Dark Chocolate Pecan Tart

Dark Chocolate Pecan Tart-The Well Floured Kitchen

Do you have any recipes that you only make once a year?  For me, things like Easter Bread and this tart I only make for a specific holiday.  Which is funny, because we enjoy them so much, but I just don’t think to crank out the ol’ pecans unless it’s Thanksgiving.

For years I have considered changing up my recipe to eliminate the Karo Syrup, replacing it with a more natural less refined alternative.  I was concerned about using honey because it has a much stronger, sweeter taste than corn syrup.  So this year I took the plunge, and I am quite happy to report the either ingredient works beautifully.Dark Chocolate Pecan Tart-The Well Floured Kitchen

For a pecan tart, the crust needs to be par-baked.  That simply means partially baked before the filling is added.  This will help the crust from becoming soggy.  Place a piece of parchment paper filled with pie weights or dry beans over the crust.  Bake at 400 degrees for 15 minutes, then remove the parchment and weights and bake another 5 minutes.

Dark Chocolate Pecan Tart I The Well Floured Kitchen

You can continue to use the same beans year after year for every pie, as long as you store them in a dry location, I’ve had mine for I don’t know how long.  After par-baking, your crust should be very lightly browned.

Dark Chocolate Pecan Tart I The Well Floured Kitchen

Looking for a way to occupy all those little hands that want to “help” with holiday baking?  Ask them to create a pattern with the pecans and chocolate.  No interest?  Just dump the pecans in the crust and it will still taste amazing.

Dark Chocolate Pecan Tart I The Well Floured Kitchen

You’ll want to carefully pour the filling over the pecans so the design is not destroyed.

Dark Chocolate Pecan Tart I The Well Floured Kitchen

I personally enjoy the pie when warm, so I like to give it a brief reheating right before serving.

Dark Chocolate Pecan Tart-The Well Floured Kitchen

Without it, the holiday just wouldn’t feel right.

Dark Chocolate Pecan Tart-The Well Floured Kitchen

Dark Chocolate Pecan Tart

Yield: One 9 inch tart


  • 3/4 Cups (5.5oz) Whole Pecan Halves
  • 2 Eggs
  • 1/4 Cup Sugar
  • 1/3 Cup Honey
  • 3 Tbsp. Butter, Melted
  • 1 Tbsp. Heavy Cream
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Pure Vanilla Extract
  • 1/4 Cup Dark Chocolate Chunks or Chips
  • 1 Unbaked 9 Inch Tart Crust


  1. Par-bake your crust. Place pie weights or uncooked beans on a piece of parchment paper inside your crust shell. Bake at 400° for 15 minutes, then remove parchment paper/beans and cook 5 minutes more or until lightly browned. Allow to cool.
  2. Lay Chocolate and Pecan pieces over crust, in a pattern if desired.
  3. Whisk together remaining ingredients. Carefully pour over the pecans/chocolate into the crust.
  4. Bake at 350° for 35-45 minutes.


Light Karo Syrup can be used in place of honey.


Shared with:  Saturday Night Fever , Project Inspired , One Project at a Time , What’s Cookin’ Wednesday, Foodies and Crafties Soiree , Foodie Friday

Sweet Anne Designs - Sweet Sharing Monday


  1. Sarah says

    I love this recipe – it looks very promising! I have a question though.
    Is it supposed to be 2 eggs or 4? You list “2 eggs” twice. Thanks! Happy Thanksgiving!

  2. says

    This is beautiful! I haven’t made my own crust in a while, but then I haven’t really baked a pie or tart in a while, either. I bet my man would love this!! For me, Thanksgiving is pretty much the only time for a favorite squash casserole.

  3. says

    So pretty… this is my husband’s all-time favorite. Last year I made it with maple syrup instead of Karo. It was also very good that way. I love how you’ve done a more shallow tart- very elegant!

  4. says

    This looks amazing, and I bet it tastes divine. It has my favorite flavors–and I like how it’s not tremendously high like a pie–just the right amount of sweet per forkful. Thanks!


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