Chocolate Ginger Espresso Pecan Tart
An easy holiday pecan pie recipe, but with an added twist of dark chocolate, ginger and espresso.
Recipe type: Dessert
  • For the pie:
  • 85g unsweetened chocolate, coarsely chopped
  • 57g (4 tablespoons) unsalted butter
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 Nespresso Ciocco Ginger capsule, extracted and at room temp*
  • 2 cups lightly toasted, coarsely chopped pecans
  • A small handful of glace ginger, chopped*
  • About ½ cup perfect pecan halves
  • Whipped cream, to serve
  • For the crust:
  • 1½ cups plain flour
  • ¾ teaspoon salt
  • 2 tablespoons caster sugar
  • ⅛ teaspoon baking powder
  • 57g (4 tablespoons) frozen butter, grated
  • ¼ cup grapeseed oil
  • 1 tablespoon cream cheese, room temp
  • 2 tablespoons cold milk
  1. For the crust: In a medium bowl, combine flour, salt, baking powder and sugar. Whisk together.
  2. Add frozen, grated butter and cream cheese. With your fingers or a pastry blender, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until well incorporated into the flour. Some butter bits can be left tiny, others the size of small pebbles.
  3. Combine the milk and oil; whisk together. Add to the flour and butter mixture. With a fork, combine the ingredients, making sure that all of the flour mixture is incorporated into the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations.
  4. Place the prepared crust in the freezer to chill while you preheat the oven.
  5. Preheat the oven to 180C and line the chilled pie crust with baking paper, weigh down with dried beans, rice or pastry weights, and bake for 10 minutes. Remove the weights and baking paper and bake for 4-6 minutes uncovered until golden brown.
  6. For the filling: Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, stirring with a rubber spatula until smooth.
  7. In a medium bowl, whisk the eggs, corn syrup, sugar, and salt. Add espresso to the egg mixture, along with the melted chocolate/butter mixture. Whisk to blend.
  8. Evenly spread the toasted pecan pieces in the pie shell, and sprinkle the chopped glace ginger on top. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling (the pecans will rise to the top as the pie bakes).
  9. Bake the pie (at 180C) until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer the pie to a rack and allow it to cool completely (at least 4 hours) before serving.
  10. This pie tastes best if cooled and then refrigerated for several hours or overnight, and be sure to always serve with a dollop of homemade whipped cream!
I baked my pie in a rectangular tart pan (34cm x 11cm) because I don't have a pie pan. I used all the pie dough recipe, but did not need to use all of the chopped pecans, or all of the filling. I baked my tart for about 30 minutes. Feel free to bake yours in whatever sort of pan you would like, but be prepared to make similar adjustments to the original recipe.

* I actually used about 1½ shots of Nespresso's limited edition Ciocco Ginger, instead of just 1, for a stronger hit of that ginger coffee flavor. If you don't have Ciocco Ginger, either use 3-4 tablespoons of strongly brewed coffee, or 2 tablespoons instant espresso powder that has been dissolved in 1 tablespoon of hot water.

* I used about 5 pieces of glace ginger; feel free to use a little more or less.
Recipe by sweetest kitchen at