Pecan Pie Tart with Chocolate

in Chocolate, Pies and Tarts

Pecan Pie Tart

They say that imitation is the sincerest form of flattery. I guess you could call this imitation but it’s probably more accurate to say that I flat-out stole the idea for the picture above from a magazine. I remember seeing it in the check-out line at the grocery store a couple of months ago and thinking, “That would be fun.” And it was 🙂

Pecan Pie TartPecan Pie TartPecan Pie TartPecan Pie Tart

Baking a deep dish pecan pie for a household of two doesn’t quite make sense. But, armed with a mini tart pan and some of those plastic leftover containers, you can make a small pecan pie “tart” and freeze the rest of your pecan pie filling ’til the next time you’re craving dessert. It’s pecan pie on-demand!

Pecan Pie Tart with Chocolate

The classic pecan pie, dressed up in tart form.


  • For the crust:
  • 1 stick cold unsalted butter, cubed
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup ice water, divided
  • For the pie:
  • 3 eggs
  • 1 cup sugar
  • 1 cup Karo Dark Corn Syrup
  • 2 Tbsp butter, melted
  • 1 Tbsp Tahitian vanilla extract
  • 2 cups pecans, chopped or halved
  • 1 oz dark chocolate, chopped


  1. *To make the crust:
  2. Cube the cold butter and place back in the fridge/freezer while assembling the other ingredients. Add flour, butter, salt, and 2 Tbsp ice water to the food processor and process until the mixture resembles course meal. Add ice water one Tbsp at a time until the mixture comes together and forms a ball. Place dough ball onto a lightly floured wax or parchment paper and flatten into a disk. Wrap tightly and refrigerate for 45 minutes.
  3. Roll dough between two pieces of wax or parchment paper. Transfer to a 9-inch tart pan and press into the fluted sides and bottom.
  4. *To make the tart:
  5. Preheat oven to 350F. Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Place pecans in the pie shell, evenly spread. Pour filling into pie crust and put into the oven after the pecans have risen to the top. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
  6. For the tart, I placed a couple of handfuls of chopped pecans in the tart pan. Spooned enough filling to come up 3/4 the side of the tart, and placed the rest of the filling in freezer-safe containers for future tarts.
  7. Melt chocolate in the microwave. Drizzle over tart. Lick spoon.


Yields: 1 9-inch tart or 4 5.5-inch tartlets

Estimated time: 2 hours

9 comments… add one
  • I hear ya about baking a full tart for just two…it is the hardest thing I deal with. THis looks like a mighty tasty tart.

  • Your pecan pie looks amazing! I am always concerned about making a full desert for just me. It just seems a bit wrong that I have eaten an entire pie all by myself even if it was of the course of a few days or even weeks.

  • The tart looks really tasty, good photo! And I love the new look of your blog!

  • Bev

    I was hooked from the picture of the drizzling chocolate! yummy! It looks so good.

  • I made this last weekend & my DH was too excited so I didnt even get to put the chocolate on it! Thats the fun part I told him!!

  • The tart is amazing. As far as I am concerned you could go on forever drizzling that chocolate on it.

  • Very creative photos. I could just lick that drizzle of chocolate!

  • Your tart looks delectable! I like the idea of freezing extra…helpful!

  • Deborah

    This is so funny, because I just bought the Cooking Light cookbook that has all of the recipes from the magazines for the year, and I was drooling over this photo last night! (I’m assuming that’s the magazine you saw, because I remember the issue where this is on the front!) Your version looks just as pretty as on the magazine, and the recipe sounds even better!

Leave a Comment