Make Ahead

Cinnamon Chocolate Tart with a Pecan Crust

by:
May  4, 2015
8 Ratings
Photo by Mark Weinberg
Author Notes

We created a nut crust, made with Diamond of California® pecans, that will work for just about any pie. This is an easy, make-ahead chocolate tart with a bit of cinnamon zip, and it'll please a crowd or be the perfect afternoon snack for every day of the week. Lightly adapted from fiveandspice’s Milk Chocolate Nutmeg Tart and Yogurt and Berry Tart. —Food52

  • Makes one 9-inch tart
Ingredients
  • For the cinnamon chocolate tart:
  • 10 ounces high-quality milk chocolate
  • 2 tablespoons butter
  • 1 1/4 cups heavy cream
  • 1 teaspoon freshly ground cinnamon
  • 1 pre-baked pecan tart crust (see below)
  • whipped cream, for serving
  • For the pecan tart crust:
  • 1 1/2 cups raw pecans
  • 1 1/2 tablespoons honey
  • 2 tablespoons unsalted butter, cold, cut into small chunks
In This Recipe
Directions
  1. For the cinnamon chocolate tart:
  2. Finely chop your chocolate, and cut your butter into several smaller pieces.
  3. In a saucepan, bring the cream and 1/2 teaspoon of the ground cinnamon just to a boil around the edges. Remove it from the heat and immediately dump in the chocolate and the butter. Let it sit undisturbed for a minute. Then gently, starting from the center of the pot, stir the melted chocolate into the cream in small circles. Stir in progressively larger circles (but still gently because you don’t want extra air to ruin the silky consistency), until it is completely mixed and is a uniform color.
  4. Set aside and allow to cool for just a bit, around 10 minutes. Taste and add up to another 1/2 teaspoon of cinnamon to add a spicy flavor to the chocolate.
  5. Pour the chocolate mixture into the pre-baked tart crust. Place it in the fridge and let it chill for at least 2 hours.
  6. Serve chilled in thin slices with soft pillows of whipped cream mounded on top.
  1. For the pecan tart crust:
  2. Heat your oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal.
  3. Grease a nine-inch tart pan with butter or line the bottom with parchment paper. Transfer the pecans to a bowl and blend in the honey (I use my fingers), then work in the chunks of butter with your hands. Press the mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  4. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely.

See what other Food52ers are saying.

  • Shadi Darzeidan
    Shadi Darzeidan
  • teal
    teal
  • Cindy A. P.
    Cindy A. P.
  • Desiree Picardi Pizani
    Desiree Picardi Pizani
  • Nancy Winfield Poetes
    Nancy Winfield Poetes
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12 Reviews

Shadi D. May 6, 2021
I was worried after reading all the comments about parchment vs just buttering the tart pan, so I just buttered an aluminum pie plate instead, and it came out BEAUTIFULLY. Although I didn’t incorporate the butter thoroughly into the filling before pouring it into the crus, by the two-hour mark in the fridge, the pie was set and smooth. The butter that seeped out the filling pooled onto the surface and resolidified a bit, but that did not affect flavor or texture. I was also worried because my crust was a little two browned in the center after baking, but the toasty parts had an even stronger pecan flavor!

I will recommend: because this tart has no added sugar in the filling, if you use anything besides milk chocolate, add in about a tablespoon of sugar (I only had bittersweet and semisweet chocolate and added that amount in raw cane sugar). You really don’t need much added sugar in this recipe, even considering how simple it is. Please make this!
 
Colleen April 16, 2018
I've made this several times, but only the first time did the chocolate adhere to the crust. Every other time, the two separated. Of course, it's still edible (delicious!!!), but the effect is disappointing. Any ideas?
 
Baconist December 29, 2016
The crust worked fine for me, but will definitely use parchment next time. No oozing out of the pan, but after it was cut it was very soft and pudding like. Didn't exactly puddle on the plate but not pretty. Any information or suggestions about that?
 
teal November 25, 2016
could the heavy cream be direct substituted for coconut milk?
thank you!
 
Cindy A. November 3, 2016
The filling was amazing- I added extra cinnamon to taste but it's easy and delicious. I had difficulty with the crust. I used a tart pan with removable bottom and it didn't cover completely- filling oozed out- a lot of it! (It was just as tasty spooned off the tray on which the tart pan was sitting...) Next time (yes, there will be a next time) I'll line the pan with parchment rather than butter it. I'll also double the crust ingredients, but did anyone else have this happen to them? If it happens again I may use a different crust.
 
Desiree P. October 15, 2016
any chance this could be made with soja instead of milk? would the results be the same? coconut oil instead of butter?
i.e.: vegan...
 
Nancy W. October 15, 2016
Puls you use dark chocolate instead of milk?
 
glammie October 4, 2016
I'd be interested in some review of the crust. Nuts, honey and butter?
 
Melissa September 24, 2016
Do you think this could work with almonds or hazelnuts?
 
M K. June 24, 2015
How much in advance can I make this tart?
 
Sam M. May 14, 2015
I was skeptical about this recipe, simply because it sounded to good to be true. Turns out it is that simple and delicious! One of the easiest pies I've ever made and it was a huge hit. I only used 1/2 tsp of cinnamon and added a dash of nutmeg and cardamon.
 
Sam M. May 14, 2015
*too