Chocolate & pecan tart

Chocolate & pecan tart

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(13 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6 - 8

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
898
protein
13g
carbs
75g
fat
63g
saturates
19g
fibre
4g
sugar
47g
salt
0.6g

Ingredients

  • 375g pack shortcrust pastry
  • a little flour, for dusting
  • 185g dark chocolate
  • 50g salted butter
  • 4 eggs, beaten
  • 200ml maple syrup
  • 200g whole pecan nuts

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Method

  1. Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
  2. Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

Recipe from Good Food magazine, December 2009

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Comments

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mayjane's picture
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I also don't seem to agree with the majority. I had read the comments about there being too much mixture so used a larger tin, but then it took quite a lot longer to bake till set and then I also felt it was a bit dry. It was a bit better the next day warmed in the microwave and served with ice cream. I won't bother making it again.

blewburton's picture

I made this for my son last week, and he took the leftovers in to work… he recieved the following email that I thought I would share…
"OMG Pecan Chocolate Pie Rated 10/10 Absolutely Amazing==Big Big Cheers to the Chef--
I could have eaten the whole lot it was beautiful :)
Thank you"
I think they liked it, don't you

rosanneblack's picture

I know most people are wax lyrical about this dish, but I've made this twice over the last couple of weeks and I felt it was a bit dry. I served it cold with cream/ ice cream and I didn't get great feedback from friends . Won't be making again.

welshoochey's picture

Made this a one of our Xmas desserts. It was lush : ) we had it warm with cream. Very rich but yummy!

carolwilson's picture

Ive just made this for christmas too and I have too much filling so next time will use a bigger tart tin as unfortunately only had enough pastry for one tart and didnt have time to make anymore short crust pastry.

cyprusbride's picture
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This one is in the oven as I type. I felt I had to comment though on the fact that I have sooo much filing left over. Good job the pastry was on offer in the supermarket and I have 2 lots.

I'm hoping the family do like it as I'll soon have two tarts for Christmas day!

macgirl's picture
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Followed the recipe to the letter and was an instant hit at a dinner party - goes well with a blob of vanilla ice cream too!
Will definitely make again

perkins101's picture
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It is wonderful!!!!!

hungry4life's picture
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It was delicious and... a good maple syrup can make the difference. It's definitely a winner with my family! And it's so easy to make! (I would like to try make it once with home made pastry, too. Something tells me it will be even better!)

rachelwallace27's picture
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Love this- the chocolate, maple and pecan go brilliantly together. Perfect for any chocolate-and-nut-lover!

lynetteab's picture
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Lovely tart! I added a bit of maple extract to boost the flavour as I also needed to top the maple syrup quantity up with some syrup (bottle was only 180ml). I found the filling far too much for one tart and was able to make additional 3 tartlets. Although, I might caution against rolling the pastry out too thin as the filling is very runny and tends to soak through, even when blind baked.
If you're not fussed about the maple flavour, try the pecan brownie tart. Ultra easy and gorgeous!

avarion's picture
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I used plain chocolate instead of dark and did the same as surfnirvana; topped up the maple syrup with a bit of golden syrup as I didn't have enough of the former. Tatsed the wet mixture before baking and it was really chocolatey and nutty, but after baking there was hardly any sweetness. Couldn't taste the maple and the chocolate wasn't even chocolatey. Very disappointed. I'll stick to traditional maple pecan pie. Much better, and less faffing!

lesleyharrison's picture

I found that the recipie made too much filling to fit into my 8 inch tin and when I made it again, it filled my 9.5 inch pie dish!

pinkstar's picture

Could anyone tell me if this would turn out well if I made it a while before I wanted it and froze it?

surfnirvana's picture

This was a real winner with the family after a roast lunch recently. Easy to make and I must admit I didn't have enough maple syrup so topped up the quantity with golden syrup and it was fine. Delicious slightly warm or straight from the fridge with cream. Very rich, but worth it. Will definately make it again.

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