Chocolate & pecan tart

Chocolate & pecan tart

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


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: per serving (6)

  • kcal898
  • fat63g
  • saturates19g
  • carbs75g
  • sugars47g
  • fibre4g
  • protein13g
  • salt0.6g


  • 375g pack shortcrust pastry
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 185g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 50g salted butter
  • 4 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 200g whole pecan nuts
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th May, 2017
I made my own pastry for this. I used very good maple syrup and being lucky enough to forage for my own candy cap mushrooms, l added a little Candy Cap powder to the filling mix (which l do to anything with maple flavour as it brings out the flavour just amazingly). The first day l served it with a dollop of cream and neither of us liked it. The texture was luscious but it had a burnt flavour. The next time we ate it minus the cream and wow! It was sooooo good. I think l would prefer the pecans toasted and finally chopped next time, (l felt a bit like they didn't belong great half chunks of pecan in the creamy, mousse like chocolate) but that is a minor point. That chocolate filling is worth 5 stars on its own. It will be made again.
10th Mar, 2014
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.
12th Nov, 2013
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
10th Oct, 2013
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.
6th Feb, 2012
Made this a one of our Xmas desserts. It was lush : ) we had it warm with cream. Very rich but yummy!
24th Dec, 2011
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.
24th Dec, 2011
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!
3rd Dec, 2011
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
27th Nov, 2011
It is wonderful!!!!!
hungry4life's picture
23rd Aug, 2011
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!)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?