Chocolate Fudge Pecan Pie Tart.
I am desperately in love with this chocolate pecan tart.
Desperately, I tell you! Crazy desperate.
You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult?
Well a few years ago I had an epiphany and realized that I LOVE the work and prep leading up to a holiday. That’s what I adore about it.
Sure, I love the actual DAY. It’s amazing spending that day with my family and cooking delicious food. But now that I’m a certified grown up (or, so they say, even though I’m convinced I’m 16), I realize that a lot of magic for me comes in the planning and the prep. It makes the magic last longer too!
So I’m rambling all about this tart today because you can make it ahead of time! Prep it a day before (even though to be honest, it’s totally delish two or three days after too!) then hide it from yourself so you don’t eat it all.
It’s a game changer!
For years, we have all loved these salted chocolate pecan pie bars. They are SO flavorful and delicious. I get messages all.the.time. from those of you who make those bars and enjoy them a few times per year.
This is like that, in tart form!
Sometimes a tart is prettier. Sometimes you don’t need a gigantic pan of bars that you want to devour every night.
The tart is where its at!
It’s crazy, because growing up, pecan pie NEVER drew me in. Ever! Mother Lovett made the best pies, but she never made pecan pie. She did, on the other hand, make mince meat pie and we absolutely lost our minds over that because as kids we thought she made raw meat pie.
I figured that pecan pie was full of… nuts. And only nuts. Right? It sounds logical in your a tween brain.
It wasn’t until I tasted it years later that I realized pecan pie is basically homemade candy. But, like, ooey gooey, melt-in-your-mouth candy. Almost too rich candy. The richest, most decadent candy that you crave!
I loved it.
However, it wasn’t until I added chocolate that it CHANGED MY LIFE.
Seriously. We went from being a pumpkin pie family on Thanksgiving to needing a chocolate pecan treat no matter what. It’s expected now. Because look at that, HELLO.
P.S. Okay wait! This is semi-embarrassing but considering I live for pop culture, do you know what I always think of when pecan pie pops into my head? If you were an OG True Blood fan, you may remember the scene where Sookie sits at the kitchen table eats an ENTIRE pecan pie.
That’s crazy. How did she survive? Because pecan pie is the richest pie on the planet.
Can you even imagine? Because I cannot.
All rambles aside, this tart is a dream! Shortbread crust, the richest, fudgiest chocolate pecan filling, topped with crunch whole pecans. Baked to perfection.
Sliced for your life!
Chocolate Pecan Tart
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 ¼ cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup light corn syrup
- 1/4 cup brown sugar
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 6 ounces high-quality dark chocolate, chopped
- 1 ½ cups pecans, chopped
- 1 cup unsalted whole pecans, for topping
- Preheat the oven to 350 degrees F. Spray a 10-inch tart pan with nonstick spray.
- In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost crumbly and dough like. Press it evenly into the bottom of the greased pan. Bake for 20 to 25 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
- To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and chopped pecans. Pour the filling on top of the crust. Top with the whole pecans.
- Bake for 30 to 40 minutes, until the center is set. Remove from the oven and let cool before serving. You can make this a day or two ahead of time and store it in the fridge.
This is literally heaven on earth.