Pecan-Crusted Warm Chocolate Tart With Secret Center


© James Laird

4 servings

Chocolate Pecan Dough

  • 8 oz unsalted butter (2 sticks)
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup cocoa powder
  • 1 cup flour
  • 1 cup ground pecans

Cream butter and sugar well.  Mix in eggs one at a time.

Add in flour, cocoa powder until just mixed.

Mix in pecans.

Chill well.

Divide into four equal portions and roll into ¼quarter¼ inch thick discs.

Press into individual tart shell and bake for five minutes at 350°  Cool.


Chocolate Filling

  • 3 eggs
  • 7 oz chopped dark chocolate
  • 3 oz unsalted butter
  • 1/3 cup sugar

Melt chocolate and butter over bain marie (warm water bath) .

Whisk together eggs and sugar.

Stir egg mixture into chocolate mixture.


Place one secret center square in center of shell and fill with chilled filling.  Bake at 350° for eight minutes. 

Serve with vanilla ice cream.


Secret Center (Optional)

  • 3 oz. praline paste
  • 3 oz. feuilletine
  • 3 oz. white chocolate
  • Melt chocolate over double boiler.

Add praline paste and mix to combine.

Add feuilletine and mix to combine.

Spread mixture one inch thick on plate or in small dish.

Chill and cut into one inch square pieces.

James Laird