Honey-Pecan Tart

Pecan-Tart-&-Chocolate-Drizzle 2

Preparation time: 45 minutes, Freeze time 1 hour, and Bake time 30 minutes
Yield: 1 (9-inch) tart

Supplies you’ll need:
rolling pin
9-inch removable bottom tart pan
a little flour for rolling out dough
wire rack
small heavy-duty zip-top bag



1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 cup unsalted butter, cut into small pieces
1/4 cup honey
1/2 teaspoon salt
2-1/2 cups pecan halves, chopped
1 package refrigerated pie crusts
2 teaspoons sugar, divided into two single teaspoons
4 ounces bittersweet chocolate, chopped


Preparation Instructions:

  1. In a medium saucepan, bring 1 cup sugar and 1/4 water to a boil until sugar is dissolved.
    Cover and boil over medium-high heat for 8 minutes. Do not stir, only swirl the pan occasionally until golden brown.
  2. Remove from heat, and gradually stir in whipping cream. Mixture will bubble.
  3. To make the Pecan Mixture: Add butter, honey, and salt. Stir until smooth. Then, stir in pecans and simmer over medium heat for 5 minutes stirring occasionally. Then, remove from heat, and cool completely.
  4. On a lightly floured surface, roll 1 of the refrigerated pie crusts into an 11-inch circle. Trim away the excess over the edges. Freeze the crust for 30 minutes.
  5. Spread the pecan mixture into the crust. Unfold the remaining pie crust, and roll into a 10-inch circle. Place over mixture, pressing into the bottom crust to seal; trim away the edges. Sprinkle with 1 teaspoon of sugar. Freeze for 30 minutes.
  6. Bake at 400 degrees for 30 minutes. Cool on a wire rack.
  7. Place chocolate in a small, heavy-duty zip-top plastic bag and seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of the zip-top bag and drizzle chocolate over tart. Sprinkle with 1 teaspoon sugar.

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