Chocolate-Pecan Rum Tart

If buzzwords will sell a dessert, then here is a runaway hit! Given the requisite fine chocolate, plump nuts, and a bit of quality booze, you’ll have a fabulous ending to a meal.

With a prebaked shell on hand, this tart can be made in an hour. Letting it rest an hour and serving it slightly warm would be fabulous. So, too, would a scoop of Fresh Ginger Ice Cream or Lemon Ice Cream plopped on top.


  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1 ounce semisweet chocolate, coarsely chopped
  • Prebaked Tart Shell, partially baked
  • 3 ounces (¾ stick) unsalted butter, cut into 6 pieces
  • cup granulated sugar
  • ½ teaspoon finely grated lemon zest
  • 2 extra-large eggs
  • 1 tablespoon (all-purpose) flour
  • 2 cups (7 ounces) pecan halves, toasted and coarsely chopped
  • 3 ounces semisweet chocolate, finely chopped
  • tablespoons dark rum
  • 16 to 20 untoasted pecan halves
  • Confectioners’ sugar, for garnish


  1. In the top of a double boiler over hot, not simmering, water, melt the coarsely chopped, unsweetened and semisweet chocolates until smooth. Spread the chocolate in an even layer over the bottom of the tart shell.
  2. Preheat the oven to 350°F. Move a rack to the middle position.
  3. In a bowl, cream the butter, sugar, and lemon zest with an electric mixer on medium speed until light and smooth, 2 to 3 minutes. Add the eggs and mix until well blended. Add the flour, toasted pecans, finely chopped chocolate, and rum. Mix until combined. Pour the mixture into the tart shell and level the surface with a spatula.
  4. Arrange 2 pecan halves at the outer edge of the tart, pressing them lightly into the tart in a V shape. (The point of the V should face the center of the tart.) Space 8 to 10 Vs evenly around the tart, depending on how many portions are needed.
  5. Bake the tart until the filling is set and lightly golden, 20 to 25 minutes. Remove the tart to a rack to cool.
  6. Serve warm or cool. Just before serving, lightly dust the edge of the tart with confectioners’ sugar.