Christmas Chocolate Pecan Tart
A rich and delectable tart featuring a chocolate filling with crunchy pecans, perfect for holiday gatherings.
Ingredients
For the tart shell and filling
- 1 piece pre-baked tart shell Ensure the tart shell is fully baked.
- 1 cup dark chocolate, chopped Use semi-sweet or milk chocolate as alternatives.
- ½ cup heavy cream Can substitute with coconut cream for dairy-free.
- 2 tablespoons unsalted butter Substitute with a dairy-free alternative if needed.
- 1 cup pecan halves Can substitute with walnuts or hazelnuts.
- ½ cup brown sugar
- 2 large eggs For a vegan version, use flax eggs.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure your tart shell is pre-baked and ready.
Cooking
- In a saucepan, combine the heavy cream and butter over medium heat, stirring until melted.
- Remove from heat and add the chopped dark chocolate, stirring until smooth.
- In a separate bowl, whisk together eggs, brown sugar, vanilla extract, and salt until well combined.
- Gradually pour the chocolate mixture into the egg mixture, whisking continuously.
- Pour the filling into the pre-baked tart shell.
- Arrange pecan halves on top of the filling.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes.
- Allow the tart to cool completely before serving.
Notes
Store covered in the refrigerator for up to a week. It can be prepared ahead of time, and reheat slices for a warm treat.