Pecan Chocolate Tart

Chocolate tart crossed with a pecan pie and maple syrup creates the perfect dessert to satisfy any chocoholic craving.

Pecan Chocolate Tart
Prep time: 
Cook time: 
Total time: 
  • 375 g shortcrust pastry
  • a little flour, for dusting
  • 185 g dark chocolate
  • 50 g butter
  • 4 eggs, beaten
  • 200 ml maple syrup
  • 200 g whole pecan nuts
  1. Preheat oven to 180°C
  2. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin.
  3. Fill the tart with baking paper and baking beans, bake for 25 minutes, then remove the baking paper and beans.
  4. Continue to cook for 10 minutes more until golden. Remove from the oven and cool.
For filling
  1. Melt the chocolate and butter together in a large bowl over a pan of simmering water.
  2. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
  3. Pour into the tart shell, top with the remaining nuts and bake for 30-40 minutes until set.
  4. Cool and serve with your favourite ice cream or whipped cream.
Toasted walnuts are a good alternative to pecans.

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