Name: Ruth’s Chris Chocolate Pecan Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 1 cup pecan halves, lightly toasted; 1/2 cup semi-sweet chocolate chips; 1/4 cup unsalted butter, melted; 3/4 cup granulated sugar; 1/2 cup light corn syrup; 2 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon salt

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I love how this dessert delivers a rich, steakhouse-style experience right from my own oven. The filling turns silky and gooey, the chocolate melts into every bite, and the toasted pecans add the perfect crunch. It feels classic, indulgent, and comforting all at once. Ruth’s Chris Chocolate Pecan Tart

Why You’ll Love This Recipe

I keep making this tart because it is simple to prepare yet tastes incredibly luxurious. I like how the chocolate balances the sweetness of the filling and how the pecans give it depth and texture. It works beautifully for holidays, gatherings, or whenever I want a dessert that feels special without being fussy.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust
1 cup pecan halves, lightly toasted
1/2 cup semi-sweet chocolate chips
1/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup light corn syrup
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt

Directions

I begin by preheating the oven to 350°F (175°C). I place the unbaked pie crust into a 9-inch pie dish and set it aside.

I spread the toasted pecans evenly over the bottom of the crust, then sprinkle the chocolate chips on top.

In a mixing bowl, I whisk together the melted butter, sugar, and corn syrup until smooth. I add the eggs, vanilla extract, and salt, then whisk again until the mixture looks glossy and fully combined.

I slowly pour the filling over the pecans and chocolate, making sure everything is evenly covered. I place the tart in the oven and bake it for about 40 minutes, until the center is set but still slightly soft.

I remove the tart from the oven and let it cool completely before slicing so the filling can firm up properly.

Servings And Timing

I usually get 8 servings from this tart.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I sometimes use dark chocolate chips instead of semi-sweet when I want a deeper chocolate flavor. I also like chopping the pecans instead of leaving them whole for a more even texture throughout the tart. For extra richness, I occasionally add a tablespoon of heavy cream to the filling.

Storage/Reheating

I store leftover tart covered in the refrigerator for up to 4 days. When I am ready to enjoy it again, I let slices sit at room temperature or warm them gently in the microwave for about 10–15 seconds.

FAQs

Can I make this tart ahead of time?

I often make it a day in advance and refrigerate it. The flavors settle nicely and it slices even better the next day.

Do I need to toast the pecans?

I strongly prefer to toast them because it enhances their flavor, but I have made it without toasting and it still turns out delicious.

Can I use a store-bought crust?

I regularly use store-bought pie crusts, and they work perfectly for this recipe.

How do I know when the tart is fully baked?

I look for edges that are set and a center that jiggles slightly. It firms up more as it cools.

What pairs well with this dessert?

I love serving it with whipped cream or vanilla ice cream to balance the rich filling.

Conclusion

This Chocolate Pecan Tart is one of my favorite desserts to bake when I want something rich, classic, and crowd-pleasing. I enjoy how easy it is to make while still delivering a truly indulgent result that feels timeless and satisfying.