Chocolate Dessert Vanilla Pecan: A Deliciously Easy Recipe

Chocolate Dessert Vanilla Pecan: Prepare to be utterly captivated by a symphony of flavors and textures! Imagine sinking your spoon into a decadent treat where rich, dark chocolate meets the creamy embrace of vanilla, all punctuated by the satisfying crunch of toasted pecans. This isn’t just a dessert; it’s an experience.

The combination of chocolate and nuts has a long and storied history, dating back to ancient civilizations where cacao beans were prized and often paired with locally sourced nuts. While the exact origins of this particular trifecta – chocolate, vanilla, and pecan – are more modern, the appeal is timeless. Vanilla, often called the “ice cream spice,” elevates the chocolate’s intensity, while pecans, a Southern staple, add a delightful buttery note.

What makes this Chocolate Dessert Vanilla Pecan so irresistible? It’s the perfect balance. The slight bitterness of the dark chocolate is beautifully offset by the sweetness of the vanilla and the nutty richness of the pecans. The textures, too, play a crucial role. The smooth, melt-in-your-mouth chocolate, the creamy vanilla custard (if you choose to add it!), and the satisfying crunch of the pecans create a truly unforgettable experience. Whether you’re looking for a show-stopping dessert for a special occasion or simply a comforting treat to enjoy on a cozy evening, this recipe is guaranteed to impress. Let’s get baking!

Ingredients:

• For the Chocolate Pecan Crust:
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
• ½ cup chopped pecans
• 4-6 tablespoons ice water
• For the Vanilla Bean Custard Filling:
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 2 tablespoons cornstarch
• For the Chocolate Ganache Topping:
• 8 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 tablespoon light corn syrup (optional, for shine)
• For the Pecan Garnish:
• ½ cup pecan halves
• 1 tablespoon unsalted butter
• 1 tablespoon granulated sugar
• Pinch of salt

Preparing the Chocolate Pecan Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Make sure everything is evenly distributed for a consistent flavor throughout the crust.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. This is crucial for creating a flaky crust.
3. Add the Pecans: Stir in the chopped pecans. This adds a wonderful nutty flavor and texture to the crust.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. You want a shaggy dough that holds together when pressed.
5. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about ? inch thick. Work quickly and efficiently to prevent the butter from melting. If the dough becomes too soft, return it to the refrigerator for a few minutes to chill.
7. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. You can use a rolling pin to roll over the top of the pan to cleanly trim the edges, or use a knife.
8. Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
9. Pre-Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. This will help the crust maintain its shape during baking. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
10. Remove Weights and Bake Further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is golden brown and set. Watch it carefully to prevent burning.
11. Cool Completely: Let the baked crust cool completely in the tart pan on a wire rack before filling.

Preparing the Vanilla Bean Custard Filling

1. Infuse the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean (both the pod and the scraped seeds). Heat over medium heat until the mixture just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to allow the vanilla flavor to infuse into the cream and milk. This step is crucial for a rich vanilla flavor.
2. Whisk Egg Yolks and Sugar: While the cream mixture is steeping, in a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened. This process incorporates air into the yolks, which helps create a smooth and creamy custard.
3. Add Cornstarch: Whisk in the cornstarch until fully incorporated. The cornstarch acts as a thickener for the custard.
4. Temper the Egg Yolks: Slowly pour about ½ cup of the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and gradually raises the temperature of the egg yolks, preventing them from cooking too quickly when added to the hot cream.
5. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture.
6. Cook the Custard: Cook over medium heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and continue stirring to prevent the custard from scorching on the bottom of the pan. The custard is ready when you can run your finger across the back of the spoon and the line remains distinct.
7. Strain the Custard: Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl. This removes any lumps or cooked egg particles, resulting in a perfectly smooth custard.
8. Cool the Custard: Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to cool completely and set.

