Chocolate Pecan Tart / Bourbon-Pecan Tart with Chocolate Drizzle


Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.

Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer 🙂




  • 375g pack shortcrust pastry (might be easier than making your own pastry)
  • a little flour, for dusting
  • 185g dark chocolate or semi-sweet chocolate if you like it sweet!
  • 50g salted butter
  • 4 eggs, beaten
  • 200ml maple syrup
  • 200g whole pecan nuts


  1. Heat oven to 180C/160C fan/gas 4.
  2. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
  3. Remove from the oven and cool.
  4. Melt the chocolate and butter together in a large bowl over a pan of simmering water.
  5. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
  6. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
  7. Cool and serve with vanilla ice cream or double cream.





  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 2 tablespoons molasses
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 2/3 cup pecan halves
  • 1/2 (425g) package refrigerated shortcrust pastry
  • Cooking spray
  • 1/2 ounce/15g bittersweet chocolate, chopped (or more)


  1. Preheat oven to 180°C.
  2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
  3. Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
  4. Bake at 180° for 45 minutes or until center is set.
  5. Cool completely on a wire rack.
  6. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
  7. Drizzle chocolate over tart.

Passionfruit tapioca and lemon cream tarts

makes six 4.5-inch tarts

for tart shells:

  • 9 Tbspn (4.5 oz/127 gr) butter, at room temperature
  • 1/2 cup (100 gr) sugar
  • 1/8 tspn salt
  • 1 egg
  • 1 3/4 cups (250 gr) AP flour


  1. In a mixer bowl, combine butter, sugar, and salt. Beat on medium until smooth.
  2. Mix in egg and beat until smooth.
  3. Add flour to the bowl, mix on low just until incorporated.
  4. Wrap the dough in parchment paper or cling wrap and chill for at least two hours or overnight.
  5. Preheat oven to 165 degrees C.
  6. Working quickly, roll out the dough to 1/8-inch thick. Press down into six 4.5-inch tart pans and prick the bottoms all over with a fork. Keep the dough cold, and if necessary, place in freezer for a few minutes before baking.
  7. Bake for 15 – 20 minutes, rotating once half-way through for even baking, until the crusts are golden brown. Remove from oven and let cool completely.

for passionfruit tapioca filling:

  • 1/2 cup + 2 Tbspn (5 oz.) passionfruit puree
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup (170 gr) sugar
  • pinch of salt
  • 1 cup butter, at room temperature
  • 1/2 cup tapioca pearls (not instant tapioca)


  1. Prepare a double boiler, with water simmering in the bottom half.
  2. In the bowl of the double boiler, whisk to combine the passionfruit puree, eggs, egg yolk, sugar, and salt. Whisking constantly, cook in the double boiler over simmering water until the mixture becomes very thick and reaches 85 degrees C.
  3. Remove from the stove and whisk to cool, until 60 degrees C. Place the mixture in a blender or a food processor. While the blender/food processor is running, add the butter one tablespoon at a time, allowing each addition to fully incorporate into the curd before adding the next tablespoon.
  4. Meanwhile, fill a small pot with two inches of water. Bring to a simmer and add the tapioca pearls. The pearls should be well-covered with water. Simmer and stir for about 12-15 minutes, until the tapioca pearls are al dente, with a mostly translucent outside. Drain in a mesh strainer.
  5. Stir the drained tapioca pearls into the finished passionfruit curd. Pour into the cooled tart shells and refrigerate for at least one hour, until the filling is set.

for lemon cream:

  • 1/4 cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 2 Tbspn powdered sugar
  • 2 tspn fresh lemon juice
  • fresh zest from 2 lemons


  1. In a bowl, combine the mascarpone cheese and whipping cream. Beat until very soft peaks.
  2. Whisk in the powdered sugar, lemon juice, and lemon zest. Beat just until stiff peaks but do not overwhip.
  3. Spoon or pipe the cream onto the prepared tarts.