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Chocolate Pecan Tart

Chocolate Pecan Tart

Serves: 10

Hands On Time: 

Total Time: 


8 ounces semisweet chocolate, chopped
1 (11-inch) tart crust, unbaked
3/4 cup dark corn syrup
3/4 cup sugar
3 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 cups chopped pecans


Heat the oven to 350 degrees. Scatter the chocolate in the bottom of the unbaked tart shell.

In a large bowl, whisk together the corn syrup, sugar, eggs, butter and vanilla. Stir in the pecans. Pour the mixture into the chocolate-lined tart shell and bake until the filling is set, 45 to 50 minutes. Remove to a rack and let cool. Serve.


Per serving: 519 calories (percent of calories from fat, 52), 6 grams protein, 61 grams carbohydrates, 4 grams fiber, 32 grams fat (8 grams saturated), 70 milligrams cholesterol, 202 milligrams sodium.

About the recipe

This tart bakes thinner than most pecan pies and is filled with chocolate. Recipe courtesy of Virginia Willis.