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Mocha Pecan Truffle Tart
Mocha Pecan Truffle Tart
Prep Time: 30 Minutes
Skill Level: Intermediate

Everybody's Rating:

Nutritional Information
Mocha Pecan Truffle Tart


  • 1/2 cup butter or margarine
  • 1/4 cup sugar
  • 3 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup toasted pecans*
  • 1/4 cup instant coffee
  • 1 tablespoon water
  • 1 can sweetened condensed milk
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup chopped pecan pieces
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
Mocha Pecan Truffle Tart


  • 1. Heat oven to 350°F.
  • 2. Beat butter and granulated sugar in medium bowl until fluffy; beat in 1 egg. Stir together flour and ground pecans; gradually beat into butter mixture, beating until well blended. Press mixture onto bottom and up sides of 11-inch round tart pan with removable bottom. Place tart pan on baking sheet for additional support; bake 15 minutes.
  • 3. Meanwhile, dissolve 3 tablespoons instant coffee in water in medium saucepan. Gradually stir in sweetened condensed milk; add 1 cup chocolate chips. Heat over low heat, stirring constantly, until chips are melted and mixture is well blended. Beat in remaining 2 eggs, vanilla and salt, blending well. Spread in partially baked crust.
  • 4. Set aside 2 tablespoons chocolate chips; sprinkle remaining chips and chopped pecans over tart surface.
  • 5. Bake 25 to 30 minutes or until filling is set and small cracks start to appear along the outer edge. Cool completely in pan on wire rack.
  • 6. Place reserved 2 tablespoons chocolate chips and 1 tablespoon whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 to 20 seconds; stir until chips are melted and mixture is smooth. Drizzle over tart.
  • 7. Combine remaining whipping cream, powdered sugar and remaining 1 tablespoon instant coffee in small mixer bowl. Beat until soft peaks form. Remove sides of tart pan; cut into slices. Serve with whipped coffee cream and garnish as desired. 8 servings.
  • *To toast pecans: Heat oven to 350°F. Spread pecans in thin layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until golden brown; cool.

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