Port Chocolate Pecan Tart

by Eddy Van Damme on November 12, 2012

A common criticism of pecan pie is that it can be sweet, too sweet in fact. However, it does not necessarily have to be that way. If you start by making pecan pie without high fructose corn syrup, you will automatically cut down the high levels of sweetness.  It is a common belief by many people that pecan pie can only be made with corn syrup.  However that is not true, it has been my experience that pecan pies made without corn syrup taste far superior.

For the pecan tart featured here, I decreased the sweetness level even further. Using smooth and good quality Port (Porto) made this possible.  Premium Port has complex flavor notes which harmonize excellent with pecans. Adding a small amount of chocolate enhances this complexity even more.

 

 

 

Port Chocolate pecan Pie

3 eggs 3
6 oz Port (Fonseca) 180 g
14 oz Light or brown sugar 420 g
½ teaspoon salt 2.5 g
4 oz Butter, melted 120 g
1 teaspoon Vanilla 5 g
8 oz Pecan halves 240 g
2 oz Chocolate, 60 % cocoa, in pieces 60 g

 

Line a 24 cm (9.5 inch) wide and 3.2 cm (1.25 inch) high tart pan with sweet tart dough (pate sucrée) and prebake until golden. Brush with egg wash and return briefly to oven. Set aside.

  1. Whisk eggs and Port until combined. Add brown sugar and salt. Add melted butter and vanilla.
  2. Chop half of pecans in small pieces and scatter onto bottom of tart pan. Scatter in chocolate.
  3. Gently pour filling into tart pan about half full. Onto floating pecans pieces arrange pecan halves in a circular fashion starting on edges and working towards center.
  4. In a drizzle fashion pour remaining filling over pecans. Try to cover each and every single pecan.
  5. Place in 160°C (325°F) oven and bake until center is set. If center is rising the tart has slightly been over baked.

22 comments on “Port Chocolate Pecan Tart

  1. Tilly Sherwood on said:

    I have watched you make these for the past two years, really looking forward to making one next week :) . I am going to bring my own port!!

  2. Carol Weber Abarca on said:

    Can’t wait to try this. The sweetness of a Pecan Pie is what has kept me from eating it. This looks very promising!

  3. Sandra Martinez on said:

    I was very much suprised to see the process of making this pecan pie. It was different from those I’ve seen, from recipe to the apperence, I will surely be making one soon.

  4. Elizabeth Poirrier on said:

    This is such a sophisticated version of a classic Thanksgiving dessert. Can’t wait to make one for my guests next week!

  5. Richard Martinez on said:

    Looks too good to eat chef. Very clean look, and twist to a traditional holiday dessert.

  6. Adrienne D. Clayton on said:

    Yep, this one is hitting my Thanksgiving table as well. Can we say, a very happy family!

  7. valerie alexander on said:

    I love the idea of a chocolate pecan pie. i love pecan pie and adding chocolate make more appealing. i cant wait to try it.

  8. Renae Holman Murti on said:

    I have never been a fan of pecan pie but the lack of corn syrup and the addition of port may win me over. It’s worth a try, especially because the pecan halves on top are so beautifully displayed.

  9. Ashly Willis on said:

    I usually don’t like pecan pie, but this pie was really good made with bourbon.

  10. Holly Josey on said:

    I never thought to add chocolate to a pecan pie, it made a big difference. My family loved it.

  11. Kimberly Watson on said:

    My Family Love pecan pie but the way you made it gives it a twist to an old traditional dessert !!!!!!!!!!!!!!!!

  12. Patchanittha Srikhum on said:

    I really like that this recipe cuts off the corn syrup. Since pecan pies in the market nowadays are too sweet for me, this is a must-try recipe!

  13. savanna cunningham on said:

    I love how you give a twist to a traditional favorite! I have had a chocolate pecan pie but with the port will it taste different?

  14. Andrew Weigel on said:

    I like that this recipe doesn’t make a super sweet pie. As someone that doesn’t enjoy overly sweet items, I have to say this pie is awesome!

  15. Nicholas Pringle on said:

    My family are big on pecan pie but the a port tart will be different. Can you tell the difference in the taste? I will have to try it with some friends.

  16. Brenda Mata on said:

    Never thougt of putting chocolate to a pecan pie will definitly make this for christmas

  17. Andrea fields on said:

    I love the pecan tart,and i actually ate the really sweet one that i prepared with the cornsyrup.i am looking forward to make it with this recipe.

  18. Arunee Mongkhonsiri on said:

    I have tried the pecan pie a couple time, I am not really like it, because very sweet. This recipe used brown sugars and add chocolate in it. I’m sure it will be delicious, I will try it.

  19. Anthony on said:

    Pecan Pie is my favorite pie of all time and i admit that sometimes it can be too sweet. this recipe is perfect since you tone down the sweetness and the fact that you add chocolate makes it even better!

  20. Nereida Rios on said:

    does the port wine affect the consistency of the pie filling, since corn syrup is a much thicker liquid?

  21. Sherri Atlas on said:

    I am making this for July 4th. I am so glad there is a recipe without corn syrup ( a totally GMO product)
    Cannot wait to make it. Thank you for inspiring me .

  22. Made it for my family last week end,amazingly delicious,served it with croquant ice cream and drizzle of caramel sauce, thank you Chef Eddy for another amazing recipe !!!!

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