Chocolate-Pecan Tart

For all of you who like to get ahead of the game, this is a great pie for making in advance. You can store it for a couple of days in the refrigerator. Then, just set it out at room temperature for a bit before serving.

Chocolate Pecan Tart
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For the crust:
1 & 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder*
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large egg yolks

For the filling:
1 & 3/4 cups pecan halves
8 ounces (about 1 & 1/3 cups) semisweet chocolate*, chopped
pinch salt
3/4 cup heavy cream
2 tablespoons coffe-flavored liqueur

See Full Recipe Instructions on

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