Make Ahead
Cinnamon Chocolate Tart with a Pecan Crust
Popular on Food52
13 Reviews
Jordan B.
December 17, 2021
can the author chime in? seems like there are lots of questions here. I'd love to make it but seems like something must be up with the process / recipe? sounds delishy lol
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!
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?
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...
i.e.: vegan...
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.
See what other Food52ers are saying.