Chocolate Pecan Tart

In case you haven’t been checking the calendar, Thanksgiving is next week. I’m sure many of you, like me, have been in planning mode in an effort to make everything as perfect as possible for the big day.

When I start thinking about Thanksgiving dessert, my thoughts usually turn to pie. And, it seems I’m not alone. I’ve teamed up with some wonderful bloggers to bring all of our readers Pie Week! What better time to celebrate pie?

Chocolate Pecan Tart takes a simple chocolate crust and fills it with a rich, nutty, chocolate ganache. It's delicious and gorgeous! - Bake or Break

The only tough part of this week is narrowing down what pies I want to bake. I decided to start with a recipe I’ve had bookmarked for a long time. This tart combines two of my favorite things – chocolate and pecans – into an amazingly simple tart.

It starts with a simple chocolate crust made with cocoa powder. That is then filled with a chocolate ganache and toasted pecans. Plus, I put a splash of coffee liqueur in the ganache for a little extra flavor. And, that’s all there is to it! You’ll be amazed at how simple this tart is to make.

Chocolate-Pecan Tart | Bake or Break

For all of you who like to get ahead of the game, this is a great pie for making in advance. You can store it for a couple of days in the refrigerator. Then, just set it out at room temperature for a bit before serving.

You and your guests will devour this rich, decadent tart. I recommend small slices because it is seriously rich.

Pie Week | Bake or Break

Looking for more Pie Week recipes?

Brown Butter Apple Custard Pie from The Baker Chick

Bourbon Apple Hand Pies from Nutmeg Nanny

Pumpkin Pie Croutons from Chocolate and Carrots

Mini Pumpkin Pies from Dessert for Two

Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others

Fancy Holiday Chocolate Pecan Pie from Keep It Sweet Desserts

Apple Cherry Galette with Kettle Chip Crumble from Country Cleaver

We want to include all of you in the fun as well. King Arthur Flour and Cabot, two of my favorite companies, are providing fantastic giveaways for you. Scroll past the recipe for all the details.

Chocolate-Pecan Tart

Prep Time: 20 minutes

Cook Time: 42 minutes

Yield: 8 to 10 servings

Chocolate-Pecan Tart


    For the crust:
  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder*
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • For the filling:
  • 1 & 3/4 cups pecan halves
  • 8 ounces (about 1 & 1/3 cups) semisweet chocolate*, chopped
  • pinch salt
  • 3/4 cup heavy cream
  • 2 tablespoons coffe-flavored liqueur


To make the crust:

Preheat oven to 350°.

Whisk together flour, cocoa powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg yolks and mix well.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined but still a bit crumbly.

Press crust mixture into the bottom and up the sides of a 4"x 14" rectangular tart pan or a 9-inch round tart pan.

Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans). Place the pan on a rimmed baking sheet.

Bake 20 to 22 minutes, or until the edges of the crust are dry. Then, carefully remove the parchment paper and pie weights. Continue baking crust for 10 to 12 minutes, or until dry and set.

Cool crust completely.

To make the filling:

Spread pecans in a single layer on a baking sheet. Bake at 350° 8 minutes, or until toasted and fragrant.

Allow the pecans to cool. Then, chop them roughly. Set aside 1/4 cup of pecans for garnish.

Combine chocolate and a pinch of salt in a large bowl.

Place cream in a small saucepan. Bring to a simmer. Remove the pan from the heat and pour the cream over the chocolate. Allow to sit for 1 minute. Then, stir gently until the mixture is smooth.

Stir in 1 & 1/2 cups of pecans and liqueur.

Pour the ganache into the cooled tart shell. Sprinkle with reserved pecans.

Refrigerate 1 hour, or until set. The tart may be loosely covered and refrigerated for up to 2 days before serving.


*I used Lake Champlain unsweetened cocoa powder and Guittard 61% semisweet chocolate.

Recipe adapted from Real Simple.

To celebrate Pie Week, my blogging friends and I have two great giveaways for you. King Arthur Flour is giving one reader a bag of all-purpose flour, a jar of pumpkin pie spice, a jar of apple pie spice, a pie plate, and a rolling pin. Cabot is giving one reader a gift basket containing a variety of cheeses and other Cabot products.

Please see the giveaway widget below for all the details and requirements for entering. If you are unable to see the widget, make sure your browser is updated or try viewing in another browser. The winner must be a U.S. resident 18 years or older. The giveaway products will be shipped from the company providing the products.

Good luck!

Disclosure: King Arthur Flour and Cabot are providing the giveaway products. All opinions are my own.

Don't miss a recipe! Sign up for free email updates.



  1. movita beaucoup November 18, 2013 Reply

    Holy crow, woman! That’s a killah tart! What a wonderful finish to a meal it would make – paired with coffee? Oh boy…

  2. Lauren at Keep It Sweet November 18, 2013 Reply

    I love that we both did takes on chocolate pecan pie but they are completely different. Yours looks fudgy and chocolaty and SO good. Love this!

  3. Candace @ Cabot November 18, 2013 Reply

    *swooning* These looks like something I must make…immediately!

  4. Audra | The Baker Chick November 18, 2013 Reply

    This is absolutely beautiful Jen! I love how easy it is but it looks so fancy and festive at the same time! Thanks for joining Pie Week!

  5. This looks AMAZING. I love that it’s easy to make, too — the best kind of dessert! :)

  6. Marcie November 18, 2013 Reply

    This tart looks so chocolatey and delicious, and it sounds just divine with all of those pecans!

  7. Erin @ The Spiffy Cookie November 18, 2013 Reply

    Oh it looks so fudgy.

  8. This is so simple, it’s perfect.

  9. natalie@thesweetslife November 18, 2013 Reply

    I made this a few weeks ago and was surprised by how crazy people went for it!…love when the easy recipes turn out to be the super popular ones!

  10. Mmmmm this pie looks SO decadent! I’m gonna dream about it, so yummy!

  11. JEP November 18, 2013 Reply

    Your photos are beautiful! Why wait for Thanksgiving? This tart needs to be made now!

  12. What a decadent dessert! Love how easy it is!

  13. I love how you cut these up into bar size pieces, swooning at the pictures!

  14. Joanne November 18, 2013 Reply

    I love that this tart is really chocolate ganache with pecans in it rather than the other way around! It looks luscious.

  15. vanillasugarblog November 18, 2013 Reply

    I will take a tart over a pie any day.
    Don’t you think the crust on a tart is much more crisp than a pie?
    I love pie don’t get me wrong, I just love a really crisp crust.

  16. Becca @ Crumbs November 19, 2013 Reply

    Ooh I’ve never had the combination of chocolate and pecans before but this looks like a winner!

  17. Redmex November 19, 2013 Reply

    Wonderful dessert!!! Easy and festive, thanks.

  18. Stephanie @ Plain Chicken November 19, 2013 Reply

    The tart looks DIVINE!

  19. Victoria Cole November 25, 2013 Reply

    Tart looks yummy!!

  20. Woah. Just, woah. I don’t even know what to say about this tart. It’s my dream pie. You’re amazing Jennifer!

  21. Jane December 7, 2013 Reply

    Can I make this and freeze for Christmas? Made for Thanksgiving and everyone wants for Christmas.

    • Author
      Jennifer McHenry December 10, 2013 Reply

      Hi, Jane. I don’t freeze a lot of baked goods, but I think you should be able to freeze this tart. Just thaw it overnight in the refrigerator.

  22. Wow! I love this tart! It’s so decadent, chocolatey and gorgeous! The pecans just set it off!

Leave a reply

Your email address will not be published. Required fields are marked *