Assembling the Tart

1. Fill the Crust: Once the chocolate pecan crust and vanilla bean custard are completely cooled, pour the custard into the prepared crust, spreading it evenly.
2. Refrigerate: Return the filled tart to the refrigerator while you prepare the chocolate ganache. This allows the custard to firm up even further.

Preparing the Chocolate Ganache Topping

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Pour Over Chocolate: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
3. Whisk Until Smooth: Gently whisk the chocolate and cream together until smooth and glossy.
4. Add Butter and Corn Syrup (Optional): Stir in the softened butter and corn syrup (if using). The butter adds richness and shine, while the corn syrup helps prevent the ganache from becoming too hard when it sets.
5. Cool Slightly: Let the ganache cool slightly for about 5-10 minutes before pouring it over the tart. This will help it spread more evenly and prevent it from melting the custard.

Finishing Touches: Ganache and Pecan Garnish

1. Pour Ganache Over Tart: Pour the slightly cooled chocolate ganache over the vanilla bean custard filling, spreading it evenly to the edges of the crust.
2. Refrigerate Again: Return the tart to the refrigerator for at least 1 hour, or until the ganache is set.

Preparing the Pecan Garnish

1. Melt Butter: In a small skillet, melt the butter over medium heat.
2. Add Pecans, Sugar, and Salt: Add the pecan halves, sugar, and salt to the skillet.
3. Cook Until Glazed: Cook, stirring constantly, until the sugar is melted and the pecans are coated in a glossy glaze. This usually takes about 3-5 minutes. Be careful not to burn the sugar.
4. Cool on Parchment Paper: Spread the glazed pecans out on a sheet of parchment paper to cool completely.

Final Assembly and Serving

1. Garnish with Pecans: Once the chocolate ganache is set and the glazed pecans are cooled, arrange the pecans on top of the tart in a decorative

   Conclusion:

   And there you have it! This Chocolate Dessert Vanilla Pecan recipe is truly a must-try for anyone who loves a decadent treat that’s surprisingly easy to make. From the rich, dark chocolate base to the creamy vanilla notes and the satisfying crunch of pecans, every bite is an explosion of flavor and texture. I promise, this isn’t just another dessert recipe; it’s an experience. Why is it a must-try, you ask? Well, beyond the incredible taste, it’s incredibly versatile. Need a show-stopping dessert for a dinner party? This will wow your guests. Craving something sweet after a long day? This will hit the spot perfectly. Looking for a homemade gift that shows you care? Look no further! Plus, the ingredients are readily available, and the steps are straightforward, meaning even novice bakers can achieve impressive results. But the fun doesn’t stop there! Feel free to get creative with serving suggestions and variations. For a truly elegant presentation, serve individual portions in small ramekins, topped with a dollop of freshly whipped cream and a sprinkle of cocoa powder. Or, for a more casual gathering, cut it into squares and arrange them on a platter. Want to take it to the next level? Consider these variations: * Add a hint of spice: A pinch of cinnamon or cayenne pepper to the chocolate mixture will add a warm, subtle kick. * Incorporate other nuts: Walnuts, almonds, or even macadamia nuts would be delicious substitutes for pecans. * Make it boozy: A tablespoon or two of your favorite liqueur, such as Frangelico or Kahlua, will add a sophisticated touch. * Go fruity: Fold in some chopped dried cherries or cranberries for a burst of fruity flavor. * Change the chocolate: While I love the richness of dark chocolate, you could certainly use milk chocolate or even white chocolate for a sweeter, milder dessert. The possibilities are endless! Don’t be afraid to experiment and make this Chocolate Dessert Vanilla Pecan recipe your own. I truly believe that cooking should be fun and creative, so let your imagination run wild. I’m so excited for you to try this recipe and experience the magic for yourself. Once you do, I’d absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. So, go ahead, grab your ingredients, and get baking! I know you’ll absolutely adore this decadent and delightful treat. Happy baking! Print

   Chocolate Dessert Vanilla Pecan: A Deliciously Easy Recipe

   

   Print Recipe

   Decadent chocolate pecan tart with vanilla bean custard filling and chocolate ganache topping, garnished with glazed pecans.

