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Chocolate Pecan Tarts

These Chocolate Pecan Tarts are like mini pecan pies but loaded with chocolate. They’re basically a classic pecan pie turned into chocolate pecan pie tarts! Easy and delicious.

When life hands you pecans, you have to make Chocolate Pecan Tarts right? Isn’t that how the saying goes? These pecan tartlets are rich, flavourful, chocolatey and nutty. How can you go wrong with flaky pie crust and chocolate and pecans in every bite?! YUM. A delectable twist on pecan pie.

a top down image of Chocolate Pecan Tarts

Perfect for all occasions!

Serve these little chocolatey nutty gems with some vanilla ice cream or whipped cream for dessert. They’re perfect for any holiday season like Thanksgiving, Christmas or really any time…these are just classically delicious.

a top down image of a singular small Chocolate Pecan Tart

Chocolate Pecan Tarts Recipe Tips:

  • Pie Crust: I use my tried-and-true pie crust for these tarts (recipe below).
  • Tart size: Use a 3 inch circle cutter, like a drinking glass or cookie cutter, to cut out the tart shells.
  • Shortcut tip! Feel free to use pre-made, unbaked tart shells.
  • Chocolate: You can use dark chocolate chunks or chocolate chips.
  • Storage: Keep these tarts in an airtight container at room temperature.
  • Freezing: These tarts freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
  • Let them rest! These tarts should rest for at least 1 hour or more after baking, adn before you eat them. They need time for the chocolate to harden.

Chocolate Pecan Tarts

These Chocolate Pecan Tarts are like mini pecan pies but loaded with chocolate. They’re basically a classic pecan pie turned into chocolate pecan pie tarts! Easy and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 20 tarts 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Units Scale

Tart/Pie Crust:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Chocolate Pecan Filling:

  • 3 tbsp butter (melted)
  • 3 tbsp heavy cream
  • 3 tbsp unsweetened cocoa powder
  • 3/4 cup honey
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup chopped pecans
  • 1/23/4 cup dark chocolate chunks (about the size of chips)


  1. Preheat your oven to 375 degrees F.

Making the Tart Crust:

  1. Sift the flour, salt and sugar into a large bowl.
  2. With a pie cutter, cut in shortening until the particles are pea sized.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust! Set aside to rest.

Making the filling:

  1. In a bowl whisk together the melted butter, cream and cocoa powder until smooth.
  2. Add the honey, sugar, eggs, vanilla and salt and mix well.
  3. Stir in the pecans and chocolate.

Putting the Tarts together:

  1. Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it’s just easier to handle the dough this way).
  2. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
  3. Place the tart shells into a muffin tin.
  4. Add a heaping tablespoon of the chocolate pecan mixture into the shell (fill the pie shell about 3/4 full).
  5. Bake for 18 – 20 minutes, or until the crust is slightly browned.
  6. Let the tarts cool completely on a wire rack. They really should sit for at least 1 hour or more before you eat them. These tarts need time for the chocolate to harden…they just taste SO much better this way.

Keywords: chocolate pecan tart, chocolate pecan tarts

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Recipe adapted from 175 Best Mini Pie Recipes

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Have a delicious day!

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  1. Pecans are so expensive that I have to pick out some good recipes.I just love them
    plain,and pecan pie is my hubbies fav.