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Chocolate Dessert Vanilla Pecan: A Deliciously Easy Recipe

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

Ingredients

Scale
  • 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.

Find it online: https://mmmflavors.com/chocolate-dessert-vanilla-pecan/