Dark Chocolate Pecan Tart
Chocolate pecan tart is a holiday classic that makes the perfect Thanksgiving dessert! Rich and indulgent, the chocolate lovers in your family will appreciate this decadent twist on classic pecan pie as you create memories together this holiday season.
This double chocolate pecan tart features a chocolate wafer crust and rich chocolate filling.
I love using Ghirardelli 60% Cacao Bittersweet Chocolate Chips when I want a deeply rich and balanced chocolate flavor, and the chocolate chips melt easily, making them a dream for the brownie-like chocolate pecan filling.
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Top with vanilla whipped cream and chocolate shavings, and prepare to enjoy every last bite!
How to Make Chocolate Pecan Tart
Crust – To make the chocolate wafer crust, combine chocolate wafer cookies, sugar, and salt in the bowl of a food processor and pulse to fine crumbs. Add melted butter and pulse until incorporated.
Transfer to a 9-inch removable-bottom tart pan and press the crust mixture tightly and firmly across the bottom and up the sides of the tart pan. Place tart pan on a foil-lined rimmed baking sheet and bake the crust 11 to 12 minutes, until almost set. Set aside to cool slightly while making the filling.
Filling – For the chocolate filling, combine Ghirardelli 60% Cacao Bittersweet Chocolate Chips and unsalted butter in a double boiler. Slowly melt the butter and chocolate, stirring until smooth and glossy.
Remove the melted chocolate from the heat and whisk in sifted Ghirardelli cocoa powder, brown sugar, and maple syrup. Whisk in eggs and vanilla until smooth, then fold in chopped pecans. Pour the filling into the tart shell.
Topping – Smooth the tart filling with an offset spatula, then top with Ghirardelli 60% Cacao Bittersweet Chocolate Chips (or semisweet chocolate chips) and pecan halves. Extra chocolate is always a good idea! 🙂
Bake – Return tart pan to the oven and bake for 28 to 30 minutes, until the tart is set and a tester inserted in the center comes out with a few crumbs. Carefully remove the tart from the oven and place on a wire rack to cool completely.
Vanilla Whipped Cream – Whip heavy cream and powdered sugar in a chilled mixer bowl until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form. Use immediately, or place the mixer bowl in the refrigerator and keep chilled until ready to use. The whipped cream can be made several hours in advance.
Serve – Slice the tart into wedges and serve topped with vanilla whipped cream and chocolate shavings.
Make Ahead Tips
This chocolate pecan tart can be made 1-2 days in advance, so it’s perfect for the Thanksgiving meal. Once the tart is completely cool, loosely over with foil and place in the refrigerator. Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
How to Freeze Chocolate Pecan Tart
To freeze this chocolate pecan tart, simply bake the tart as directed and cool completely. For stability, I recommend freezing the baked tart in the tart pan.
Once fully cooled, wrap the tart and pan in plastic wrap and then a layer of foil. Place in a large freezer bag and freeze up to 2 months. The day before you plan to serve, thaw the tart overnight in the refrigerator (still wrapped to prevent condensation). Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
Did you try this Chocolate Pecan Tart Recipe? Let me know by leaving a comment and rating below!
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Dark Chocolate Pecan Tart
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 12 minutes
- Yield: 1 9-inch tart
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Chocolate pecan tart makes the BEST fall dessert! This double chocolate twist on classic pecan pie features a chocolate crust and filling.
Ingredients
Crust
- 9 oz (255 g) chocolate wafer cookies
- 2 Tbsp (25 g) sugar
- 1/8 tsp salt
- 6 Tbsp (84 g) unsalted butter, melted
Filling
- 1/4 cup (56 g) unsalted butter, cubed
- 5 oz (142 g) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1 Tbsp (6 g) Ghirardelli unsweetened cocoa powder, sifted
- 2/3 cup (112 g) packed light brown sugar
- 1/3 cup (108 g) pure maple syrup, at room temperature
- 2 large eggs (100 g) at room temperature
- 2 tsp (8 g) vanilla extract
- 1/4 tsp (1.5 g) salt
- 1/2 cup (56 g) pecans, chopped
Topping
- pecan halves
- Ghirardelli 60% Cacao Bittersweet Chocolate Chips
Vanilla Whipped Cream
- 1 cup (240 g) cold heavy cream
- 3 Tbsp (22 g) powdered sugar
- 1 tsp (4 g) vanilla extract
Instructions
- Preheat oven to 350F. For the crust, combine chocolate wafer cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add butter and pulse until incorporated. Press mixture tightly into bottom and up the sides of a 9-inch round removable-bottom tart pan. Place tart pan on a foil-lined baking sheet.
- Bake crust for 11 to 12 minutes, until fragrant and almost set. Place baking sheet with tart pan on a wire rack and set aside to cool slightly while making the filling.
- For the filling, combine butter and Ghirardelli 60% Cacao Bittersweet Chocolate Chips in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
- Remove chocolate mixture from the heat and whisk in cocoa powder, brown sugar, and maple syrup until smooth. Whisk in eggs one at a time, until combined. Whisk in vanilla and salt. Fold in chopped pecans.
- Pour filling into the tart shell. Top with pecan halves and Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
- Bake for 28 to 30 minutes, until the tart is set and a tester inserted in the center comes out with a few crumbs. Remove from the oven and place on a wire rack to cool completely.
- For the vanilla whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form.
- Serve tart topped with vanilla whipped cream and chocolate shavings. Store leftover tart in the refrigerator up to 3 days.
Notes
Make Ahead – This chocolate pecan tart can be made 1-2 days in advance. Once the tart is completely cool, loosely over with foil and place in the refrigerator. Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
Freeze Tart – Bake the tart as directed and cool completely. Wrap the tart and pan in plastic wrap and then a layer of foil. Place in a large freezer bag and freeze up to 2 months. The day before you plan to serve, thaw the tart overnight in the refrigerator (still wrapped to prevent condensation). Bring to room temperature or rewarm at 325°F for 15 minutes before serving.
Keywords: Chocolate, Pecan, Tart, Pie, Thanksgiving Dessert
This recipe is created in partnership with Ghirardelli. All opinions expressed are my own.
This post may contain affiliate links. Please see my disclosure policy.
Made this tart for Christmas dessert and it was absolutely perfect! Great recipe!
★★★★★
Thank you, Cynthia! So glad this tart was a success for you! 🙂
The perfect Thanksgiving dessert! This tart was such a hit with our family (especially the chocolate lovers). Very simple to make and absolutely delicious!
★★★★★
Thank you Jane, I’m so glad this tart was such a success! 🙂
Can you suggest a substitute for the maple syrup? Golden syrup or corn syrup?
Hi Mary, light or dark corn syrup will work!
Chocolate upon chocolate…totally irresistible as far as I’m concerned. Love it Laura.
So good! 🙂 Hope you have a wonderful Thanksgiving!