Chocolate Tart Recipe

Toast and prepare

Preheat oven to 350°F (175°C). Spread 1 cup whole pecans (reserve 0.75 cup chopped for the dough) on a sheet pan and toast 8–10 minutes until fragrant. Cool and chop 0.75 cup finely. Reduce oven to 350°F (if not already).

Make the dough

In a bowl whisk together 1.5 cups flour, 0.25 cup cocoa powder, 0.25 cup powdered sugar, 1 tsp cornstarch, and 0.25 tsp salt until evenly combined. Add 10 tablespoons cold cubed unsalted butter. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 0.75 cup finely chopped toasted pecans.

Bind and chill

Whisk 1 egg yolk with 0.5 tsp vanilla and 1 tablespoon cold water. Add to the crumb mixture and gently mix until dough just holds when pressed; if too dry add another teaspoon of water. Gather dough into a disk, wrap tightly and chill in refrigerator for 30–45 minutes.

Roll and blind-bake

Roll chilled dough on a lightly floured surface to about 1/8" thick. Fit into a 9-inch tart pan with removable bottom, pressing into edges and trimming excess. Patch any cracks. Prick bottom lightly with fork. Refrigerate tart shell 15 minutes (or freeze 10) to relax. Line shell with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) 15 minutes, remove weights and parchment and bake another 8–10 minutes until set (do not overbake). Cool slightly to room temperature on rack.

Warm cream & melt chocolate

Place 10 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream with 1 tablespoon corn syrup just until it begins to simmer around the edges — do not boil. Pour hot cream over chocolate and let stand 1–2 minutes to melt.

Emulsify ganache

Using a spatula, gently stir from center outward until smooth and glossy. Add 2 tablespoons room-temperature unsalted butter and 1/4 tsp fine sea salt, stirring until incorporated and ganache is silky. If needed, gently warm bowl over a pan of hot water while stirring to fully combine (do not overheat).

Fill tart and cool

Pour ganache into the cooled tart shell, smoothing the top. Tap the pan on the counter to release air bubbles. Let ganache set at room temperature for 30–45 minutes, then refrigerate 1 hour to fully firm (ganache should be set but not rock-hard).

Prepare base

In a bowl, gently fold together 1 cup clotted cream, 1/2 cup sweetened condensed milk, 1 tsp vanilla extract and 1/8 tsp salt until smooth and slightly airy. Do not overwhip; mixture should be pourable but thick.

Add pecans and freeze

Fold in 1/4 cup finely chopped toasted pecans. Transfer mixture to a loaf pan or airtight container, smooth the top, cover with plastic wrap placed against surface, and freeze until firm, at least 6 hours or overnight. Remove from freezer 10 minutes before serving to soften slightly.

Before serving, arrange 12 toasted pecan halves decoratively around edge of tart pressing them lightly into ganache if still slightly tacky so they adhere. Sprinkle 1/4 tsp flaky sea salt evenly over the tart to brighten flavors.

Spoon or scoop clotted cream ice cream and serve alongside slices of chocolate tart. For each slice: serve one 1/8th slice of tart with about 1/3 cup ice cream. If leftover ganache is soft, chill tart briefly to firm the ganache for cleaner slices.