Chocolate Tart With Pecan Nut Crust

Enjoy pure decadence with a pecan-crusted Chocolate Ganache Tart.




PREP TIME 35mins

COOK TIME 25mins


The Pastry

  • 125g butter, cold and cubed
  • 200g cake flour
  • 50g pecan nuts
  • 10ml Huletts Castor Sugar
  • 1 extra large egg
  • 30ml water

The Filling

  • 310ml cream
  • 200g dark chocolate, finely chopped
  • 20ml Huletts Molasses
  • 50g butter, cut into small cubes
  • Chopped pecan nuts, for garnish


  1. Grease and flour a loose-bottomed tart tin approximately 18-20 cm in diameter.

The Pastry

  1. Place the butter, flour, pecan nuts and castor sugar in a food processor and pulse until the mixture resembles breadcrumbs.
  2. Add the egg and pulse again to combine.
  3. Add half the water and pulse until a smooth dough has formed. Only add the remaining water if necessary.
  4. Cover the dough with cling wrap and place in the refrigerator to chill.
  5. Once chilled, roll the pastry out to 5 mm in thickness and line the tart tin. Press the dough into the side and ensure that it lines the tin evenly. Trim the edges.
  6. Chill for 30 minutes in the refrigerator.
  7. Cover the dough with baking paper and fill the tin with baking beads, dry beans or rice. Bake at 180°C for 20 -25 minutes. This is known as “baking the tart case blind”.
  8. Remove the baking beads and baking paper and bake the crust for a further 10 minutes or until golden brown. Allow to cool while preparing the filling.

The Filling

  1. Bring the cream to the boil over a medium heat.
  2. Remove from the heat and add the chocolate and molasses.
  3. Whisk until the mixture is very smooth.
  4. Still whisking, incorporate the butter, one piece at a time.
  5. Pour the mixture into the cooled tart case.
  6. Place the tart in the refrigerator to set.
  7. Before serving, garnish with the chopped pecan nuts.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g