Le Bilboquet’s award-winning pastry chef François Payard knows a thing or two about Thanksgiving, even though his roots lie in Nice, France. Born into a third-generation pastry family, Payard moved to New York in 1990 and quickly rose through the kitchens of Le Bernardin and Restaurant Daniel. Best known for reinventing French desserts for the American table, Payard shares his favorite Thanksgiving recipe with PALMER readers, a delicious Chocolate Pecan Tart, ahead of the holiday.

And if you’re in the neighborhood this week, a limited trio of his famed pies will be available at Le Bilboquet for the first time ever on Wednesday, November 26. No reservations. Two pies per household. Market doors open at 8 a.m. But don’t worry if you miss it, this Chocolate Pecan Tart won’t disappoint.

 

 

François Payard Chocolate Pecan Tart Recipe

Yields: ~10 servings (9-inch tart)

Ingredients

Tart Shell
– Sweet sugar dough (Payard’s “sugar dough”; roll to ¼-inch thick)
– (Alternatively, use a pre-made tart shell)

Candied Pecans
– 0 g water (~¼ cup)
– 60 g sugar (~1/3 cup)
– 125 g whole pecan halves (~1 ½ cups)

Filling

– 25 g all-purpose flour (~¼ cup)
– 220 g eggs (~4 large eggs)
– 340 g corn syrup (~1 cup + 3 T)
– 150 g brown sugar (~¾ cup)
– Pinch of salt
– 180 g melted butter (~6.5 oz; 1 stick + 5 Tbsp)
– ½ cup (or “½ cup chocolate chips”) – semi-sweet or dark chocolate

Instructions

1. Make the Tart Shell

  • Roll out the sugar dough to about ¼-inch thickness.
  • Press into a 9-inch flat tart tin (bottom + sides). Trim evenly.
  • Chill the shell in the fridge for ~30 minutes before baking.

2. Prepare Candied Pecans

  • In a small pot, boil the water and sugar to make a simple syrup.
  • Place pecan halves in a bowl, then toss them with the syrup so they are well coated.
  • Spread the pecans on a baking sheet and bake in a 350°F oven in 5-minute increments until they are golden and candied.
  • Set aside to cool.

4. Make the Filling

  • In a mixing bowl (or stand mixer with paddle), combine the flour, eggs, corn syrup, brown sugar, and salt.
  • Beat on medium speed until well blended.
  • Melt the butter, then add it to the mixture and mix until smooth. (Note: Payard says this filling can be made up to 2 days ahead — just whisk before using.)
  • Assemble the Tart
  • Preheat the oven to 350°F.
  • Scatter the candied pecans into the chilled tart shell.
  • Sprinkle the chocolate chips (or chopped chocolate) over the pecans.
  • Pour the filling over the pecans and chocolate, filling the tart shell about ¾ full.

5. Bake

  • Bake the tart for ~30 minutes in the 350°F oven, until the shell is golden and the filling is still a bit soft in the center.
  • Remove from oven and let cool.
  • Serve warm, ideally with vanilla ice cream or whipped cream.