Cinnamon Chocolate Tart With A Pecan Crust Recipe

Name: Cinnamon Chocolate Tart With A Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cinnamon chocolate tart:; 10 ounces high-quality milk chocolate; 2 tablespoons butter; 1 1/4 cups heavy cream; 1 teaspoon freshly ground cinnamon; 1 pre-baked pecan tart crust (see below); whipped cream, for serving; For the pecan tart crust:; 1 1/2 cups raw pecans; 1 1/2 tablespoons honey; 2 tablespoons unsalted butter, cold, cut into small chunks

Servings: persons

For the cinnamon chocolate tart:
10 ounces high-quality milk chocolate
2 tablespoons butter
1 1/4 cups heavy cream
1 teaspoon freshly ground cinnamon
1 pre-baked pecan tart crust (see below)
whipped cream, for serving
For the pecan tart crust:
1 1/2 cups raw pecans
1 1/2 tablespoons honey
2 tablespoons unsalted butter, cold, cut into small chunks

1
Finely chop your chocolate, and cut your butter into several smaller pieces.
2
In a saucepan, bring the cream and 1/2 teaspoon of the ground cinnamon just to a boil around the edges. Remove it from the heat and immediately dump in the chocolate and the butter. Let it sit undisturbed for a minute. Then gently, starting from the center of the pot, stir the melted chocolate into the cream in small circles. Stir in progressively larger circles (but still gently because you don't want extra air to ruin the silky consistency), until it is completely mixed and is a uniform color.
3
Set aside and allow to cool for just a bit, around 10 minutes. Taste and add up to another 1/2 teaspoon of cinnamon to add a spicy flavor to the chocolate.
4
Pour the chocolate mixture into the pre-baked tart crust. Place it in the fridge and let it chill for at least 2 hours.
5
Serve chilled in thin slices with soft pillows of whipped cream mounded on top.
6
Heat your oven to 400u00b0 F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal.
7
Grease a nine-inch tart pan with butter or line the bottom with parchment paper. Transfer the pecans to a bowl and blend in the honey (I use my fingers), then work in the chunks of butter with your hands. Press the mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
8
Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely.

1212

kcal

Calories

107

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: For the cinnamon chocolate tart:, 10 ounces high-quality milk chocolate, 2 tablespoons butter, 1 1/4 cups heavy cream, and more.

Yes, Cinnamon Chocolate Tart With A Pecan Crust 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!

Cinnamon Chocolate Tart With A Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions