Chocolate Pecan Nut Tart Recipe

Name: Chocolate Pecan Nut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chocolate shortcrust pastry; 225 g all-purpose flour; 1/4 cup cocoa powder; 125 g unsalted butter, cold and diced; 80 g sugar, 1 beaten egg; For the filling; 25 g unsalted butter, softened; 1/3 cup caster sugar; 1/3 cup brown sugar; 1 tablespoon almond meal; 1 tablespoon vanilla extract; 2 eggs, beaten; 1 cup pecan nuts, lightly toasted and roughly chopped; 50 g dark chocolate,chopped

Servings: persons

For the chocolate shortcrust pastry
225 g all-purpose flour
1/4 cup cocoa powder
125 g unsalted butter, cold and diced
80 g sugar, 1 beaten egg
For the filling
25 g unsalted butter, softened
1/3 cup caster sugar
1/3 cup brown sugar
1 tablespoon almond meal
1 tablespoon vanilla extract
2 eggs, beaten
1 cup pecan nuts, lightly toasted and roughly chopped
50 g dark chocolate,chopped

1
Place the all- purpose flour, cocoa powder, sugar and unsalted butter in a bowl and make a crumby dough
2
Add the beaten egg and mix until you obtain a smooth texture and form a ball
3
Wrap in film paper and refrigerate for 30 minutes
4
Roll the dough on a dusted working surface until 6 mm tall and place in the greased baking tin, trimming the edges
5
Prick the surface with a fork, line with parchment paper and place the baking weights inside
6
Preheat the oven to 180 C/350 F and bake for 15 iminutes
7
Remove the lining and weights and allow to cool on a rack
8
Combine all the ingredients for the filling, except for the pecan nuts and mix until you obtain a cream
9
Preheat the oven to 180 C/ 350 F and bake for 40 to 45 minutes
10
Allow to cool on a rack
11
Melt the dark chopped chocolate in a baigne marie, put it in a paper cone and drizzle the chocolate on top, decoratively
12
As a dessert, it can be served with vanilla ice-cream or raspberries and whipped cream

1284

kcal

Calories

Fat

119

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: For the chocolate shortcrust pastry, 225 g all-purpose flour, 1/4 cup cocoa powder, 125 g unsalted butter, cold and diced, and more.

Yes, Chocolate Pecan Nut 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 Nut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions