Chocolate Tart with Pecan Crust
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • 2 cups toasted pecan halves
  • ½ cup granulated sugar
  • ½ cup melted unsalted margarine
  • ¼ teaspoon ground cinnamon
  • 1 cup whipping cream (not whipped)
  • ¼ teaspoon ground coffee
  • 2 egg yolks
  • 1- 9 oz bag semisweet chocolate
  • 1½ teaspoons pur vanilla extract
  • For the topping:
  • Fresh blackberries
  • Whole pecans
  • Chocolate covered almonds
  • Fresh flowers
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
For the topping, I bought fresh flowers, berries, chocolate candies and used extra toasted nuts that I didn’t use for the crust.
There is no particular way of arranging the topping, do what you think looks pretty-be creative with it :)
Recipe by Rachel Kor at