Chocolate Pecan and Caramel Tart Recipe

Name: Chocolate Pecan and Caramel Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 whole graham crackers, broken into pieces; 2 tablespoons sugar; 1 cup sugar; 6 tablespoons unsalted butter, melted; 2 ounces bittersweet chocolate (not unsweetened) or 2 ounces semisweet chocolate, chopped; 2 cups pecan halves, toasted; ¼ cup water; 1 cup whipping cream; 2 tablespoons unsalted butter; 6 ounces milk chocolate, chopped

Servings: persons

1
Preheat oven to 350F Blend crackers and 2 tablespoons sugar in processor until fine crumbs form.
2
Add melted butter; process until moist clumps form.
3
Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4
Bake crust until golden and firm, about 7 minutes.
5
Cool completely on rack.
6
Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth.
7
Pour chocolate into tart crust.
8
Using small metal spatula, spread over bottom of crust.
9
Arrange 1 1/2 cups pecans in single layer over chocolate.
10
Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan.
11
Stir over medium heat until sugar dissolves.
12
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
13
Remove from heat.
14
Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously).
15
Set over low heat; stir until caramel is smooth, about 1 minute.
16
Pour over pecans atop chocolate in crust.
17
Chill until set, about 45 minutes.
18
Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth.
19
Pour over caramel; spread evenly.
20
Arrange 1/2 cup pecans around edge of tart.
21
Chill at least 8 hours and up to 1 day.

2048

kcal

Calories

165

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 whole graham crackers, broken into pieces, 2 tablespoons sugar, 1 cup sugar, 6 tablespoons unsalted butter, melted, and more.

Yes, Chocolate Pecan and Caramel Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pecan and Caramel Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions