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Deep Dish Chocolate Pecan Tart

a slice of pecan tart sitting on four dishes

Ingredients

Scale

Pate Brisee (Flakey Pie Dough)
2 1/2 cups all purpose flour
1 Teaspoon salt
1 Teaspoon sugar
1 Cup butter, chilled and cut into small pieces
1/4 to 1/2 Cup ice water

Chocolate Pecan Filling
1 ¼ Cup Light Brown Sugar
4 Tablespoons Unsalted Butter, Melted 
½ Teaspoon Salt
5 Eggs
1 ½ Cups Light Corn Syrup
1 Teaspoon Vanilla Extract
2 Cups Pecan Halves
1 ½ Cup Semisweet Chocolate Chips  

Instructions

Prepare The Pate Brisee (Flakey Pie Dough)

  1. Place flour, salt and sugar in the bowl of a food processor and pulse to combine
  2. Add the chilled and cubed butter and pulse until it looks like a course meal
  3. Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
  4. Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined
  5. Form a disc with the dough and wrap the dough in plastic wrap and refrigerate for 30 minutes 

Prepare The Pecan Pie Filling

  1. In a large mixing bowl, whisk together the light brown sugar, melted butter and salt until smooth 
  2. Add the eggs, corn syrup and vanilla extract and continue whisking until fully combined

Prepare and Assemble The Deep Dish Chocolate Pecan Tart 

  1. Preheat the oven to 350 degrees F
  2. Roll out the pie dough on a lightly floured surface to ⅛ inch thick
  3. Transfer the dough to a 9 inch deep dish tart pan or deep dish pie pan and gently press the dough to take the shape of the pan
  4. Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut
  5. Sprinkle the chocolate chips on the bottom of the tart followed by the pecan halves 
  6. Pour the pecan filling over the chocolate chips and pecan pieces to fill pie dough 3/4 full
  7. Place the Deep Dish Chocolate Pecan Tart in the oven and bake for 55-60 minutes or until the top becomes a dark golden color, the filling starts to slightly puff up and only the very center has a slight jiggle.  
  8. Remove the tart from the oven and allow it to cool for one hour at room temperature  and refrigerate for one to two hours to allow the center of the pecan tart to set  
  9. Once you are ready to serve, remove the pie from the refrigerator and allow it to come back to room temperature 
  10. Serve and Enjoy!  

Keywords: Chocolate Pecan Tart