Chocolate Pecan Tart

Walking in the door after work this evening I was welcomed by the rich smell of a homemade turkey stock that had been simmering for 24 hours in the crock pot!  The smells catapulted me back to our Friends Thanksgiving this past weekend and seemed to wash away the stresses of my day at work. If you don’t make your own stock then you must start now.   Here is my process in if you are indeed curious. I really should do this more often, or maybe buy a turkey stock flavored candle? Too much? chocolate tart with a pecan crust 2.JPG Anyways, on a more exciting note my blog turns three today, and to celebrate I am posting my FIRST EVER DESSERT!  One of my besties made this for Friends Thanksgiving, and it is a treat. This gorgeous tart comes together on the stove top and is naturally gluten free.  The crust is made up of crushed pecans, sugar, and butter, which are mixed together then pressed into a pie crust. To make the filling you melt down chocolate chips with heavy cream in a double boiler, then the mixture goes into the crust to cool in the fridge for a few hours.   thee yr anniversary blog.JPG

It was rich, creamy, and just the perfect amount of sweet (says this savory-loving girl). Topped with homemade whipped cream it really became the star of the meal.

chocolate tart with a pecan crust.JPG Two years ago I was learning to make comfort food, last year I worked on my photography, and now, as I enter year 4 of the blog I’m on the hunt for introductory baking recipes to expand my repertoire once again. Shout out to Ellen for bringing this recipe to the blog and for nudging me to create this whole new category!

Chocolate Pecan Tart

  • Servings: 8-10
  • Print

A naturally gluten free dessert that will please the whole crowd!


  • 2 1/2 cups of pecans
  • 1/2 cup of sugar
  • 3 Tablespoons salted butter (soft)
  • 2 cups heavy cream
  • 1 1/4 cup bittersweet chocolate
  • 1 1/4 cup semi-sweet chocolate

Steps & Notes

  1. Preheat the oven 350
  2. To make the crust, use a rolling pin to crush the pecans into a coarse texture
  3. In a glass bowl soften the butter and then add the sugar and pecans
  4. Press the mixture into a pie dish (or spring form pan), creating a crust that goes about halfway up the sides of the dish
  5. Bake in a 350 degree oven for 10 – 15 minutes, watching regularly to ensure it does not burn
  6. Take out and set aside to cool
  7. To make the filling, use a double boiler to cook the cream and chocolate together
  8. Stir regularly until fully mixed and the chips are melted
  9. Pour the mixture into the room-temperature crust
  10. Put the tart into the fridge to set for at least 1 hour
  11. Serve with whipped cream

Possible Modifications

  • Top with candied pecans
  • Try using only bittersweet chocolate
  • Add a flavor like cinnamon or cayenne into the crust, chocolate, or whipped cream
  • Make individual tarts in muffin tins


  1. This was really good.

    Liked by 1 person

  2. Love all those suggestions/thoughts for next time!

    Liked by 1 person

  3. Chocolate is my best friend. 💜


  4. mistimaan · · Reply

    So yummy


  5. This looks so good and easy to make too! Double win for me Deb!


  6. Sounds like a delicious tart!


  7. Looks delicious and happy 3rd birthday again!

    Liked by 1 person

  8. […] This year our  meal was all about the classics – dishes we could all make with limited prep but we knew would be a homerun. This soup was served as the first course then, for the turkey we spatchcocked it which made for faster cooking and juicier white meat.  Our sides consisted of creamy mashed potatoes, roasted root veggies, green beans and almonds, and a beautiful salad. Dessert was a gluten free chocolate pie with a pecan crust. […]


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