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Rustic Chocolate Pecan Tart

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 8


  • 2 store bought pie dough rounds
  • 1/3 cup semi sweet chocolate chips
  • 1 tablespoons butter
  • 3/4 cup pecans, chopped
  • 10-15 whole pecans, for garnish
  • 3/4 cup light brown sugar
  • 2 eggs, divided
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract


Preheat oven to 375 degrees.

Place one of the pie dough rounds onto a pizza stone or a sheet pan, flouring bottom generously.

With the other dough round, cut into 1 1/2 inch strips with a fluted cutter, and make long twists. Set on floured surface.

In a double boiler, melt the chocolate chips and the butter.

Add the pecans, sugar, 1 egg, corn syrup, and vanilla extract.

Pour the chocolate mixture onto the round dough, leaving 2 inches around edges.

Place the dough twists on top of the filling, criss crossing, making a lattice pattern.

Fold the edges over and crimp making a pretty border.

In each empty square of lattice, place a whole pecan.

Brush the egg wash over all the crust.

Bake for 28 – 30 minutes, or until crust is golden brown.

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