Chocolate Pecan Tart

Chocolate Pecan Tart

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Janice (Jan) Barlow


Anything chocolate and anything with nuts is a "must" for my husband! He's the original "cookie monster". This is a dessert you can whip up in minutes, yet is so impressive when served.


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12 wedges (if cutting smaller, you can get more!)
35 Min
35 Min


  • 1/3 c c
    packed brown sugar
  • 2 Tbsp
    all-purpose flour
  • 1/4 tsp
  • 1/2 c
    light colored corn syrup
  • 2 Tbsp
    room temperature butter
  • 4 oz
    bittersweet chocolate, finely chopped
  • 1 c
    walnut or pecan halves
  • 1/2 tsp
    vanilla extract
  • 3 large
    eggs, lightly beaten
  • 1/2 pkg
    refrigerated pie dough (ie pillsubury)
  • ·
    cooking spray

How to Make Chocolate Pecan Tart


  1. Arrange 1 rack in lower third of oven. Preheat oven to 350 degrees
  2. In a medium sized heavy saucepan combine brown sugar, flour, and salt. Cook on medium heat, stirring well with a whisk. Stir in corn syrup and bring mix to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves.
  3. Remove pan from heat and add butter and chocolate-whisk until smooth. Cool to room temperature, then stir in nuts, vanilla and eggs
  4. Fit pie dough into a 9 inch tart pan (with removable bottom)(note-I used a 10 inch and it was fine) coated with cooking spray, pressing dough into the bottom and up the sides. Spoon walnut mixture into prepared crust
  5. Bake at 350 degrees for 33 minutes or until set. Cool for 20 minutes in pan on wire rack. Remove from tart pan, slide tart onto serving platter. Cut into wedges. Yield: 12 wedges

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