Chocolate Pecan Tart

When thinking of a chocolate dessert to put on the menu, Craig came across an old recipe he had for a simple pecan tart. He decided to take it up a level, adding some rich, dark chocolate. As if it’s not indulgent enough already!

Adding the chocolate gives this tart a luxurious quality and will tempt those with a sweet tooth. It's lovely served with homemade mascarpone ice cream which helps balance its decedent sweetness.


Sweet Paste

This makes enough for 2 to 3 tarts, so wrap the remaining paste in cling film and it will keep for a week or so in the fridge.


510g plain flour

200g icing sugar

170g unsalted butter

1 vanilla pod, seeds scraped out

2 large free range eggs, beaten


Mix together the flour, vanilla seeds, sugar and butter until crumbed. Beat the eggs, add to the mixture and then combine, allow to rest in the fridge for a couple of hours to firm up and then roll out. 

Preheat the oven to 180°C.

Roll out the sweet pastry and line a few mini tart cases or one larger one.A wee tip - when you line the tart case, leave a lip of pastry to overhang the edge of the tin, all the way around. This will prevent the pastry shrinking back when it cooks.

To blind bake the pastry case, line the pastry in the case with cling film and fill with baking beans or dried pulses. Bake for around 10 minutes until light golden brown around the edges. Remove the baking beans and cling film and continue to bake for another 5-10 minutes until the pastry is an even light golden colour.

Reduce oven temperature to 140°C.

Allow to cool. Don’t worry if they crack – repair them with a little of the extra sweet paste.


Chocolate Pecan Filling


275g pecan nuts

220g golden syrup

180g demerara sugar

140g unsalted butter

100g chocolate

2 free range eggs


Gently warm the syrup, butter, sugar and chocolate in a pan until melted, then whisk together. Allow the mixture to cool, then add the eggs and mix well. Stir in the nuts then pour into the tart case. 

Bake for around 30 minutes until the centre is a little wobbly. Allow to cool and then pop into the fridge for 30 minutes - this makes it much easier to cut. Serve at room temperature with some ice cream and a little chocolate sauce.