Are you ready to bake the most decadent, most sophisticated, and most unforgettable tart of the entire holiday season? A true showstopper that combines the absolute best of all worlds: a crisp, dark chocolate crust, a gooey, buttery toffee filling, and a generous crunch of toasted pecans? This incredible, from-scratch Chocolate-Toffee Pecan Tart is that legendary dessert.
This isn’t just another pecan pie recipe; it’s a guide to creating a gourmet masterpiece. We’ll show you the simple secrets to a perfect, no-soggy-bottom chocolate crust and how to create a rich, cooked toffee filling that is deeply flavorful and sets up perfectly every time. Infused with a sophisticated splash of bourbon, this is the elegant dessert that will make you a holiday hero.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Indulgence
What makes this Chocolate-Toffee Pecan Tart so spectacular is its incredible, multi-layered combination of rich flavors and textures. The foundation is a crisp, deeply chocolatey, all-butter shortcrust pastry. The star, however, is the filling: a luscious, gooey custard that gets its deep, complex flavor from a homemade toffee sauce, toasted pecans, and a hint of warm bourbon. It’s a make-ahead-friendly dessert that is perfect for any occasion that calls for a truly special and indulgent treat.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 10-12 slices |
Your Holiday Baking Game Plan (Make-Ahead Schedule)
The secret to this seemingly complex dessert is to make it in easy, manageable stages.
- Up to 3 Days Ahead: Make the chocolate pie dough, wrap it tightly, and store it in the refrigerator.
- Up to 2 Days Ahead: Bake the entire tart completely. Let it cool fully, then cover it and let it chill and set in the refrigerator. The flavors will actually meld and improve!
- On Thanksgiving Day: All you have to do is let the tart come to room temperature for about 30-60 minutes, slice, and serve!
The Essential Ingredients for This Decadent Tart
This recipe is built from two perfect, from-scratch components.
- The Crisp Chocolate Shortcrust (Pâte Sablée): A rich, tender, and deeply chocolatey foundation.
- Dutch-Process Cocoa Powder: For a truly rich, dark, and impressive-looking crust with a smooth, less acidic chocolate flavor, Dutch-process cocoa powder is the perfect choice.
- Cold Unsalted Butter: The absolute key to a tender, crisp crust. It is crucial that your butter is very cold and cut into small pieces.
- The Rich Toffee-Pecan Filling:
- The Toffee Base: The secret to the deep, complex flavor of this filling is that we first create a toffee/caramel on the stovetop by cooking butter and granulated sugar until it turns a deep amber color. This is the key to a rich, non-grainy, and deeply flavorful custard.
- Toasted Pecans: For the best, deepest flavor and a superior crunch, it is highly recommended to toast your pecans before you chop them and add them to the pie.
- Bourbon: A few tablespoons of your favorite bourbon adds a classic, sophisticated, and warm Southern flavor that is a fantastic pairing with both the toffee and the toasted pecans.
Step-by-Step to the Ultimate Holiday Tart
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Crisp Chocolate Shortcrust & Blind-Baking
Step 1: In the bowl of a food processor, pulse the 1 cup of all-purpose flour, the 1/2 cup of Dutch-process cocoa powder, the 1/2 cup of confectioners’ sugar, and the 1/4 teaspoon of salt to combine.
Step 2: Add the 1 stick of cold, cubed butter and pulse until the mixture looks like coarse meal with some pea-sized pieces of butter still visible.
Step 3: Add the 1 large, beaten egg and pulse just once or twice. The dough should still be crumbly but should hold together when you pinch it.
Step 4: Turn the dough out onto a piece of plastic wrap, press it into a flat disc, and wrap it tightly. Refrigerate for at least 1 hour.
Step 5 (Blind Bake the Crust): Preheat your oven to 350°F (175°C). Roll out your chilled dough into a 12-inch round. Ease the dough into a 9-inch tart pan with a removable bottom. Trim the excess dough. Cover with plastic wrap and chill for at least 30 more minutes.
Step 6: Line the chilled crust with foil and fill it with pie weights or dried beans. Bake on the middle oven rack for 20 minutes. Carefully remove the foil and weights and continue to bake for another 7 to 10 minutes, until the crust is crisp and completely dry. Let the crust cool completely on a wire rack.
Part 2: The Rich Toffee-Pecan Filling
Step 1: Coarsely chop 1 cup of your toasted pecans and set them aside.
Step 2: In a medium saucepan, combine the 10 tablespoons of butter, the 6 tablespoons of granulated sugar, the 1 teaspoon of vanilla extract, and the 1/4 teaspoon of kosher salt. Bring this mixture to a boil over medium-high heat.
Step 3: Cook the mixture, stirring constantly, until it turns a deep, dark amber color. This will take about 6 to 8 minutes.
Step 4: Immediately stir in the 1 cup of chopped pecans and cook for 1 to 2 more minutes.
Step 5: Remove the pan from the heat. Carefully whisk in the 2/3 cup of light corn syrup and the 1/4 cup of packed dark brown sugar until the sugar has dissolved.
Step 6: Let this mixture cool until it is just lukewarm. Then, whisk in the 3 large, beaten eggs and the 3 tablespoons of bourbon until they are just combined.
Part 3: Assembling and Baking Your Masterpiece Tart
Step 1: Increase your oven temperature to 375°F (190°C).
Step 2: Place your cooled, blind-baked tart shell on a baking sheet. Pour the prepared toffee-pecan filling into the crust, right up to the brim.
Step 3: Artfully arrange the remaining 1/2 cup of toasted pecan halves on top of the filling.
Step 4: Bake on the lower oven rack for about 40 minutes, until the tart is an even, deep brown color and the center is slightly domed and set.
