Chocolate, Pecan and Whisky tart

Happy New Year dear readers!

As a treat to start the year, I wanted to share the recipe of one of my most popular dessert of 2021. This is a recipe inspired from my time living in the US. A recipe that I love baking around the holiday season, although I am personally convinced that it would work well for any dinner parties, tea times or other occasions throughout the winter months.

For some reasons, this recipe also reminds me of my grandmother Marcelle. It is a family tradition to pour a dash of spirit (most likely dark rum) into my mother’s famous dark chocolate cake recipe. I have a vivid memory of a time when my grandmother, Marcelle, had prepared a version of this cake, yet getting confused on the proportions and adding way too much rum. On occasions when baking a cake, I will remember this moment, seeing this as a sign to spice up the recipe...

I have baked this tart a number of times, combining a number of recipes I would come across in recipes’ books. The below is my favourite alternative, please feel free to adjust to your taste: 

For 6 people


  • 100g Salted Butter

  • 200g All-Purpose Flour

  • Cold Water


  • 2 Eggs

  • 80g Brown Sugar

  • 20g Butter

  • 150g Golden Syrup

  • Sea Salt

  • 160g Dark Chocolate

  • 200g Pecan

  • 5cl Whisky

  • 20g Pecan to finish

Whisky Cream

  • 120g Double Cream

  • 20g Icing Sugar

  • 4cl Whisky

  • Chocolate Shavings


Prepare the tart crust

  • Mix the cold butter and flour. Mix with your hands until you get a mixture similar to a fine crumble. Add cold water in small amounts until you get the consistency of a dough.

  • Roll the pie crust and lay on the tart mould. Put into the fridge to rest for at least 20 minutes.

Prepare the filling

  • Preheat the oven to 180℃.

  • Beat the eggs with the brown sugar. Add the melted butter and the golden syrup.

  • Chop the dark chocolate and pecan and pour into the filling. Add the whisky to taste.

  • Pour the filling into the tart mould.

  • Bake for 35 to 40 minutes.

  • Add pecan on top of the tart for decoration and cook the tart for a further 10 minutes.

Prepare the whisky cream

  • Mix all ingredients. Refrigerate until time to use.

I would recommend to enjoy the tart when warm, adding a generous spoon of whisky cream and chocolate shavings on top.

Shelf Life

The tart can be kept at room temperature in winter. If baking this tart during warm summer days it would need to be stored in the fridge and can always be warmed up at 160 degrees for 10 to 15 minutes before serving. Consume within a couple of days.

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