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This perky little tart has a pecan makeover feel to it.  It is quick to make and has the same texture of a pecan pie but instead has toasted hazelnuts, chocolate, chocolate and more chocolate!


6 tablespoons butter, softened

2 tablespoons cream cheese, softened

1/3 cup confectioners’ sugar

1 teaspoon grated lemon peel

1 cup all purpose flour



4 eggs

3/4 cup sugar

1/2 cup chocolate syrup

1/4 cup dark corn syrup

1 cup chopped hazelnuts, toasted

1 cup miniature semisweet chocolate chips

Whipped cream and chocolate shavings, optional



  • Preheat oven to 350 degrees
  • In a bowl, beat the butter, cream cheese, confectioners’ sugar and lemon peel until creamy
  • Beat in flour just until combined
  • Shape dough into a disk
  • Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle
  • Roll dough into an 11 inch circle
  • Press onto th bottom and up the sides of an ungreased 9 inch fluted tart pan with a removable bottom
  • Bake at 350 degrees for 18-22 minutes or until lightly browned
  • Cool on a wire rack


  • In a small bowl, combine the eggs, sugar, chocolate syrup and corn syrup
  • Pour into crust
  • Combine hazelnuts and chocolate chips and sprinkle over filling
  • Place pan on a baking sheet
  • Bake for 25-30 minutes or until center is almost set (center will set when cool)
  • Cool on a wire rack
  • Garnish with whipped cream and chocolate shavings, if desired