Chocolate Tart with Pecan Crust
The recipe I’m about to share is so delicious! Okay, I know what you’re thinking-every blogger says that about their recipes. But I have to say, this Chocolate Tart with Pecan Crust is soooo irresistible! I made it last Passover and all of my family and guests had at least two slices each-it’s that good!
Although it is special for Passover, there are no matzah based ingredients in it. The chocolate filling is mostly made up of chocolate and cream, while the crust is made of just nuts, sugar and margarine. It tastes like something you would be served at a restaurant. And in case that didn’t convince you, it only takes 15 minutes to bake!
For the topping, I placed flowers, blackberries, chocolate candies and pecans along the edge of half the tart. The more items you use, the fuller and more abundant it will look.
This chocolate tart with pecan crust looks beautiful on any platter it’s served on, but a cake stand elevates it, and makes it that much more special looking.
The crust has a buttery and nutty flavor, which goes perfectly with the silky and creamy chocolate filling.
Chocolate Tart with Pecan Crust
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 2 cups toasted pecan halves
- ½ cup granulated sugar
- ½ cup melted unsalted margarine
- 1/4 teaspoon ground cinnamon
- 1 cup whipping cream (not whipped)
- 1/4 teaspoon ground coffee
- 2 egg yolks
- 1- 9 oz bag semisweet chocolate
- 1 1/2 teaspoons pur vanilla extract
- For the topping:
- Fresh blackberries
- Whole pecans
- Chocolate covered almonds
- Fresh flowers
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl of a food processor fitted with a metal blade grind the pecans and sugar until finely ground. Do not over pulse. Add the melted margarine and cinnamon and pulse again until the mixture is combined.
- In a 10 inch non-stick tart pan, press the mixture onto to the bottom and slightly up the sides. Place the tart pan on a baking sheet and bake for 15 minutes. Allow to cool.
- In the meantime, place the cream and coffee in a medium saucepan and heat until it simmers slightly. Once it simmers turn off the heat. Pour ¼ of the mixture into the egg yolks, whisking constantly so the eggs don’t scramble. Whisk in the remaining cream. Pour the cream mixture over the chocolate in a bowl, and whisk until smooth. Stir in the vanilla and pour into the cooled crust. Cover and refrigerate for at least 6 hours before serving.
Notes
For the topping, I bought fresh flowers, berries, chocolate candies and used extra toasted nuts that I didn’t use for the crust.[br]There is no particular way of arranging the topping, do what you think looks pretty-be creative with it 🙂