Step 5 (The Most Important Step!): Let the tart cool completely on a wire rack for several hours before releasing it from the tart pan and slicing. This crucial step allows the hot, gooey custard to fully set up into a perfect, sliceable consistency.
The Ultimate Decadent Chocolate-Toffee Pecan Tart
An elegant and decadent recipe for a Chocolate-Toffee Pecan Tart. This from-scratch dessert features a crisp, chocolate shortbread crust that is fully blind-baked. The rich filling has a toffee-like base, created by cooking butter and sugar until dark amber. This is then combined with chopped pecans, corn syrup, brown sugar, eggs, and a splash of bourbon. The tart is baked until the gooey filling is set and is then decorated with pecan halves.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours (includes chilling and cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg, beaten
- For the Filling:
- 1 1/2 cups pecan halves
- 10 tablespoons unsalted butter
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup light corn syrup
- 1/4 cup packed dark brown sugar
- 3 large eggs, beaten
- 3 tablespoons bourbon
Instructions
- Make the Dough: In a food processor, pulse the flour, cocoa, confectioners’ sugar, and salt. Add the cold butter and pulse until pea-sized pieces form. Add the egg and pulse once or twice until the dough begins to come together.
- Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
- On a floured piece of parchment paper, roll the dough into a 12-inch round. Invert the dough into a 9-inch tart pan with a removable bottom and press it into the bottom and sides. Trim the excess dough. Cover and chill for at least 1 hour.
- Blind-Bake the Crust: Preheat the oven to 350°F. Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes.
- Remove the foil and weights and continue baking for another 7 to 10 minutes, until the crust is crisp. Let it cool completely on a wire rack.
- Make the Filling and Bake: Coarsely chop 1 cup of the pecans. In a saucepan over medium-high heat, combine the butter, granulated sugar, vanilla, and kosher salt. Bring to a boil and cook, stirring, for 6 to 8 minutes, until the mixture turns dark amber.
- Stir in the chopped pecans and cook for 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved.
- Let the mixture cool until lukewarm, then whisk in the beaten eggs and bourbon until combined.
- Increase the oven temperature to 375°F. Place the cooled tart shell on a baking sheet and pour in the filling. Arrange the remaining 1/2 cup of pecan halves on top.
- Bake on the lower oven rack for about 40 minutes, until the tart is evenly browned and slightly domed in the center.
- Let the tart cool completely on a wire rack before serving to allow the filling to set.
Notes
- This pie requires multiple long chilling steps for the dough, which is key to a tender, crisp crust.
- The toffee-like filling base is made by caramelizing sugar and butter on the stovetop; be careful as the mixture will be very hot.
- The tart can be made up to one day ahead; cover and refrigerate the filling and the cooled crust separately, then assemble and bake.
Nutrition
- Serving Size: 1/10 of tart
- Calories: 550-650
- Sugar: 45-55 g
- Sodium: 200-250 mg
- Fat: 35-45 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 50-60 g
- Fiber: 3-5 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This Chocolate-Toffee Pecan Tart is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: As outlined in our “Game Plan” above, this is the perfect dessert to make in stages. You can make the entire tart completely up to 2 days in advance.
- Storage: Store the finished, cooled tart, covered, in the refrigerator for up to 4 days.
- Serving: This tart is delicious served chilled, but its complex, nutty, and chocolatey flavors are at their absolute best when served at room temperature. Simply remove it from the refrigerator about an hour before you plan to serve it.
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Creative Recipe Variations
- Add a Salty Finish: For a sophisticated, modern twist that beautifully complements the sweet toffee and chocolate, you can sprinkle the top of the finished, cooled tart with a touch of flaky sea salt.
- Use a Different Nut: While pecans are the classic star, this gooey, toffee-like filling is also absolutely incredible when made with coarsely chopped, toasted walnuts.
- Make it Non-Alcoholic: If you prefer to make this without the bourbon, you can simply omit it from the recipe. You may want to add an extra 1/2 teaspoon of vanilla extract to enhance the flavor.
Enjoy Your Ultimate Holiday Tart!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday indulgence. This Chocolate-Toffee Pecan Tart is a perfect symphony of a crisp chocolate crust, a gooey toffee custard, and crunchy, toasted pecans. It’s a rewarding baking project that is guaranteed to be the most memorable finale to any holiday feast.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to bake a true masterpiece!
Frequently Asked Questions (FAQs)
Q1: What is Dutch-process cocoa powder, and do I have to use it for the crust?
Dutch-process cocoa powder has been treated with an alkalizing agent to neutralize its natural acidity. This results in a cocoa powder that is darker in color and has a smoother, mellower, and less bitter chocolate flavor, which is perfect for a rich, dark, and crisp crust like this one. If you can’t find it, you can use an equal amount of a standard, natural unsweetened cocoa powder.
Q2: Do I absolutely have to blind-bake the crust first?
Yes, for this style of tart, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked for a second time.
Q3: How do I know when my toffee is the right color?
The key is to use your eyes and your nose! As the butter and sugar cook, the mixture will go from a pale tan to a beautiful, deep amber color, like an old copper penny. It will also become very fragrant and will have a wonderful, nutty aroma. Watch it carefully, as it can go from perfect to burnt in a matter of seconds.
Q4: Can I make this tart a day or two before a holiday party?
Yes, this is a perfect make-ahead dessert! A custard tart’s flavor and texture are actually even better on the second day. You can bake the entire tart completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days.
Q5: What is a tart pan with a removable bottom?
A tart pan with a removable bottom is a special type of pan that has two pieces: a fluted outer ring and a flat, metal bottom disc. This is the perfect pan for a delicate tart like this one, as it allows you to easily and cleanly release the finished tart by simply pushing up on the bottom, which makes for a beautiful, professional presentation.