   • Prep Time: 90 minutes
   • Cook Time: 45 minutes
   • Total Time: 240 minutes
   • Yield: 8–10 servings 1x

   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • ½ cup unsweetened cocoa powder
   • ½ cup granulated sugar
   • ¼ teaspoon salt
   • ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
   • ½ cup chopped pecans
   • 4–6 tablespoons ice water
   • 2 cups heavy cream
   • 1 cup whole milk
   • 1 vanilla bean, split lengthwise and seeds scraped
   • 6 large egg yolks
   • ¾ cup granulated sugar
   • ¼ teaspoon salt
   • 2 tablespoons cornstarch
   • 8 ounces bittersweet chocolate, finely chopped
   • 1 cup heavy cream
   • 2 tablespoons unsalted butter, softened
   • 1 tablespoon light corn syrup (optional, for shine)
   • ½ cup pecan halves
   • 1 tablespoon unsalted butter
   • 1 tablespoon granulated sugar
   • Pinch of salt

   Instructions

   1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
   2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
   3. Add the Pecans: Stir in the chopped pecans.
   4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
   5. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
   6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about ? inch thick.
   7. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
   8. Dock the Crust: Use a fork to prick the bottom of the crust all over.
   9. Pre-Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
   10. Remove Weights and Bake Further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is golden brown and set.
   11. Cool Completely: Let the baked crust cool completely in the tart pan on a wire rack before filling.
   12. Infuse the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean (both the pod and the scraped seeds). Heat over medium heat until the mixture just begins to simmer. Remove from heat, cover, and let steep for 30 minutes.
   13. Whisk Egg Yolks and Sugar: While the cream mixture is steeping, in a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
   14. Add Cornstarch: Whisk in the cornstarch until fully incorporated.
   15. Temper the Egg Yolks: Slowly pour about ½ cup of the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
   16. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture.
   17. Cook the Custard: Cook over medium heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon.
   18. Strain the Custard: Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl.
   19. Cool the Custard: Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight.
   20. Fill the Crust: Once the chocolate pecan crust and vanilla bean custard are completely cooled, pour the custard into the prepared crust, spreading it evenly.
   21. Refrigerate: Return the filled tart to the refrigerator while you prepare the chocolate ganache.
   22. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
   23. Pour Over Chocolate: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
   24. Whisk Until Smooth: Gently whisk the chocolate and cream together until smooth and glossy.
   25. Add Butter and Corn Syrup (Optional): Stir in the softened butter and corn syrup (if using).
   26. Cool Slightly: Let the ganache cool slightly for about 5-10 minutes before pouring it over the tart.
   27. Pour Ganache Over Tart: Pour the slightly cooled chocolate ganache over the vanilla bean custard filling, spreading it evenly to the edges of the crust.
   28. Refrigerate Again: Return the tart to the refrigerator for at least 1 hour, or until the ganache is set.
   29. Melt Butter: In a small skillet, melt the butter over medium heat.
   30. Add Pecans, Sugar, and Salt: Add the pecan halves, sugar, and salt to the skillet.
   31. Cook Until Glazed: Cook, stirring constantly, until the sugar is melted and the pecans are coated in a glossy glaze.
   32. Cool on Parchment Paper: Spread the glazed pecans out on a sheet of parchment paper to cool completely.
   33. Garnish with Pecans: Once the chocolate ganache is set and the glazed pecans are cooled, arrange the pecans on top of the tart in a decorative pattern.
   34. Serve chilled.

   Notes

   • Make sure the butter is very cold when making the crust for a flaky texture.
   • Don’t overmix the crust dough, as this will develop the gluten and result in a tough crust.
   • Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot cream.
   • Strain the custard to remove any lumps or cooked egg particles.
   • Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
   • Let the ganache cool slightly before pouring it over the tart to prevent it from melting the custard.
   • Watch the glazed pecans carefully to prevent the sugar from burning.