This chocolate caramel pecan tart combines a buttery chocolate pastry crust with a deliciously chewy chocolate caramel filling and lots of toasted pecans. A sprinkle of flaky sea salt on top brings it all together. Cook the filling on the stovetop, then let the refrigerator do the rest. This is a wonderful make-ahead dessert!
The combination of chocolate, caramel, and pecans is hard to beat, and this tart brings them together. The chocolate pastry crust provides a crisp-yet-tender foundation, while the fudgy, chewy chocolate caramel filling and crunchy toasted pecans make every bite so satisfying!
I use the same crust in the Chocolate Raspberry Tart from my cookbook, Sally’s Baking 101.
The filling comes together on the stove with a handful of simple ingredients, and there’s no need for any complicated caramel-making techniques. This chocolate caramel pecan tart needs several hours to chill and set, making it an excellent make-ahead dessert for Thanksgiving, Christmas, or any occasion that calls for something a little special…
…and a lot of chocolate.
Why You’ll Love This Chocolate Caramel Pecan Tart
- Chocolate in both layers. Cocoa powder flavors the crust, and real chocolate melts into the caramel filling.
- Easy homemade caramel. Brown sugar, corn syrup, cream, and butter create a smooth, chewy caramel.
- Toasted pecans throughout. You’ll fold crunchy, toasted pecans into the chocolate caramel filling and sprinkle a few extra on top.
- Perfect for making ahead. The tart needs to chill for at least 6 hours, so it’s ideal to prepare the day before serving.
If you love caramel turtle candies, you’re going to LOVE this dessert. ๐
Start With the Chocolate Tart Crust
This is the same tart crust we use to make the chocolate raspberry tart in Sally’s Baking 101 (page 160), and it’s also so good here! It’s a cocoa version of a French pรขte sablรฉe shortcrust, and it comes together easily in a food processor.
Ingredients you need for the crust:
- Flour: All-purpose flour provides the structure for the crust. Measure it carefully (either by weighing it or using the spoon-and-level method) to avoid a dry, crumbly dough.
- Confectioners’ Sugar: Sweetens and contributes to the crust’s shortbread-like texture.
- Cocoa Powder: Either unsweetened natural or Dutch-process cocoa works here, so use whichever you have on hand. I usually use Dutch-process.
- Butter: Slice the butter for the crust into Tablespoon-size pieces and be sure it’s softened to room temperature, so it incorporates easily.
- Egg: One cold egg binds the dough together and contributes to the crust’s tender texture.
Did You Know?
The name pรขte sablรฉe translates to “sandy pastry.”
Unlike a traditional shortcrust pastry (pรขte brisรฉe) or all-butter pie crust, which are made with flour, butter, and water, there are 2 key ingredients making a big difference here:
- Confectioners’ sugar dissolves instantly, which helps yield a melt-in-your-mouth, shortbread-like texture, rather than a chewy or flaky texture.
- Egg acts as the binder (instead of water) and adds fat, which further prevents gluten from developing, ensuring the crust stays tender.
The higher ratio of fat combined with confectioners’ sugar yields a delicate, crumbly tart shell.
A food processor makes quick work of the chocolate pastry crust dough:
Pulse the flour, confectioners’ sugar, cocoa powder, and salt together until combined. Add the softened butter 1 Tablespoon at a time, pulsing after each addition. Then add the cold egg and pulse until the dough comes together in a soft, sticky clump:
Transfer the dough to a lightly floured surface and press it into a thick disc:
Place it in a greased tart pan and use your hands to press it evenly across the bottom and up the sides. I like to use the flat bottom of a measuring cup to help:
Finally, prick the bottom of the crust all over with a fork, to prevent the crust from puffing up and so steam can escape when baking:
Freeze the crust for at least 30 minutes before you bake it, which helps it hold shape in the oven. You can also freeze it for up to 1 day before baking. Another reason this is such a great make-ahead dessert recipe!
After freezing, bake the crust until set, about 25 minutes.
Allow the crust to cool completely on a cooling rack before you add the filling. This helps prevent the warm pastry from dissolving into the warm filling.
Make the Chocolate Caramel Pecan Tart Filling on the Stove
Here are all the ingredients you need for the filling and topping:
- Dark Brown Sugar: Brown sugar gives the filling its caramel-like flavor. Light brown sugar works too, but I like dark brown sugar here for a slightly deeper flavor. Same goes for my chocolate pecan pie.
- Light Corn Syrup: Corn syrup helps create a smooth, chewy caramel filling and reduces the likelihood of the sugar crystallizing. Just like with classic pecan pie, it’s an important ingredient for achieving the right consistency.
- Heavy Cream: Cream adds richness to the filling and helps create a smooth, luscious texture.
- Butter: You can’t make great caramel without it!
- Salt & Vanilla: Key for flavor.
- Chocolate: Chop up a bar of semi-sweet or bittersweet baking chocolate. I like Ghirardelli brand. (Not sponsored, just a genuine fan!) The chocolate melts directly into the warm caramel mixture, which not only adds flavor, but sets the filling as the tart chills in the refrigerator.
- Optional Bourbon: A splash of bourbon adds warmth and depth that complement the chocolate and pecans. You can leave it out if you prefer.
- Pecans: Toasting the pecans first brings out their nutty flavor. They need just 8-10 minutes in the oven and it’s so worth it!
- Flaky Sea Salt: A finishing sprinkle balances the sweetness and enhances the chocolate, caramel, and pecan flavors. I usually use Maldon flaky salt.
Bring the brown sugar, corn syrup, heavy cream, butter, and salt to a gentle boil, whisking until smooth. Simmer for 3 minutes, stirring frequently, to dissolve the sugar and slightly thicken the mixture.
