Tarts
Chocolate Pecan Ganache Tart
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Chocolate Pecan Ganache Tart is a luxurious dessert that combines the buttery richness of classic French-style tart pastry with the bold flavors of dark chocolate and toasted pecans. While chocolate tarts have their roots in European pâtisserie, the addition of pecans is inspired by Southern American baking, where pecan pies and nut-based desserts have long been holiday favorites. This modern fusion transforms traditional ingredients into an elegant dessert that balances crisp pastry, silky ganache, and crunchy caramelized pecans in every bite.
What makes this tart truly special is its irresistible combination of textures and flavors. The deep, velvety chocolate ganache provides a smooth and decadent center, while the caramelized pecans add a sweet, buttery crunch that perfectly complements the rich chocolate. A sprinkle of flaky sea salt and chocolate shavings enhances the overall taste by adding subtle contrast and sophistication. Whether served at festive celebrations, dinner parties, or as a special weekend treat, this Chocolate Pecan Ganache Tart is guaranteed to impress with its beautiful presentation and indulgent flavor.
12
servings40
minutes30
minutes520
kcalIngredients
Chocolate Tart Crust
1½ cups (190 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
½ cup (100 g) icing sugar
½ cup (115 g) cold unsalted butter, cubed
1 egg yolk
2–3 tbsp cold water
Pinch of saltChocolate Ganache Filling
300 g dark chocolate (60–70%), finely chopped
1¼ cups (300 ml) heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
Pinch of sea saltCaramelized Pecans
2 cups pecan halves
¼ cup brown sugar
2 tbsp butter
1 tbsp maple syrup or honey
Pinch of saltGarnish
Chocolate shavings
Flaky sea salt
Directions
- Prepare the Tart Shell
Mix flour, cocoa powder, icing sugar, and salt.
Rub in the cold butter until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to form a smooth dough.
Wrap and chill for 30 minutes.
Roll out the dough and line a 9-inch tart pan.
Chill again for 15 minutes.
Prick the base with a fork, line with baking paper, and fill with baking beans.
Bake at 180°C (350°F) for 15 minutes.
Remove the weights and bake another 10–12 minutes.
Let the tart shell cool completely.
- Make the Caramelized Pecans
Melt butter in a skillet over medium heat.
Stir in brown sugar and maple syrup until dissolved.
Add pecans and cook for 3–4 minutes, stirring constantly.
Sprinkle with a pinch of salt.
Transfer to parchment paper and allow to cool completely.
- Prepare the Ganache
Heat the heavy cream until it just begins to simmer.
Pour over the chopped chocolate.
Let stand for 2 minutes.
Stir until smooth and glossy.
Mix in butter, vanilla, and sea salt.
- Assemble the Tart
Pour the chocolate ganache into the cooled tart shell.
Arrange the caramelized pecans over the ganache while it is still soft.
Sprinkle with chocolate shavings and flaky sea salt.
Refrigerate for at least 4 hours or until fully set.
Notes
- Serving Suggestions
Serve slightly chilled or at room temperature with:
Fresh whipped cream
Vanilla bean ice cream
Salted caramel sauce
Fresh berries
A cup of espresso or coffee
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
