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Spiced Pecan Chocolate Ganache Tart

The star of this tart is not the filling but the crust. It’s like cookie meets pecan pie. I made this initially with a pumpkin custard but decided we all might be a bit sick of pumpkin by now and I knew I would love it with a chocolate filling. I will include measurements for the pumpkin filling as well. I think you could also make this crust and fill it with a traditional vanilla creme filling topped with more pecans for more of a take on pecan pie. Either way, try it. I can’t rave enough about it. The pumpkin version is good with whipped cream but the chocolate version I would serve with coffee or espresso.
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Prep Time 7 minutes
Cook Time 25 minutes
Servings: 12 servings
Calories: 251
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 8 tbsp salted butter
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup pecans
  • 3 tbsp cold water
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp cardamon
For the Chocolate Ganache Filling
  • 4 tbsp heavy whipping cream
  • 3/4 cup dark chocolate chips
  • 2 tsp cocoa powder
  • 1 tbsp vanilla
  • flaky salt to finish
For the Pumpkin Custard Filling
  • 1/2 cup pumpkin puree
  • 1 cup milk
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger

Equipment

  • tart pan or pie pan
  • food processor

Method
 

  1. Preheat oven to 350 F. Combine the pecans, flour, salt, and spices in a food processor and process for 2-3 minutes until the pecans are ground finely. (You could also use a blender for this but you might have to scrap it down or finish by mixing by hand.)
  2. Add the cold butter. I like to cut it into slices or cubes. Process again until the mixture looks like wet sand.
  3. Add the vanilla and water and process until a dough ball forms.
  4. Remove from the food processor and add to a tart pan. If you do not have a tart pan, use a standard size pie dish. I like to build the sides first then press the remaining filling into the bottom of the pan.
  5. Bake for 25 minutes. After removing the tart crust, it can be helpful to use a measuring cup to press the tart crust back into shape but this is not necessary if you want to skip it.
  6. Allow the crust to cool a bit while you make the filling. For the chocolate ganache filling, simply combine the chocolate and cream into a microwave safe dish and microwave for 1 minute. Remove from microwave and stir vigorously to make a glossy chocolate mixture.
  7. Add in the cocoa powder and vanilla and continue to whisk or stir to make sure there are no lumps. Pour the ganache into the tart shell. I like to allow it to harden in the fridge but you could also just leave it out in room temperature.
  8. Once the filling is hardened, finish with some flaky salt on top before serving.
For the Pumpkin Custard Filling
  1. Prep the crust the same way and blind bake the crust for about 10 minutes at 350 F.
  2. Combine the ingredients for the pumpkin custard filling in a mixing bowl or mixer and whisk vigorously to combine. Then pour into the tart crust and place back in the oven for 25-30 minutes until the custard is almost set.
  3. Remove from the heat and allow to cool then refrigerate until fully set before serving.

Nutrition

Calories: 251kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 26mgSodium: 173mgPotassium: 124mgFiber: 1gSugar: 13gVitamin A: 311IUVitamin C: 0.2mgCalcium: 53mgIron: 1mg

Notes

Nutrition facts are based on the Chocolate Ganache Tart. 

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