Salted chocolate pecan tart

Andrew Raynor

Yup, it’s starting to get towards the holidays, though I can hardly believe how fast this year has flown.  Anyway, this pie is great. Got the recipe from Farmhouse Delivery in Austin. Dark chocolate and nutty pecans set off with a salty sweet kick. Enjoy with clouds of softly whipped cream.

1 recipe basic pie dough

3 oz. semisweet chocolate, chopped

3 Tbs butter

2/3 c. sugar

1 c. organic corn syrup

3 eggs

1 tsp. vanilla

1 1/2 c. pecan halves

1 tsp. coarse, flaky salt

Preheat oven to 400. Line an 11 inch tart pan with rolled pastry, trim edges, and set aside.

In a small saucepan, over low heat, melt chocolate with butter, stirring constantly until smooth. Remove from heat and set aside to cool.

In another small sauce pan, heat sugar and corn syrup to a full boil over medium high heat. Lower heat and simmer for 2 minutes, then remove from heat and cool.

In a mixing bowl, whisk eggs and vanilla, then pour in melted chocolate mixture and sugar syrup. Place pecan halves in tart shell and carefully pour in filling mixture. Sprinkle salt evenly over tart.

Place tart on a baking sheet and bake for 15 minutes. Lower heat to 350 and continue baking until the crust is evenly browned and the filling is set, about 25 minutes longer.


Andrew Raynor
Andrew Raynor

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