Chocolate Pecan Tart Recipe

Make dough

Whisk flour, sugar and salt together in a medium bowl. Add cold cubed butter and cold shortening. Using a pastry cutter or two knives (or fingertips), cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add water and chill

Sprinkle ice water over the mixture 1 tablespoon at a time, gently tossing with a fork after each addition, until dough just holds together when pinched (about 3 tablespoons). Do not overwork. Gather into a disk, wrap tightly in plastic wrap and chill at least 30 minutes (up to 2 days).

Roll and blind-bake

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 1/8" thickness and fit into a 9-inch tart pan with a removable bottom, pressing into edges and trimming excess. Chill in freezer 10 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until pale golden and set. Let cool slightly.

Egg wash (optional)

If you want a shinier edge, whisk egg yolk with 1 teaspoon water and brush on warm crust; return to oven 1–2 minutes. Cool completely before filling.

Melt chocolate

Place 6 oz chopped dark chocolate and 2 tablespoons butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20-second bursts, stirring until smooth. Set aside to cool slightly.

Combine syrup and sugar

In a medium saucepan, combine corn syrup and brown sugar over medium heat. Stir until sugar dissolves and mixture is hot but not boiling, about 2–3 minutes. Remove from heat and let cool 1 minute.

Mix filling

Whisk the eggs lightly in a bowl. Slowly whisk about 1/4 cup of the warm syrup mixture into the melted chocolate to temper, then whisk the chocolate back into the remaining syrup. Add the whisked eggs slowly, whisking constantly to incorporate. Stir in vanilla and salt.

Add pecans and fill tart

Fold in the toasted chopped pecans. Pour the filling into the pre-baked tart shell, spreading evenly. The filling will be gooey but set during baking.

Bake

Reduce oven to 350°F (175°C). Bake tart on the center rack for 25–30 minutes, until the filling is puffed and just set in the center (slight jiggle is fine). Do not overbake — the center should remain slightly gooey. Remove from oven and cool on a rack 1–2 hours to room temperature, then chill 1 hour to fully set for easier slicing.

Prepare drizzle

Place 2 oz chopped dark chocolate and 1 tablespoon heavy cream in a small microwave-safe bowl. Microwave in 10–15 second intervals, stirring between, until smooth. Alternatively, heat cream until steaming and pour over chocolate, let sit 1 minute, then stir until glossy.

Drizzle and serve

Using a spoon or piping bag, drizzle the melted chocolate over the cooled tart in a decorative pattern. Let the drizzle set 10–15 minutes. Slice with a hot chef's knife (dip in hot water and wipe between cuts) and serve. Store leftovers covered in refrigerator up to 4 days.