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Fudge Truffle-Pecan Tart

This delicious chocolate tart recipe is so sinfully good that you don't even need ice cream, but that doesn't mean you shouldn't have a little on the side.

Southern Living DECEMBER 1999

  • Yield: 1 (10-inch) tart


  • 1/2 cup butter or margarine, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 large eggs
  • 2 cups (12 ounces) semisweet chocolate morsels, melted
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 2 teaspoons instant coffee granules
  • Chocolate Tart Shell
  • 2 cups whipping cream
  • 1/4 cup sugar


Beat butter and brown sugar at medium speed with an electric mixer until blended; add eggs, beating well. Stir in melted chocolate, 1 teaspoon vanilla, and next 3 ingredients. Pour into tart shell.

Bake at 375° for 20 minutes. Cool on a wire rack 30 minutes.

Beat whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Stir in remaining 1 teaspoon vanilla. Serve with warm tart.


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Fudge Truffle-Pecan Tart Recipe