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Pecan French Silk Tarts

Total Time

Prep: 40 min. Bake: 25 min. + chilling


5 tarts

Individual-sized tarts keeps me from over indulging in my favorite dessert—French silk pie. The crunchy pecan base adds an extra layer of richness. —Terry Shaw, Tyler, Texas
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  • Pastry for double-crust pie (9 inches)
  • 2/3 cup coarsely chopped pecans
  • 2/3 cup corn syrup
  • 5 eggs
  • 1-1/2 cups sugar, divided
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup butter, softened
  • Whipped cream


  1. Divide pastry into five portions. Roll out each portion to fit an ungreased 4-in. fluted tart pan with removable bottom. Transfer pastry to tart pans; trim even with edges. Transfer pans to a baking sheet.
  2. Sprinkle pecans into pastry shells. In a small bowl, combine the corn syrup, 2 eggs, 1/2 cup sugar, melted butter and salt; pour over pecans. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes.
  3. Meanwhile, in a small saucepan, combine the remaining sugar and eggs. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
  4. In a large bowl, beat softened butter until smooth. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. Spread over tarts. Cover and refrigerate for at least 6 hours or overnight. Garnish with whipped cream.

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