Brown Butter Chocolate Pecan Tart

This post is sponsored by Karo® Corn Syrup.  As always, all thoughts and opinions are my own. Thank you for supporting the brands that help make Browned Butter Blondie possible. 

A totally indulgent pecan pie tart with a crunchy chocolate crust and a rich, chocolate filling topped with whole toasted pecans. This delicious twist on a classic pecan pie is sure to become a new holiday tradition.

Happy November to you from SoCal where it’s destined to be a warm and toasty 78 degrees at high noon today. Typical that we still haven’t seen much of any honest to goodness sweater weather just yet. Not to worry. Regardless of the summer-like temps that will likely stick around until Thanksgiving, we are heading into pie season full speed ahead. We are kicking things off with this delicious twist on a classic pecan pie. I like to eat pie just as much as the next girl. But making pie?? That requires patience which is something I’ve been a little short on for as long as I can remember.

Making pie is just not my favorite way to spend an afternoon in the kitchen. Sometimes I’m just too lazy to measure out the ingredients, chill the dough, roll the dough, crimp the dough and all that jazz. I’m all about a recipe that can be thrown together in a pinch. I do love a good baking challenge {hello macarons!} but don’t we all need a few holiday recipes in our back pocket that don’t require spending hours in the kitchen? I think yes!

I have a feeling that this brown butter chocolate pecan tart is going to become your new favorite Thanksgiving tradition. It’s a breeze to make, tastes over-the-moon delicious and it involves my two favorite things….browned butter and chocolate! Need I say more? Okay, I will anyway just cuz this dessert is sooooo good! This pretty little tart is perfectly sweet and has the most delicious, caramely texture. It has a crunchy, chocolatey crust and a rich, nutty filling. The dark chocolate and brown butter really take this tart up a notch and it’s everything I ever want in a pecan pie. Errrr… I mean tart.

Truth be told, once the turkey dinner is done and dusted I’m first in line for dessert but I’m not really one to crave a slice of pumpkin pie. Or even apple pie for that matter. I want my dessert to be rich and chocolatey…a bit of decadence to top off a great meal. And it has to be good enough that I can’t resist going back for a second slice. This brown butter chocolate pecan tart is not your grandma’s pecan pie my friends. Well, obviously it’s not really a “pie” at all, for starters. The crust is made ahead in a tart shell and then baked to perfection along with the filling which is sweetened with Karo® Light Corn Syrup. Corn syrup is a key ingredient in this tart as it combines with the sugars to create a perfectly smooth texture. Just a little bit of light corn syrup helps the filling hold together nicely and honestly, pecan pie really isn’t the same without it. And the subtle sweetness of the corn syrup pairs magically with the brown butter for a deep, rich flavor that will make this tart the star of your Thanksgiving dessert buffet.

HOW TO BROWN BUTTER

If you haven’t made browned butter before, don’t you worry one bit. This step is super easy and not one you want to skip so don’t be tempted to merely melt the butter. Browning the butter takes just five extra minutes and it’s well worth it, trust me. The warm and nutty notes deepen the flavor of any baked good. Basically we are toasting the milk solids until they are a rich, golden brown. To brown the butter, we start by melting it in a medium saucepan over medium heat. As the butter melts it will start to foam and you’ll want to stir it a bit now and then while keeping one eye on the pan at all times. The butter can go from light golden to totally burnt in no time so the pan does require a little babysitting. Once the butter turns a beautiful, toasty brown color the crackling and sizzling sound will stop and you’ll smell a toasted, nutty aroma that is heavenly. Remove the pan from the stove top and transfer to a bowl to cool slightly. That’s it!

HOW TO MAKE THE BEST PECAN TART

It all starts with the crust. The crust is made entirely in a food processor and could not be easier. No rolling. No chilling. Definitely my kind of crust!! Be sure to crush the graham cracker crumbs until finely ground. This helps to ensure a crust that stays “glued” together well after it’s baked. I find that adding one egg white to the mixture after incorporating the butter really helps bind the crust together well. Once combined, grease the bottom and sides of your tart pan generously and then press the crumb mixture into the pan firmly. You can use the back of a measuring cup or glass to help press the crumbs down evenly.

Make the filling. While the crust is baking, you can brown the butter and make the filling. We use just a handful of basic ingredients including Karo® Light Corn Syrup which I know was a staple in my grandmother’s pantry. That iconic red label is easy to spot at your local market.

