Chocolate Pecan Shortbread Tart Recipe
This is the best pecan tart you will ever make. Make sure you use the best quality chocolate for the chocolate base.
Ingredients
- For the Shortbread Base
- Cooking spray
- 14 Tbs. (200 grams/7oz.) melted unsalted
- butter (cooled to warm) (note: 1 stick is 8 Tbs.
- so you need 2 sticks minus 2 Tbs.)
- ½ cup light brown sugar
- ½ tsp. salt
- 2 cups plus 2 Tbs. (270 grams/9 ½ oz.) all
- purpose flour
- 2 tsp. cinnamon
- Heaping ¾ cup (85 grams/3 oz), finely grated
- bittersweet chocolate
- For the Pecan Topping
- 3 cups (285 grams/ 10 oz) pecans, toasted
- (toast at 350˚F for 10 minutes)
- ½ cup (113 grams/4 oz) unsalted butter
- 1 cup packed brown sugar (I like dark brown
- for this)
- ⅓ cup honey
- 2 Tbs. heavy cream, 35%
- ½ tsp. fine grain sea salt (regular table salt is
- also ok)
Instructions
- 1
Preheat oven to 325ºF.
- 2
Spray the sides and bottom of an 11-inch removable bottom tart pan of the tart pan with cooking spray.
- 3
In a mixing bowl, stir together the melted butter, sugar, and salt. Stir in flour and cinnamon to make a heavy dough. Press the dough into the bottom of the pan, evenly. Prick the dough all over with a fork. Place in the freezer for 5 minutes (or fridge for 30 minutes).
- 4
Position the rack in the centre of the oven. Bake the chilled dough for 30 minutes; crust will be golden. While the crust is baking, make the pecan topping.
- 5
Pulse the pecans in a food processor until coarsely chopped.
- 6
In a medium size saucepan, melt butter. Stir in brown sugar, honey, cream and salt. Simmer for 1 minute, stirring occasionally. Stir in the pecans.
- 7
When cookie base comes out of the oven immediately sprinkle with the chocolate evenly AND TURN UP THE HEAT TO 350˚F.
- 8
Pour mixture over the chocolate covered cookie base, spreading evenly.
- 9
Bake (350˚F.) until bubbling, 16-18 minutes.
- 10
Let cool completely in pan before lifting the bottom of the tart pan from the outer ring. Serve on the bottom of the pan,
- 11
Eat immediately or store tightly covered at room temperature for about 5 days, or freeze. Serves 10-12
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Chocolate Pecan Shortbread Tart?
This Chocolate Pecan Shortbread Tart recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chocolate pecan shortbread tart in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.