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Chocolate and Pecan Tart with Vanilla Cream

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As someone who truly LOVES pecan pie – I tend to make all kinds of pecan pies in many different variations all the time. I like to combine it with lots of other flavors; think of textures and all kinds of combinations that will make it unique every single time.

This pecan pie is a true winner, to my taste. It’s a chocolate and pecan tart made of chocolate and pecan crust filled with chocolate cream, pecan streusel and decorated with vanilla cream and chocolate truffles. If you like chocolate and pecan together – this tart will steal your heart – guaranteed.

You can also make this tart with other typed of nuts, such as hazelnuts or even cashews. But personally I think pecan is the perfect match to chocolate here. You’ll just have to see for yourselves.

Chocolate and Pecan Tart with Vanilla Cream

Photo: Natalie Levin



Chocolate and Pecan Tart with Vanilla Cream

For chocolate and pecan crust:

  • 150 grams all-purpose flour
  • 10 grams cocoa powder
  • 30 grams ground pecans
  • 100 gram cold butter cut into cubes
  • 50 grams sugar powder
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 egg
  • 1-2 tbsp. water (if necessary)

For chocolate filling:

  • 250 grams chopped dark chocolate
  • 150 grams butter
  • 3 large eggs
  • 50 grams sugar
  • Pinch of salt

For pecan streusel:

  • 25 grams ground pecans
  • 25 grams cold butter cut into cubes
  • 20 grams light brown sugar
  • 35 grams all-purpose flour

For vanilla cream:

  • 250 ml. heavy cream
  • 1 tbsp. sugar powder
  • 1 tsp. vanilla extract

For chocolate truffles:

  • 50 grams dark chocolate (chopped)
  • 45 ml. heavy cream

Decoration:

  • Crushed cocoa beans

Chocolate and pecan crust:

  1. In a food processor with a steel blade blend flour, cocoa, pecans, butter, powdered sugar, salt and vanilla until mixture is crumbly.
  2. Add egg and continue to blend only until large chunks of dough form. If necessary, add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
  7. Preheat oven to 175c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-15 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
  11. Cool slightly at room temperature.

Chocolate filling:

  1. In a bowl melt chocolate and butter until smooth and shiny.
  2. In a mixer bowl whip eggs, sugar and salt for about 5-6 minutes at high speed, until you get a stable, airy and bright creamy texture.
  3. Add in the melted chocolate mixture and fold gently until you get a uniform cream.
  4. Pour the chocolate filling over the crust and bake for about 15-20 minutes, or until set on the edges but still slightly soft in the center.
  5. Cool completely before decoration.

Pecan streusel:

  1. Preheat oven 175 degrees.
  2. In a food processor with a steel blade blend pecans, butter, sugar and flour until crumbly.
  3. Transfer the dough crumbs onto an oven pan lined with baking paper and bake for about 10-15 minutes or until golden. Cool completely at room temperature.

Vanilla cream:

  1. In a bowl of a mixer whip cream, powdered sugar and vanilla until stable.
  2. Pour about 2/3 of cream on top of the tart and flatten with a palate knife.
  3. Transfer the remaining cream into a piping bad fitted with 1 cm rounf piping tip and drizzle small mounds at the edges of the tart.
  4. Refrigerate until decoration.

Chocolate truffles:

  1. In a small bowl put chocolate and cream and melt in the microwave or over double-boiler until melted and smooth.
  2. Cool the mixture in the refrigerator for about 1 hour until it sets but still slightly soft and comfortable for drizzling.

Decorate and serve:

  1. Drizzle mounds of chocolate truffles over the cream.
  2. Sprinkle pecan crumble and crushed cocoa beans and serve.
  • Keep the pecan tart in the refrigerator for up to 4-5 days.
  • You can use any king of nut you like instead of pecan.