This Dark Chocolate Pecan Tart is fancy enough to impress but quick and easy enough to make any time for that very special someone.
Some desserts just scream I’m fancy and must be too sophisticated and just too difficult for most people to make. Just like this Dark Chocolate Pecan Tart.
I made this Dark Chocolate Pecan Tart for the holidays, and my 92-year-old father-in-law asked for the recipe! Now I’m not sure what he’s going to do with this recipe because he doesn’t cook and I’m pretty sure he’s never baked a thing in his life, but I was so flattered that I’ll be making one of these beauties just for him and whomever he decides to share it with. Hopefully my 90-year-old mother-in-law!
The thing is that this baby is just a classy girl. You take one look at her and think she belongs in a fancy bakery. The truth is that it’s not difficult to make but is full of a deep dark chocolate filling that’s surrounded by a delicate pecan shell.
Another great thing is you can easily make this tart a day or two before you need it. I made the shell on one day and filled it the next day. Of course, we dove in a few hours later, but the leftovers were just as luscious the next day.
If you are nervous about making a tart, these pictures show you the process and how “rustic” it looked while I was putting it together. The baked shell kept all of my messy secrets and will yours too.
Don’t have time to make it now? Pin it for later!
Dark Chocolate Pecan Tart
- 1/3 cup pecans coarsely ground
- 3/4 cup all-purpose flour plus 2 tablespoons and additional for dusting work surface
- 1/4 tsp salt
- 1 tbsp white granulated sugar
- 6 tbsp cold unsalted butter cut into small pieces
- 1 tbsp water plus 1 tablespoon if needed
- 8 oz Dark Chocolate Bar cut into small pieces - I used Bittersweet Chocolate
- 1 tbsp butter room temperature
- 1 cup heavy cream
- Coarsely ground pecans in a food processor. You don't want large pieces but you don't want butter either.
- Add 3/4 cup flour, salt, and sugar and pulse until combined. Add cold butter and pulse until crumbly.
- Add water 1 tablespoon at a time pulsing until mixture forms a ball. Remove the dough and form into a disc. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 350°F.
- Lightly dust your work surface with flour. Remove the plastic wrap from the dough and break into 4 pieces. Smush two pieces together with the heel of your hand until just workable. Repeat with the third and fourth pieces. This will make the dough easier to work with and prevent cracking.
- Dust a piece of waxed paper or parchment paper lightly with flour. Roll dough out into a 1/4" thick circle. Pick up the paper and flip it over into a 9-inch tart shell with a removable bottom. Press the dough into the pan and patch any uncovered areas with extra dough. Trim the top with a rolling pin so tart dough reaches the top but doesn't overhang the pan. Refrigerate the shell for 10 minutes. This will help firm up the dough so it doesn't slide down the edges while baking.
- Remove from the refrigerator and pierce the shell several times with a fork. Place the tart pan on a baking sheet and bake 25 to 30 minutes or until golden brown. Allow to cool completely in the pan on a cooling rack.
- Place the chopped chocolate into a medium-sized bowl.
- Microwave the cream until it just starts to boil.
- Pour hot cream over the chopped chocolate and stir with a heat-proof spatula into smooth. Stir in butter, stirring until incorporated.
- Pour into the cooled tart shell. Refrigerate until chilled, approximately 1 hour.