Deep Dish Chocolate Pecan Tart

Kristen Massad — Wed, 18 Nov 2020 05:37:43 +0000

A classic Deep Dish Chocolate Pecan Tart is the ultimate fall dessert that you need on your Thanksgiving table. Semisweet chocolate chips, pecan halves, and the gooiest filling are combined and baked into a deep dish tart that you won't soon forget.

As we are making our menus for one of the biggest feasts of the year, it is important to have a variety of tarts and pies that our family and guest will love. A smaller more intimate setting still deserves the best of the best when it comes to finishing off our Thanksgiving meal with dessert.

Deep Dish Chocolate Pecan Tart is a twist on the classic pecan pie that will have you wondering where it's been all your life. Using a deep dish pie pan or tart pan ensures that you have room for extra filling, which truly is the best part. The gooey filling is made with light brown sugar, eggs, butter, and corn syrup. Once you have the pie crust and filling ready, the layering fun begins! A layer of semi-sweet chocolate chips, then pecan halves, and finally the filling.

After you let it cool and set for a while, you'll discover the magic that is this dessert. The pecan pie lovers in your life will approve of this one, trust me. And if you need another dessert idea for your holiday meals, check out this pumpkin gingersnap tart. They'll look magnificent next to each other, and there will be something for everyone! Happy Holidays!

Ingredients

Flour- All-purpose flour will be needed if making the crust from scratch
Sugar- Granulated for the crust, light brown for the filling
Butter- Unsalted will be used for the crust and the filling
Corn Syrup- Light corn syrup for the gooey filling
Pecan Halves- The real star of the show
Chocolate Chips- Semi-sweet chocolate for the perfect rich flavor

Directions

Pie Crust

In a food processor, pulse the flour, salt, and sugar together
Add the butter and pulse until it looks like a course meal
Pulse and slowly add the water just until the dough comes together
Knead the dough on a lightly floured workspace until fully combined
Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes
On a lightly floured surface, roll out the dough to ⅛ inch thick
Gently press into a 9-inch deep dish tart pan, leaving 1 inch of dough hanging over the edge
Refridgerate until ready to use

Chocolate Pecan Filling

Whisk the light brown sugar, melted butter, and salt together in large mixing bowl
Add eggs, corn syrup, and vanilla and whisk until fully combined
Sprinkle the chocolate chips on the bottom of the tart, then add the pecans on top
Pour the filling over the pecans and chocolate chips to fill the tart ¾ full
Bake at 350 degrees for 55-60 minutes, or until the top is dark and golden and the center is only slightly jiggly
Allow the tart to cool for one hour at room temperature and then in the fridge for another hour or two until the center of the tart is set
Let the tart return to room temperature when you are ready to serve it. Enjoy!

Tips and FAQs for Deep Dish Chocolate Pecan Tart

Whether you make homemade or use store bought, make sure that your crust is flakey and tender
If you have extra pie dough left over, knead it back together and then wrap and refrigerate for another use
You will know the pie is finished baking when the filling slightly puffs up and has a slight jiggle in the center
Allowing the pie to cool completely before cutting is important to allow the filling to set
Feel free to top the finished tart with whipped cream or vanilla bean ice cream and caramel sauce.

What tools do I need to make a deep dish chocolate pecan tart?

A few important baking tools needed (especially this time of year) are tart pans, pie dishes, a food processor, and a rolling pin. A 9-inch tart pan and 9-inch deep dish tart pan are both great for holding your tarts and pies. A food processor is my favorite way to make flakey and tender pie dough. And of course a rolling pin is needed for rolling dough out evenly.

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