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No-Bake Chocolate Pecan ‘Tart’
This isn’t really a tart because it doesn’t have a crust. But I’m sure there won’t be any complaints. You could easily line the pan with some crushed cookies mixed with a little melted butter if you wanted to be more traditional.
enough for: 6-8
takes: 20 minutes + 2 hours to set
250g (1 cup) whipping cream (35% milk fat)
200g (7oz) dark chocolate
200g (7oz) whole pecans
1. Line a loaf tin with baking paper so the sides are covered.
2. Place cream in a small saucepan and bring to a simmer.
3. Meanwhile, roughly chop the chocolate into chunks and place in a bowl.
4. Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.
5. Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.
6. Refrigerate until set – about 2 hours or more.
short on time – chill in the freezer.
milk or white chocolate – don’t be tempted to substitute in milk or white chocolate because there won’t be enough cocoa butter coming from the chocolate to ‘set’ the pie.
dairy free – replace the cream with coconut milk OR other dairy-free milk like soy milk or almond milk. The flavour profile will change, but not necessarily in a bad way.
proper ‘pie’ – either pour the mixture into a pre-cooked and cooled pie crust. OR crush about 120g (4oz) of plain sweet biscuits (cookies) and mix with 30g (1oz) melted butter and spread over the base of the pan before filling with the chocolate mixture.
different nuts – feel free to use whatever nuts you have. Might be better to chop some nuts before sprinkling on top.
lower carb – use 90% cocoa solids chocolate. You may or may not want to add a little stevia.
nut-free – use shaved toasted coconut or crushed cookies instead of the pecans.
orange – add the zest of an orange with the cream.
Shelf Life / Storage
Will keep in the fridge for over a week (if no one knows it’s there). The pecans will lose some of their crunch, but I don’t find it to be a problem. Can be frozen. Actually I know someone who likes to eat little slices straight from the freezer 😉
Variations for Serving Sizes
You can easily double or halve the recipe. It’s just about finding a good sized pan. Actually, if halving, I’d serve in 4 individual ramekins with the pecans finely chopped in the base of each. If you need to double and you don’t have 2 loaf pans, just make it in two batches.
Waste Avoidance Strategy
cream – freeze it or use for another meal.
dark chocolate / whole pecans – keep them in the pantry.
Problem Solving Guide
not sweet enough – this is not a very sweet dessert, with the only sugar coming from the chocolate itself. If you’d prefer something sweeter, stir in a few tablespoons of icing (powdered) sugar into the cream before you add the chocolate. Or if it’s too late for that, generously dust with icing sugar at the table.
too rich – I’m afraid that’s the nature of this beast! Serve with something refreshing like sour cream or cream fresh to brighten it up. And make sure you serve small slices.
pie not setting – we’re relying on the cocoa butter from the chocolate to ‘set’ the pie. So make sure you’re using a good chocolate with at least 70% cocoa solids, otherwise you run the risk of having a chocolate ‘soup’.