Dark Chocolate Orange Pecan Tart

Chocolate and orange get cozy together in these buttery pecan tarts. Serve topped with warm Rum Caramel Sauce for a truly special treat.

  • Prep Time: 30 minutes
  • Makes: 16 servings
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All You Need

  • 1 3/4 cups (437 1/2 mL) very finely chopped pecans
  • 1/4 cup (62 1/2 mL) unsalted butter, melted
  • 1/2 cup (125 mL) sugar
  • 2 1/2 cups (625 mL) whipping (35%) cream, divided
  • 2 tsps (10 mL) Club House Pure Orange Extract
  • 16 oz (454 g) dark chocolate
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • recipe Rum Caramel Sauce


  1. Preheat oven to 350°F (180°C). For the crust, stir together pecans, butter and sugar in a medium bowl.

  2. Firmly press mixture into 10-in (25 cm) tart pan with a removable bottom, covering the bottom and sides evenly. Place tart pan onto baking sheet.

  3. Meanwhile, heat 2 cups (500 mL) whipping cream in 2-quart (2 L) saucepan over medium heat until mixture just comes to a boil (5-8 minutes). Remove from heat; add orange extract. Stir in chocolate until completely melted (2-3 minutes). Pour mixture into cooled crust. Refrigerate until set, at least 2 hours.

  4. Just before serving, beat ½ cup (125 mL) whipping cream in a small bowl at high speed, scraping the bowl often. Beat to soft peaks; add vanilla extract and continue beating to stiff peaks. Garnish tart with whipped cream. Serve with warm Rum Caramel Sauce.

  5. Chef’s Tip: Make tart the day ahead. Remove from the refrigerator at least an hour before serving, allowing it to come to room temperature.


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