Indulge in a symphony of flavors with our decadent Chocolate Maple Pecan Tart. This exquisite dessert combines the richness of chocolate with the sweetness of maple and the nutty crunch of pecans, creating an irresistible treat that will tantalize your taste buds. Our recipe collection offers a classic version of this timeless tart, as well as creative variations that introduce exciting twists and flavors. From a gluten-free option to a vegan interpretation, we've got something to satisfy every palate. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a picture-perfect tart that will be the star of any gathering. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more!
Here are our top 9 tried and tested recipes!
CHOCOLATE-MAPLE PECAN TART
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h25m
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
- Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
- Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
MAPLE PECAN TARTS
I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. -Redawna Kalynchuk, Barrhead, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 669 calories, Fat 50g fat (21g saturated fat), Cholesterol 145mg cholesterol, Sodium 299mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
MAPLE PECAN PIE
Provided by Ina Garten
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
- In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.
CHOCOLATE-MAPLE PECAN PIE
This serious pie calls for a homemade chocolate crust and artfully arranged pecans--plus a finishing touch of cocoa whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
- Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
- Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
MAPLE PECAN PIE
Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
- In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
- Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.
Nutrition Facts : Calories 540, Carbohydrate 61 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 44 g, TransFat 2 1/2 g
MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- For the best flavor, use high-quality chocolate. Look for chocolate with a cocoa content of at least 70%.
- If you don't have maple syrup, you can substitute another type of liquid sweetener, such as honey or agave nectar.
- To make the tart ahead of time, bake it according to the recipe and then let it cool completely. Wrap the tart tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- When you're ready to serve the tart, let it come to room temperature for about 30 minutes.
Conclusion:
This chocolate maple pecan tart is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate ganache and the sweet maple filling are perfectly complemented by the crunchy pecans. This tart is sure to be a hit with everyone who tries it.
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