Knife and serve using Mini-Serving Spatula.
From pamperedchef.ca


OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE | ALLRECIPES
Chocolate Chip Kahlua Pecan Pie. Chocolate chips and pecan halves are placed in the bottom of two pie shells, then filled with a rich coffee-flavored liqueur and chocolate syrup mixture to create the perfect autumn desert. You can substitute non-alcoholic Kahlua-flavored coffee syrup for the Kahlua liqueur, if desired.
From allrecipes.com


CARAMEL CHOCOLATE PECAN TART | CANADIAN LIVING
Caramel Pecan Filling: In heavy saucepan, stir sugar with 2 tbsp (25 mL) water over medium heat until dissolved; brush down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of …
From canadianliving.com


CHOCOLATE PECAN TART - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). Spray a 9-inch fluted removable-bottom round tart pan with baking spray with flour. In the work bowl of a food processor, combine 1¼ cups (156 grams) flour, cold butter, confectioners’ sugar, chopped pecans, and ½ teaspoon (1.5 grams) kosher salt. Pulse until mixture forms large clumps and holds together ...
From bakefromscratch.com


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