A chocolate treat for grown-ups

Chocolate Tart - Black

There’s nothing scary about this Chocolate Pecan Tart with Caramel Sauce! In fact it’s my go-to dessert for a special occasion where I want to treat my guests, but don’t have much time to put into making a dessert

If you really want to make this Chocolate Pecan Tart extra easy, purchase a good quality caramel sauce, and pass on making your own. Although making the sauce is well worth the effort. Added bonus – this 9 inch dessert serves 10-12 people because it’s very rich. A small slice is all you need!

Chocolate Pecan Tart with Caramel Sauce


  • Crust:
  • 2 cups pecans
  • 1/4 cup golden brown sugar, packed
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, softened
  • Filling:
  • 1/2 cup heavy whipping cream
  • 12 ounces semi-sweet chocolate chopped (or use good quality chocolate chips)
  • Sauce:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup + 3 tablespoons granulated white sugar
  • 2 cups heavy whipping cream
  • Garnish:
  • strawberry fans


  • To prepare tart: Preheat oven to 325 degrees. Blend first 3 ingredients in food processor until nuts are finely ground. Add butter and blend until well combined. Press nut mixture into bottom and sides of a 9-inch tart pan with removable bottom. Bake until golden brown, about 20 minutes. Transfer to rack and cool.
  • To prepare filling: in a medium heavy saucepan, bring cream to a simmer. Add chocolate and stir until melted and smooth. Pour chocolate into crust. Cover and refrigerate until firm (about 2 hours.)
  • To prepare sauce: Melt butter in Dutch oven over medium-high heat. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes. The mixture goes from very grainy to a more smooth paste-like texture after approximately10 minutes. Add cream and cook at a low boil until sauce is reduced to 2 1/2 cups, whisking frequently. The sugar will initially harden into clumps when the cream is added, but will melt again as the sauce is boiling. It takes approximately 15-30 minutes to reduce sauce (depending on your heat.) A longer slower boil will continue to deepen the color of the caramel sauce. Cool slightly before serving. If making caramel sauce in advance, rewarm until free flowing.
  • Slice tart and drizzle with caramel sauce then top with strawberry fan.


Adapted from Bon Appetit February, 1993 recipe


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