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    Chocolate pecan tart

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    Chocolate pecan tart

    Luscious, bitter chocolate makes a delicious partner to maple syrup in this easy version of a pecan pie. Best served slightly warm, with vanilla ice cream or pouring cream.

    Shop the ingredients

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 10


    • 500g Pack puff pastry
    • 200ml Waitrose Maple Syrup (No. 2 amber), plus 1 tbsp to glaze
    • 25g Slightly salted butter
    • 25g Light muscovado sugar
    • 75g Green & Black's 85% Organic Dark Chocolate
    • 3 Eggs, beaten
    • 150g Waitrose Wholesome Pecan Nuts


    1. Preheat the oven to 220°C, gas mark 7. Lightly grease a baking sheet. Thinly roll out the pastry on a lightly floured surface until it measures about 35 x 28cm. Transfer to the baking sheet and fold 2cm of the edges over to create a double thickness rim. Press the rim down firmly into the pastry base with your fingers.
    2. Prick the base of the pastry with a fork and bake for 18-20 minutes until well risen. Remove from the oven and reduce the heat to 150°C, gas mark 2.
    3. Put the maple syrup, butter and sugar in a saucepan and heat gently until the butter has melted and the syrup is very hot but not boiling. Remove from the heat and stir in the chocolate. Leave until melted, stirring frequently.
    4. Beat in the eggs and then the nuts. Turn the filling into the pastry case. Brush the edges of the pastry with maple syrup. Return to the oven for a further 20-25 minutes until the filling is just beginning to set. Serve warm or cold with a little extra single cream.

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    Can be prepared in advance if required


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