Quick Recipe Version (TL;DR)
Quick Ingredients
- Crust: 1 1/4 cups (150 g) all-purpose flour, 3 tbsp (18 g) Dutch-process cocoa, 1/3 cup (40 g) powdered sugar, 1/4 tsp salt, 1/2 cup (113 g) cold unsalted butter, 1 large egg yolk, 1 tsp vanilla, 1–2 tbsp ice water
- Filling: 8 oz (225 g) bittersweet chocolate (60–70%), 3/4 cup (180 ml) heavy cream, 1/2 cup (120 ml) whole milk, 2 tbsp (28 g) butter, 1 tsp espresso powder (optional), 2 large eggs + 1 large yolk, 1/3 cup (65 g) sugar, 1/4 tsp salt, 2 tsp vanilla
- Pecans & Finish: 1 3/4 cups (175 g) pecan halves (3/4 cup chopped + 1 cup whole), 1 tbsp maple or corn syrup, 1 tsp melted butter, 1 tsp brown sugar, 1 oz (30 g) melted dark chocolate (to seal crust)
- Glossy glaze: 2 oz (55 g) bittersweet chocolate, 2 tbsp (30 ml) cream, 1 tsp corn syrup or honey, flaky sea salt (optional)
Do This
- 1. Make crust: Rub butter into dry ingredients, add yolk, vanilla, and ice water; form disc and chill 45 minutes.
- 2. Roll to 11 in/28 cm, line a 9 in/23 cm tart pan, freeze 15 minutes. Blind bake at 375°F/190°C for 18 minutes; remove weights, bake 5–7 minutes more; brush base with 1 oz melted chocolate. Lower oven to 325°F/163°C.
- 3. Toast 3/4 cup chopped pecans at 325°F/163°C for 6–8 minutes. Candy remaining 1 cup halves with syrup, melted butter, and brown sugar; bake 5–6 minutes; cool.
- 4. Heat cream and milk to steaming; pour over 8 oz chopped chocolate, butter, and espresso; whisk smooth. Whisk eggs, yolk, sugar, and salt; temper with chocolate; stir in vanilla; strain.
- 5. Scatter toasted chopped pecans in crust; pour custard.
- 6. Bake 18–22 minutes until edges set and center wobbles (150–155°F/65–68°C). Rest 10 minutes, glaze thinly, garnish with candied pecans and flaky salt; cool 30–45 minutes and serve.
Why You’ll Love This Recipe
- Silky, just-wobbly chocolate custard set inside a delicate, crisp cocoa crust.
- Double pecan texture: toasted inside for nutty warmth, glossy candied halves on top for crunch.
- Shiny, show-stopping finish that looks bakery-level but uses simple, home-cook techniques.
- Make-ahead friendly: crust and pecans can be prepared in advance.
Grocery List
- Produce: Optional: 1 orange (for zest garnish) or fresh mint
- Dairy: Unsalted butter, heavy cream, whole milk, eggs
- Pantry: All-purpose flour, Dutch-process cocoa powder, powdered sugar, granulated sugar, light brown sugar, vanilla extract, espresso powder (optional), pecan halves, bittersweet chocolate (total 11 oz/310 g), light corn syrup or honey, flaky sea salt (optional)
Full Ingredients
Cocoa Tart Crust
- 1 1/4 cups (150 g) all-purpose flour
- 3 tbsp (18 g) Dutch-process cocoa powder
- 1/3 cup (40 g) powdered sugar
- 1/4 tsp fine sea salt
- 1/2 cup (113 g) cold unsalted butter, diced
- 1 large egg yolk
- 1 tsp vanilla extract
- 1–2 tbsp ice water, as needed
- 1 oz (30 g) dark chocolate, melted (for brushing the warm crust)
Chocolate Custard Filling
- 8 oz (225 g) bittersweet chocolate (60–70%), finely chopped
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 tbsp (28 g) unsalted butter
- 1 tsp espresso powder (optional, enhances chocolate)
- 2 large eggs
- 1 large egg yolk
- 1/3 cup (65 g) granulated sugar
- 1/4 tsp fine sea salt
- 2 tsp vanilla extract
Pecans & Glossy Finish
- 1 3/4 cups (175 g) pecan halves, divided (3/4 cup/75 g coarsely chopped; 1 cup/100 g left whole)
- 1 tbsp maple syrup or light corn syrup
- 1 tsp unsalted butter, melted
- 1 tsp light brown sugar
- Glaze: 2 oz (55 g) bittersweet chocolate, chopped
- 2 tbsp (30 ml) heavy cream
- 1 tsp light corn syrup or honey (for shine)
- Flaky sea salt, for finishing (optional)
Step-by-Step Instructions
Step 1: Make the cocoa tart dough
In a medium bowl, whisk together the flour, cocoa, powdered sugar, and salt. Add the cold diced butter and cut it in with a pastry blender or rub between fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Whisk the egg yolk with the vanilla and drizzle over the flour mixture. Add 1 tablespoon ice water and toss with a fork until the dough just clumps when pressed. If needed, add the second tablespoon of water a few drops at a time. Gather into a disc, wrap, and chill for 45 minutes.