Use quality chocolate. Don’t skimp on the chocolate bakers. High quality chocolate is a must when making this tart which has just a handful of ingredients. I like to use a 70% cacoa dark chocolate for this recipe but you could also use a bittersweet or even a semi-sweet chocolate if you prefer.

Chill the tart before serving. This tart is really easy to whip up but it does take a few hours to fully set so be sure to plan ahead. I like to make this brown butter chocolate pecan tart the day before and chill it in the fridge overnight. Then set it out just thirty minutes before serving. And honestly, it’s just as good straight from the fridge if you forget to set it out in advance.

Don’t forget the whip! Pecan pie is a standout dessert all by itself, but a little dollop of freshly whipped cream never hurt. I like to add a touch of bourbon to the whipped cream for the most drool-worthy topping. Totally optional but highly recommended. {wink, wink} I mean, it is the holidays after all!

I think this chocolate pecan tart just might be my favorite holiday dessert. Pretty sure I’ll be dreaming of this tart until Thanksgiving. There’s just so much to love about this easy recipe and chocolate always has a place at my dessert buffet. I hope this tart finds it’s way on to your holiday table too. Don’t go far….there are plenty more holiday recipes coming your way soon!

Happy baking!!

Brown Butter Chocolate Pecan Tart

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• Author: Browned Butter Blondie
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 1 hour 5 mins
• Yield: One 9-inch 1x
• Category: Pies & Tarts

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Description

A totally indulgent pecan pie tart with a crunchy chocolate crust and a rich, chocolate filling topped with whole pecans. This delicious twist on a classic pecan pie is sure to become a new holiday tradition.

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Ingredients

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For Chocolate Tart Crust

• 16 graham crackers (2 sleeves)
• 1/4 cup unsweetened cocoa powder
• 3 TBSP granulated sugar
• 1/2 tsp salt
• 8 TBSP unsalted butter, melted
• 1 egg white

For Pecan Pie Filling

• 4 TBSP (1/2 stick) unsalted butter, browned
• 3 ounces dark chocolate, chopped (I used 70% cacao)
• 1/2 cup Karo Light Corn Syrup
• 3/4 cup light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla bean paste
• 1/4 tsp kosher salt
• 1 1/2 – 2 cups whole pecans

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Instructions

For Chocolate Crust

1. Preheat oven to 350 degrees.
2. Grease the bottom and sides of a removable 9 inch tart pan with non-stick baking spray.
3. Set aside.
4. In the bowl of a food processor, pulse together graham crackers, sugar, cocoa powder and salt until you have a finely ground crumb. Add melted butter and combine until mixture is evenly coated.
5. Transfer to a medium bowl and add egg white. Use a fork to disperse the egg white until the crumbs are evenly coated.
6. Scoop the crust mixture into the prepared tart shell and use your hands or the back of a measuring cup or glass to firmly press the mixture into the bottom and up the sides of the pan.
7. Bake for 8-9 minutes until crust is just set.
8. Remove from the oven to cool slightly.
9. While the tart crust is baking, brown the butter.
10. In a medium pan, melt butter over medium heat. Once butter has melted completely, continue stirring often and butter will begin to foam and sizzle. Continue stirring until golden brown bits begin to form and fall to the bottom of the pan. This takes about 5 minutes.
11. Once crackling sound has stopped, there will be a nutty aroma from the butter. At this point, remove the pan from the heat and pour the browned butter into a small bowl to cool slightly.
12. Meanwhile, melt the chocolate in the microwave, stirring in 30 second increments. Or use a double boiler method to melt the chocolate until smooth.
13. Set aside to cool until ready to use.
14. Once the tart crust is baked, combine the Karo Light Corn Syrup, eggs, brown sugar vanilla and salt in a large bowl. Whisk together to combine.
15. Stir together the browned butter and melted chocolate until well combined.
16. Add to the brown sugar and egg mixture and stir to fully combine.
17. Pour the mixture into the tart crust.
18. Arrange the whole pecans on top of the filling, using any design you like. Or just place the pecans randomly on top.
19. Bake at 350 degrees for 25-30 minutes or until the edges of the filling are set and the center jiggles only slightly.
20. Remove the tart from the oven and cool on a wire rack for one hour.
21. Place tart on a baking sheet and chill for 2-3 hours or overnight.
22. Serve with freshly whipped cream.

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Notes

Store left over tart in tightly covered in the refrigerator.

**Karo® Light Corn Syrup can be found at your local market or online.