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Cast Iron Deep Dish Chocolate Pecan Tart

This rich and decadent chocolate dessert can be made in cast iron skillets or in smaller tart pans. The cast iron skillet option results in a slightly crisper crust, and a little bit more flavor especially if you're skillet is well-seasoned. Makes one 8-inch tart.

Course Dessert
Keyword chocolate
Servings 10 people
Calories 521 kcal


Pecan Crust

  • 1 1/3 cups flour
  • 1/2 cup powdered sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons corn meal
  • 1/2 teaspoon flake kosher sea salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsalted butter very cold
  • 1 egg whisked

Chocolate Pecan Filling

  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon flake kosher sea salt
  • 1/4 cup chopped pecans plus extra for garnish

Chocolate Glaze

  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 2 ounces semisweet chocolate
  • 1 1/2 teaspoons honey
  • 1 tablespoon water
  • 1/2 teaspoon fleur de sel optional garnish


Pecan Crust

  1. Preheat the oven to 350 degrees Fahrenheit, and have a 8-inch seasoned cast iron skillet handy.

  2. Mix together the flour, powdered sugar, pecans, cornmeal, salt, and cinnamon in a large bowl until blended. Cut the butter into pea-sized pieces over the bowl, stir to coat the pieces in the flour mixture. Use a dough scraper or pastry cutter to chop at the mixture in the bowl to cut the butter into even smaller pieces.

  3. Empty the mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the egg and vanilla extract and mix at medium-low speed until it is just incorporated, taking care not to overwork the dough.

  4. Roll out the dough on a lightly floured piece of parchment paper until it is ¼ inch thick. Flip the sheet over onto the cast iron skillet and peel the parchment sheet off, leaving the dough on the skillet.

  5.  Press the dough into the skillet and trim excess dough to form the crust to the pan. Poke the crust in several places with a fork to keep bubbles from forming.

  6. Grease a sheet of aluminum foil and press the greased side snugly onto the crust. Place the skillet in the oven and bake the crust for 15 minutes, then remove and allow to cool for 5 minutes before removing the aluminum foil sheet from the crust. Poke any bubbles that may have started to form with a fork. Set aside.

Chocolate Pecan Filling

  1. Whisk together the egg, vanilla extract, and salt in a small bowl and then set aside. Bring the cream to a boil over medium heat, stirring constantly. Pour the cream over the chocolate in a large bowl and stir until the chocolate has melted and the mixture is smooth. Stir in the egg mixture until completely incorporated. Stir in the pecans.

  2. Pour the filling into the crust and bake until the edges are set but the center is still jiggly, about 20-30 minutes. Remove from the oven and allow to cool completely while you prepare the glaze.

Chocolate Glaze

  1. For the glaze, melt the butter in the cream in a small saucepan over low heat until the cream comes to a boil. Remove the pot from heat and add the chocolate, stirring until it is completely melted. Add the honey and stir until incorporated, then add the water and stir until smooth.
  2. Pour the glaze over the tart and use a spatula to smooth it over the entire baked filling surface. Sprinkle the top with a pinch of crushed pecans and fleur de del for garnish. Serve at room temperature or chilled.
Nutrition Facts
Cast Iron Deep Dish Chocolate Pecan Tart
Amount Per Serving
Calories 521 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Cholesterol 98mg33%
Sodium 376mg16%
Potassium 266mg8%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 19g21%
Protein 6g12%
Vitamin A 775IU16%
Vitamin C 0.2mg0%
Calcium 52mg5%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.