Remove from the heat and add the chopped chocolate. Let sit for 2 minutes, then add the vanilla and bourbon, if using. Whisk until the chocolate has melted and the filling is smooth.
Not too difficult!
Roughly chop the toasted pecans and stir *most* of them into the filling, reserving about 1/4 cup for the tart topping:
Pour the chocolate caramel pecan filling into the completely cooled crust. Sprinkle the remaining pecans and some flaky sea salt on top:
That’s it, you’re done! Let the refrigerator take it from here. The chocolate caramel pecan tart needs to chill for at least 6 hours in order to set into a sliceable consistency:
Make it a day ahead, give it plenty of time to chill, and serve each slice with a dollop of whipped cream!
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Chocolate Caramel Pecan Tart Tools
13-cup Food Processor
Chocolate Caramel Pecan Tart
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours (includes cooling and chilling)
- Yield: 1 9-inch tart
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
This chocolate caramel pecan tart combines a buttery chocolate pastry crust with a rich, chewy chocolate caramel filling and toasted pecans. Finish with flaky sea salt and chill for at least 6 hours before serving. A wonderful dessert to make a day ahead!
Ingredients
Crust
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
- 6 Tablespoons (45g) confectioners’ sugar
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, at room temperature and cut into 8 pieces
- 1 large egg, cold
Filling
- 1 and 3/4 cups (200g) pecan halves (I recommend raw, unsalted)
- 3/4 cup (150g) packed light or dark brown sugar (I prefer dark)
- 1/3 cup (113g) light corn syrup
- 1/3 cup (80g/ml) heavy cream, at room temperature
- 3 Tablespoons (42g) unsalted butter, at room temperature and cut into 3 pieces
- 1/4 teaspoon salt
- 4 ounces (113g) semi-sweet or bittersweet chocolate, finely chopped
- 1 and 1/2 teaspoons pure vanilla extract
- 1 Tablespoon bourbon (optional)
- flaky sea salt, for topping
- optional for topping: homemade whipped cream
Instructions
- Lightly grease a 9-inch tart pan that has a removable base with nonstick spray.
- Make the crust: In a food processor, combine the flour, confectioners’ sugar, cocoa powder, and salt and pulse or process on low speed to combine. Add the butter, 1 Tablespoon at a time, pulsing a few times after each addition. Add the egg and pulse until the dough comes together in a clump. The dough should be soft and a little sticky. Transfer to a lightly floured surface and press into a 1-inch-thick disc. Place the dough in the prepared pan and use your hands to press it evenly into the pan and up the sides. It may seem like you donโt have enough dough at first, but keep pressing. Use the bottom of a metal measuring cup to press the edges squarely. Flatten the top edge so itโs uniform with the rim of the pan or use a paring knife to trim. Save the scraps to patch up any thin-looking areas. Prick the bottom of the crust all over with a fork.
- Cover and freeze the shaped crust for at least 30 minutes or up to 1 day.
- Preheat the oven to 350ยฐF (177ยฐC). Remove the crust from the freezer and place the tart pan on a large baking sheet for easy handling.
- Bake the crust for 25 minutes, or until it appears set. Place on a cooling rack to cool completely.
- Start the filling: Preheat the oven to 300ยฐF (150ยฐC). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecan halves on the prepared baking sheet in a single layer and bake for 8โ10 minutes or until fragrant and lightly browned. Let cool slightly, then roughly chop and set aside for step 8.
- Finish the filling: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a gentle boil, whisking until smooth. Simmer, stirring frequently, until the sugar has dissolved and the mixture has slightly thickened, about 3 minutes. If using an instant-read thermometer, look for a temperature of about 226ยฐF (108ยฐC). Remove from heat.
- Add the chopped chocolate and let sit for 2 minutes. After 2 minutes, add the vanilla and bourbon (if using) and whisk until completely smooth. Fold in 1 and 1/2 cups (about 170g) of the toasted pecans. It’s ok if they are still a bit warm. Reserve the remaining 1/4 cup pecans for topping.
- Pour the filling into the crust and smooth the top. Sprinkle the remaining toasted pecans on top of the filled tart; lightly press them down so they stick. Sprinkle flaky sea salt over the top. Refrigerate for at least 6 hours, or up to 2 days. After about an hour of refrigerating, loosely cover the tart.
- Before serving, carefully remove the outer rim of the pan. Serve the tart cold with whipped cream, if desired. Store covered tightly in the refrigerator for up to 5 days.
Notes
- Make-Ahead Instructions: You can prepare the crust through step 3, cover tightly, and freeze for up to 1 day before baking as directed. You can also bake the crust 1 day ahead; let it cool completely, then cover tightly and store at room temperature. The assembled tart needs at least 6 hours to chill, so itโs a great dessert to make the day before serving. Cover and refrigerate for up to 2 days.
- Freezing Instructions: After the tart has set in the refrigerator, tightly wrap the whole tart (in its pan) in a layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. If using whipped cream to garnish, add it right before serving.
- Special Tools (affiliate links): Food Processor or Blender | 9-inch Tart Pan with Removable Bottom | Cooling Rack | Medium Saucepan | Whisk | Silicone Spatula | Instant-Read Thermometer
- Can I Make This Without Corn Syrup? Corn syrup helps keep the filling smooth and gives it its chewy texture. For best results, use it as written. We have not tested this filling made with honey.
- Chocolate: I recommend using high-quality chocolate baking bars, in either bittersweet or semi-sweet. You can find them right next to the chocolate chips in the baking aisle. They are usually sold in 4-ounce (113g) bars. I like Ghirardelli or Bakerโs brands.
