Description

Chocolate pecan tart makes the best fall dessert! This double chocolate twist on classic pecan pie features a chocolate crust and filling. Each bite tastes like a cross between fudgy brownies and gooey pecan bars!

Ingredients

Crust

9 oz (255 g) chocolate wafer cookies
2 Tbsp (25 g) granulated 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) bittersweet chocolate chips
1 Tbsp (6 g) 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
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

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Instructions

Preheat oven to 350° and line a baking sheet with foil.
Make crust: Combine chocolate wafer cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add melted 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 prepared 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.
Make filling: Combine butter and 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.
Assemble tart: Pour filling into the tart shell. Top with pecan halves and bittersweet chocolate chips.
Bake tart 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.
Make 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. For stability, I recommend freezing the baked tart in the tart pan. Wrap the cooled 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.