Chocolate, Chocolate, Expresso Pecan Tart

Andy Anderson !


I made this recipe for our annual Christmas open house last night, and I wish that I had made two, because it didn’t last long.

It’s a three-stage process, but the crust, and pecans can be made two to three days before and kept refrigerated. The final assembly can be accomplished twenty-four hours ahead of time, and then served the big day.

Oh, and since this is such a rich cake, cut the slices small. You can probably get 12 slices out of one tart.

So, let’s get cooking…

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20 Min
40 Min



1 medium
egg, white
1/2 Tbsp
sugar, granulated variety
1 Tbsp
dark brown sugar
1 tsp
ground cinnamon, i like saigon cinnamon
1/4 tsp
salt, table variety
1 1/2 c
pecan halves


1 c
chocolate wafer cookie crumbs (see my recipe on making this from scratch: Ground Chocolate Cookie Wafer Base )
1/4 c
sugar, granulated variety
1 tsp
ground cinnamon, i like saigon cinnamon
1/8 tsp
salt, table variety
5 Tbsp
sweet butter, unsalted, melted


1 c
heavy cream
4 oz
bittersweet chocolate
3 oz
semisweet chocolate
1 tsp
espresso powder
4 Tbsp
sweet butter, unsalted, and cut into four pieces
2 tsp
pure vanilla extract
1 tsp
ground cinnamon, i like saigon cinnamon
1/4 tsp
salt, table variety

How to Make Chocolate, Chocolate, Expresso Pecan Tart


  • 2Place a rank in the middle position, and preheat oven to 340°F ().
  • 3In a bowl large enough to hold the pecans, combine all of the ingredients, except the pecans, and whisk until fully incorporated.
  • 4Add the pecans and toss until completely coated, and then spread out in a single layer on the parchment lined baking sheet.
  • 5Bake in the preheated oven for 20 to 25 minutes.
  • 6After cooling, separate the pecans, remove any extra or additional coating, and reserve.
  • 8Add the dry ingredients to bowl, and mix with a fork until fully incorporated.
  • 9Add the melted butter, and mix with a fork until all of the crumbs are moistened.
  • 10Using a tart pan, approximately 9 inches in diameter, press the crumb-butter mixture evenly into the bottom of the pan.
  • 11Chefs note: the type of pan here is rather important it needs to be a tart pan that has a removable bottom.
  • 12Place a rack in the middle position, and preheat oven to 350°F ().
  • 13Place the tart pan in the preheated oven and bake for approximately 20 minutes, or until the crust is set.
  • 14Allow the crust to thoroughly cool on a wire rack.
  • 16Add the cream to a saucepan and warm up to a light simmer.
  • 17Reduce heat to the lowest possible setting, and then add the chocolate and stir until fully melted.
  • 18At one piece of butter and stir until melted, and then do the same for the other three pieces of butter; one piece at a time.
  • 19Add the vanilla, cinnamon, and salt, and then stir until fully combined.
  • 20Add the mixture to the cooled crust, and place in the refrigerator and allow to cool for 30 minutes. This will partially set the filling.
  • 21Remove from the fridge, and arrange the pecans on top in a nice decorative pattern.
  • 22Chefs tip: I added a bit of decoration by using some white chocolate in a pastry bag and doing a squiggly pattern over the top.
  • 23Return the tart to the refrigerator and allow to completely set for a minimum of four hours. Enjoy…
  • 24Keep the faith, and keep cooking.

Printable Recipe Card

About Chocolate, Chocolate, Expresso Pecan Tart

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free