Chocolate Pecan Tart Recipe

Name: Chocolate Pecan Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 store-bought refrigerated pie crust (not in a pie plate); 2 large eggs; ⅔ cup sugar; ½ cup light corn syrup; 4 teaspoons unsalted butter, melted; 2 teaspoons chilled butter, cut into small pieces; ¾ teaspoon vanilla extract; ¼ cup semisweet chocolate chunk; 1 ⅓ cups pecan halves; 1 tablespoon Bourbon (optional)

Servings: persons

1
Preheat over to 350 degrees, with rack in center.
2
On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8-inch thick.
3
Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom.
4
Press dough into bottom and up sides of pan; trim edge of dough.
5
In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and the vanilla.
6
Scatter chocolate evenly over tart shell.
7
Pour filling over chocolate.
8
Arrange pecans on top, as desired.
9
Dot with 2 teaspoons chilled butter.
10
Place tart pan on a rimmed baking sheet.
11
Bake until filling is set, 45 to 60 minutes.
12
If pecans are browning to quickly, tent pan with foil.
13
Remove from oven; while still hot, drizzle with bourbon, if desired.
14
Let tart cool completely before serving.

917

kcal

Calories

Fat

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.

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: 1 store-bought refrigerated pie crust (not in a pie plate), 2 large eggs, ⅔ cup sugar, ½ cup light corn syrup, and more.

Yes, Chocolate Pecan 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 Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions