This Pecan Chocolate Tart is made is with whole pecans, semi-sweet chocolate, and golden syrup and is completely addicting.
This is the pie I eat for breakfast the morning after Thanksgiving while shopping online for all the great sales.
Lining the Tart Tin
1
3
5
2
4
6
- Roll the dough into an 11-inch circle.
- I like to roll the crust onto the rolling pin. Unroll the dough over the top of the tart pan.
- Press the dough firmly into the crimped edges.
- Take the rolling pin and run it across the top of the tart pan. This will cut the dough just super slick.
- Remove the extra dough.
- Place the unbaked tart shell on a lined baking sheet. Set aside.
Mixing the Pecan Chocolate Filling
1
3
5
2
4
6- In a large bowl, beat the egg. Slowly add the sugar, whisking all the time. Add the golden syrup or honey, corn syrup, and cream. Mix together and beat well.
- Stir in pecans and chocolate chips.
- Pour mixture into the prepared tart shell.
- Spread evenly.
- Pop into a preheated 375-degree oven and bake for 50-55 minutes or until puffed and golden brown
- Remove from the oven. Let cool for about 5 minutes. Not much longer or you won’t get it out of the tart pan.
Center the baked tart on top of a large can and the ring should just drop right off. Remove the bottom metal pan from the tart. like to put my tart on a 10-inch cardboard round. Let cool completely. The tart can be placed on a serving platter and served once cooled.
OR wrap the entire disk and tart in plastic wrap. Then wrap in a large sheet of aluminum foil. Wrap tight and place in the freezer for up to 3 weeks. Thaw in the refrigerator overnight.
Pecan Chocolate Pie
This Pecan Chocolate Tart is made is with whole pecans, semi-sweet chocolate, and golden syrup and is completely addicting.
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 426 kcal
Ingredients
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup Lyle's Golden Syrup or honey
- 1/2 cup plus 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter melted and cooled
- 1/4 cup light cream
- 2 1/4 cups Pecan halves
- 1/2 cup semi-sweet chocolate chips
- 1 prepared unbaked tart crust
Instructions
-
Preheat oven to 375 degrees.
-
Whisk the eggs an sugar together in a big bowl just enough to combine them. Whisk in the golden syrup and the corn syrup. Add the butter, cream and whisk until smooth. Stir in pecans and chocolate chips. Pour the mixture into the prepared tart shell.
-
Place the tart on the center rack in the oven and bake for 50-55 minutes, or until the filling is firm to the touch and the nuts and crust are golden brown.
-
Remove the tart from the oven, and set it on a wire rack to cool slightly.
-
To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced. Slide the outside ring of the pan down off the tart. Move the tart to your work surface, and slide the tart off the pan bottom onto a serving dish or cutting board.
-
Serve warm or wrap with plastic wrap then aluminum foil and freeze for up to 2 weeks.
-
Makes 1 9-inch tart.
Nutrition Facts
Pecan Chocolate Pie
Amount Per Serving
Calories 426
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g35%
Cholesterol 53mg18%
Sodium 34mg1%
Potassium 199mg6%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 37g41%
Protein 5g10%
Vitamin A 200IU4%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Oh boy! Came across this wonderful recipe a couple of weeks ago and have been looking forward to making it for Thanksgiving. I forgot to get the light cream, think it would be almost as good with whole milk?
I Know I'm too late to respond. A few comments got away from me. Yes you can sub with milk.
Hey I just wanted to tell you how amazing I think your blog is – I found it over pinterest (as many others did I guess) and since English isn't my native language I'm very happy to see so many pictures with the recipes! it's really well explained, thank you! Cheers from Switzerland
You have made my day. Really! Oh, the bread my kiddos RAVED about this morning. They already have me making another loaf and my 10-year-old son that gets up at 5:30am every morning has offered to preheat the oven so the bread can be done before they leave for school! I am looking forward to making so many of your suggestions. AMAZING!!! I appreciate you sharing your knowledge with the world. And please, invite me over for dinner anytime! Ann
The bread is addicting. What a cute story. My son and I baked so much bread the first few months of discovery that we went through 100 lbs of flour. That's crazy! Happy thanksgiving. Thank you for such a fun comment.
This is such a wonderful blog! I found it through Pinterest. Your bread recipe in an earlier post sounds amazing. I can't wait to try it. I love that you illustrate everything with pictures. Thanks so much. I will be visiting often! Is there a way to subscribe so I get an email with each post you publish?
wow..janet that is perfection on a plate..Totally yum..And love your mommy and baby cake stand..
Thanks Aarthi. Your comments are always so uplifting. You make my day.
The only thing that looks better than your pecan tart is your cake stand. Is that FireKing?
I'm not sure. I bought them from Ebay thinking they were Jadite…they were advertised as Jadite, but I don't think they're vintage. I was hoping they were.
WANT WANT WANT WANT WANT!
My mouth is watering..
Soon Tiffy, soon.
Pies this good deserve to be eaten first!
Our family has a "PIE FIRST" Thanksgiving tradition: Put all the pies on the counter in the morning. Enjoy a slice of each for breakfast! Tuck into turkey, potatoes, and gravy in the afternoon. Have more pie later in the evening. Pie heaven!