Pecan Tart with Cookie Crust
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This Pecan Tart with a Cookie Crust gives you deep flavor and a crisp base that stays firm after baking. The filling sets with a glossy finish and an orange-scented rich texture. It works for holidays, dinner parties, or a simple weekend bake when you want a sweet treat.
The mix of dark brown sugar, molasses, and vanilla paste builds a delicious caramel profile. The Biscoff cookie crust adds warmth and spice. Orange zest really brightens each bite and balances the sweetness. The result tastes layered and complex and it comes together with simple steps.
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Heather’s Notes
- Strong caramel flavor from brown sugar and molasses.
- Biscoff crust holds shape and stays crisp after chilling.
- Orange zest lifts the filling with fresh citrus aroma.
- Pecans add crunch and depth.
- Easy to prep ahead for holidays or gatherings.
Ingredient List
- Eggs – bind the filling and give the tart a smooth set.
- Dark Brown Sugar – adds moisture and deeper caramel tones.
- Molasses – intensifies the flavor and darkens the filling.
- Light Corn Syrup – helps the filling set with a silky texture.
- Kosher Salt – sharpens the flavor and balances sweetness.
- Unsalted Butter – gives richness and supports the custard-like filling.
- Vanilla Paste – provides a concentrated vanilla flavor with visible seeds.
- Orange Zest – adds brightness and cuts through the sweetness.
- Chopped and Whole Pecans – chopped nuts mix into the filling for texture and whole nuts give a clean professional look on top.
For the Crust
- Biscoff Cookies – bring warm spice and a crisp texture that pairs well with pecans.
- Melted Butter – binds the crushed cookies into a firm crust.
Subs and Variations
- Use maple syrup in place of corn syrup for a deeper maple flavor.
- Swap Biscoff cookies with graham crackers if you want a milder crust.
- Add a splash of bourbon to the filling for a strong caramel profile.
- Stir in chopped dark chocolate for a richer tart.
- Top the tart with flaky salt for contrast.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make a Pecan Tart with Cookie Crust
- Start by crushing the Biscoff cookies into fine crumbs in a food processor or zip top bag using a rolling pin. Mix with melted butter until the texture feels like wet sand. Press the crumbs into a tart pan and push up the sides. Prebake at 350ºF for 10 minutes. Remove and cool.
- Whisk eggs, dark brown sugar, molasses, corn syrup, melted butter, vanilla paste, salt, and orange zest in a bowl until smooth. Fold in chopped pecans. Pour the mixture into the prebaked crust and spread evenly. Arrange whole pecans on top outer edge in a circular pattern.
- Bake until the filling is set at the edges and slightly wobbly in the center, about 45 minutes. Let the tart cool on a rack. Use a clean knife to get clean pieces.
- Serve at room temperature. Add whipped cream or a small scoop of vanilla ice cream.
Tips for Storing
- Store covered in the fridge
- Keep up to four days
- Freeze slices in an airtight container
- Thaw in the fridge for best texture
Recipe FAQs
They give warmth and spice that pairs with the sweetened pecan filling perfectly.
It keeps the filling smooth and prevents crystallization of the sugar.
No, but toasting improves the flavor and aroma. Look for pre-toasted nuts at grocery stores.
The edges are set and center jiggles slightly.
Yes, the tart holds well at room temperature and tastes better the next day.
More Recipes to Try
- Mashed Sweet Potatoes with Whipped Maple Butter
- Cacao Cream Tart
- Caramelized Apple Cake
- Salted Caramel Cupcakes
Pecan Tart with Cookie Crust
Recommended Equipment
Ingredients
Biscoff Cookie Crust
- 32 Biscoff cookies, 8.78 oz package
- 5 tbsp butter, melted
Pecan Tart
- 4 large eggs
- 1 cup brown sugar, packed
- ¼ cup light corn syrup
- ¼ cup unsulfured molasses
- 3 tbsp butter, melted
- 1 tsp kosher salt
- 1 tsp vanilla bean paste, or extract
- 1 medium orange, zested
- 1 ½ cups chopped pecans
- 1 cup pecan halves
Instructions
- Preheat oven to 350ºF.
- Start by crushing the 32 Biscoff cookies into fine crumbs in a food processor or zip top bag using a rolling pin. Mix with 5 tbsp butter until the texture feels like wet sand. Press the crumbs into a tart pan with removable bottom and push up the sides. Place on a rimmed baking sheet. Prebake for 10 minutes. Remove and cool.
- Increase oven to 375ºF.
- In a large bowl, whisk 4 large eggs, 1 cup brown sugar, 1/4 cup unsulfured molasses, 1/4 cup light corn syrup, melted 3 tbsp butter, 1 tsp vanilla bean paste, 1 tsp kosher salt, and zest of 1 medium orange in a bowl until smooth. Fold in 1 1/2 cups chopped pecans. Pour the mixture into the prebaked crust and spread evenly. Arrange 1 cup pecan halves on top outer edge in a circular pattern.
- Bake until the filling is set at the edges and slightly wobbly in the center, about 45 minutes. Let the tart cool on a rack. Use a clean knife to get clean pieces.
- Serve at room temperature. Add whipped cream or a small scoop of vanilla ice cream.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
this was so delicious!