Step 2: Line the pan and blind-bake
On a lightly floured surface, roll the dough to an 11-inch (28 cm) round, about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with removable bottom, pressing into corners and trimming flush with the rim. Dock the base with a fork and freeze 15 minutes. Heat the oven to 375°F (190°C). Line the shell with parchment and fill with pie weights or dried beans. Bake 18 minutes, then remove parchment and weights and bake 5–7 minutes more until dry and crisp. While still warm, brush the base with 1 oz (30 g) melted dark chocolate to seal. Reduce the oven to 325°F (163°C).
Step 3: Toast and candy the pecans
Spread the 3/4 cup (75 g) chopped pecans on a small baking sheet and toast at 325°F (163°C) for 6–8 minutes, until fragrant; cool. In a bowl, toss the remaining 1 cup (100 g) whole pecans with maple (or corn) syrup, melted butter, brown sugar, and a pinch of salt. Spread on the sheet and bake 5–6 minutes, stirring once, until glossy and lightly sticky. Cool completely so they turn crisp.
Step 4: Make the chocolate custard
Place the 8 oz (225 g) chopped chocolate, 2 tbsp butter, and espresso powder (if using) in a heatproof bowl. Heat the cream and milk in a small saucepan over medium heat until steaming and small bubbles form at the edges. Pour over the chocolate; let stand 2 minutes, then whisk smooth. In a separate bowl, whisk the eggs, yolk, sugar, and salt until combined. Slowly whisk the warm chocolate mixture into the eggs to temper. Stir in the vanilla. Strain the custard through a fine-mesh sieve into a jug for an ultra-silky texture.
Step 5: Assemble the tart
Place the baked tart shell on a rimmed baking sheet. Scatter the toasted chopped pecans evenly over the bottom. Pour in the chocolate custard. Pop any surface bubbles with the tip of a knife or skim with a spoon for a glassy bake.
Step 6: Bake until just set
Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the center still wobbles like gelatin when gently nudged. For precision, the center should register 150–155°F (65–68°C). Transfer to a rack and let stand 10 minutes; the custard remains molten but will gently thicken.
Step 7: Glaze, garnish, and serve
For the glossy finish, combine 2 oz (55 g) chopped chocolate and 2 tbsp (30 ml) cream in a small bowl. Microwave in 20-second bursts (or melt over a hot-water bath) until smooth, then stir in 1 tsp corn syrup or honey. Pour a thin veil over the warm tart and tilt to coat. Arrange the candied pecan halves in a ring or rosette and finish with a tiny pinch of flaky salt. Cool 30–45 minutes for slices with a molten center, or chill 1 hour for cleaner cuts. Slice with a hot, dry knife.
Pro Tips
- For a no-shrink crust: freeze the lined pan for 15 minutes before blind-baking and keep the butter cold.
- Seal the warm crust with melted chocolate to keep it crisp under the custard.
- Strain the custard and pop surface bubbles for a mirror-like finish.
- Don’t overbake: a gentle wobble equals a silky, molten center. Use a thermometer if unsure.
- For picture-perfect slices, warm the knife under hot water and wipe clean between cuts.
Variations
- Bourbon-Pecan: Stir 1–2 tbsp bourbon into the custard after tempering; add 1 tsp to the candied pecan syrup.
- Orange-Chocolate: Add 1–2 tsp finely grated orange zest to the custard and garnish with thin strips of candied orange peel.
- Hazelnut Swap: Replace pecans with toasted hazelnuts and add 1 tsp Frangelico to the glaze.
Storage & Make-Ahead
Crust dough can be refrigerated up to 3 days or frozen up to 2 months (wrap well). Blind-baked crust keeps airtight at room temperature for 24–36 hours. Candied pecans stay crunchy in an airtight jar for 1 week. The finished tart keeps, covered and refrigerated, for up to 3 days; bring to room temp 30 minutes or rewarm at 300°F (150°C) for 8–10 minutes to revive the texture (the center will firm slightly after refrigeration). For a truly molten center, bake the day you plan to serve and glaze just before eating.
Nutrition (per serving)
Approximate values per slice (1/8 tart): 750 calories; 55 g fat (28 g saturated); 62 g carbohydrates; 7 g fiber; 40 g sugars; 9 g protein; 220 mg sodium.
