This chocolate pecan tart recipe is sponsored by DAGOBA.
Why Chocolate Pecan Tart?
You know how they say you can take the girl out of the south, but you can’t take the south out of the girl? It’s true. I’m not from the south, but my mom is. Born in South Carolina. My mom and I are pretty different, but one of the things we share is our love for chocolate and pecans. Mom’s birthday was last week, and with Thanksgiving coming up, I thought I’d perfect a dessert – chocolate pecan pie but instead make a chocolate pecan tart.
If you’ve ever been to the south, you know how much they love their pecans. And what’s not to love. Pecan pie is one of my favorite things to make during the holidays. Paired with DAGOBA Organic Chocolate takes it to the next level.
I’m going to tell you my mom loved her chocolate tart so much, she took it home with her, and I had to make a second one to take photos to share with you.
Chocolate Pecan Tart
Ingredients for Chocolate Pecan Tart
1 store-bought refrigerated pie crust (not a graham cracker crust in a pie plate)
2 large eggs (room temperature)
2/3 cup sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter, melted.
3/4 teaspoon vanilla extract
1/4 cup DAGOBA semisweet chocolate, broken into small chunks
1 1/3 cups pecan halves
Instructions for Chocolate Pecan Tart
Preheat oven to 350 degrees with rack in center.
On a lightly floured surface, roll out pie dough to about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Gently press dough into bottom and up sides of pan. Trim off any excess dough.
In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter DAGOBA chocolate chunks evenly over tart shell. Pour filling over chocolate. Arrange pecan halves on top.
Place tart pan on a rimmed baking sheet. Bake until filling is set, about 45 to 60 minutes. You can put a foil tent over your tart if pecans are browning too quickly. Let chocolate pecan tart cool completely before serving.