Chocolate Tart with Honey-Glazed Pecans

Chocolate Tart with Honey-Glazed Pecans

With this decadent tart, less is more. A simple graham cracker crust ensures that the bittersweet ganache and honeyed pecans remain the stars of the show. Find more tart recipes in our Pies and Tarts special issue

Chocolate Tart with Honey-Glazed Pecans
Makes 1 (9-inch) tart
  • 2 cups (260 grams) crushed cinnamon graham crackers
  • ½ cup (113 grams) unsalted butter, melted
  • ½ teaspoon (1 gram) smoked paprika
  • 12 ounces (340 grams) 60% cacao semisweet chocolate, chopped
  • 1¼ cups (300 grams) heavy whipping cream
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • Garnish: Honey-Glazed Pecans (recipe below)
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan*.
  3. Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250°F (130°C).
  4. In a medium saucepan, heat chocolate and cream over medium heat, stirring constantly, just until chocolate is melted. Remove from heat.
  5. In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate mixture, whisking constantly. Whisk in vanilla and salt. Pour filling into prepared crust.
  6. Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate for at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Cover and refrigerate for up to 3 days.
*For easier removal, we recommend lining the tart pan with Kana's precut parchment with easy-lift handles.

Honey-Glazed Pecans
Makes 2 cups
  • 2 cups (284 grams) pecan halves
  • 1 teaspoon (5 grams) canola oil
  • ¼ teaspoon kosher salt
  • ⅓ cup (113 grams) honey
  1. Preheat oven to 350°F (180°C).
  2. On a rimmed baking sheet, stir together pecans, oil, and salt until combined. Bake for 7 minutes.
  3. In a medium saucepan, bring honey to a boil over medium-high heat. Add pecans, stirring to coat. Cook for 1 minute; remove from heat. Spread pecans in a single layer on parchment paper, and let cool before using.


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