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No hassle, no fuss and no leftovers! This pecan pie-like tart is so simple to make, and I always receive compliments when I serve it. —Sue Shank, Harrisonburg, Virginia
Nutritional Facts 1 slice equals 357 calories, 20 g fat (8 g saturated fat), 66 mg cholesterol, 148 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Chocolate Walnut Tart in Taste of Home February/March 2009, p53
Chopping NutsBefore chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky
Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky
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Reviewed on Nov. 26, 2011 by ctmom05
I made this for a Thanksgiving dessert. It met our expectations and then some!
Reviewed on Nov. 02, 2011 by ECKnapp
Wonderfull!
Reviewed on Nov. 02, 2011 by Mrs. Melon
This is so easy, good and impressive. I've made it a couple of times and everyone just loves it.
Reviewed on Nov. 02, 2011 by Have Your Cake & Lose Weight too
I am a diabetic using diet and exercise to control my bloodsugars, but this recipe sounded wonderful. I used 2 mini phylo shell (ready to eat) 25 calories. I melted 1/2 tsp. butter (17 calories) and 1/4 oz. chopped pecans (50 calories) in the microwave. I put 2 (60% cocoa) dark chocolate chips (17 calories) in each phylo tart and divided the nut mixture between them. I drizzled just a touch of sugar free pancake syrup over the top and put them into the refrigerator to cool. I have 2 mini treats at 55 calories each and no leftovers. I think I captured the flavor of her recipe. Linda
Reviewed on Nov. 02, 2011 by chin-chilla
I swapped out the walnuts for pecans and it turned out great. Thought it went together pretty quickly as well.
Reviewed on Oct. 20, 2009 by LynneD
So good!! Made this last week and am making another this week. I also had to cook it longer than the recipe states, 15 min. more.
Reviewed on Apr. 07, 2009 by Cook38
lfidler, just checking... the time you are suggesting is quite a bit different. did you use a dark tart pan? is your oven calibrated correctly normally? just curious.. with dark pans you have to lower cooking temp and cook longer. i guess i can always cook it the 25 mins suggested, and then add time if necessary.
Reviewed on Jan. 29, 2009 by lfidler
this dessert was amazing, but it needed to bake for 1 hour, not 30 minutes.
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