Black Sapote and Pecan Tart

The black sapote is an elusive tropical fruit. Occasionally I find them at farmer’s markets, and sometimes a friend surprises me with one. They’re a rare treat, and I savor every one that finds its way into my sapotesUnripe, the fruit is bright green and very firm, with a little flower on the stem end (similar to its cousin, the persimmon).  Once ripe, the fruit turns murky green and soft, like a marshmallow. Inside, the pulp is deep, dark brown, super smooth, and ready to be scooped out with a spoon. Black SapoteMany people call it “chocolate pudding fruit.”  It tastes like a lightly sweetened custard.  It’s not very chocolatey on its own, but it certainly looks the part.chocolateOnce it gets a little flavor boost from the real thing, it passes.  At this point the possibilities are endless for chocolate decadence.  This chocolate mousse has been my go-to for an easy black sapote dessert.  I still love it, but this tart is my new favorite.  It’s the ultimate black sapote experience.chocolatetart It tastes incredibly indulgent, but your resolutions won’t be completely derailed. The fruit provides natural sweetness, so there’s much less added sugar than a traditional chocolate tart.  I admit it’s not health food, but black sapotes have twice the vitamin C of oranges, so that counts for something, right?sliceBesides, you never know when you’ll find another black sapote.  

Black Sapote & Pecan Tart
For the Crust
  1. 1 1/2 cups flour*
  2. 1 stick cold butter, cut in small pieces
  3. 1/4 cup confectioner's sugar
  4. 1/4 teaspoon coarse kosher salt
For the Filling
  1. 2 ripe black sapotes, peeled, seeds removed (about 1 1/2 cups pulp)
  2. 5 ounces semisweet chocolate, chopped**
  3. 1/4 cup brown sugar
  4. 1 teaspoon vanilla
  5. pinch of salt
  6. 3/4 cup whole raw pecans
  7. whipped cream, for serving
  1. Preheat the oven to 350.
  2. Add the crust ingredients to the bowl of a food processor. Pulse about 10 times, or until the mixture becomes coarse crumbles. Using the bottom of a glass or your hands, evenly press the mixture into a tart pan with a removable bottom.
  3. Bake the tart shell for 15 minutes. Allow it to cool.
  4. In a medium bowl, stir together the black sapote pulp, chocolate, brown sugar, vanilla, and salt. Spread into the tart shell. Arrange the pecans on top.
  5. Bake for 20 minutes, or until the edges are golden brown.
  6. Allow it to cool completely before lifting it out of the tart pan.
  7. Top with whipped cream before serving.
  1. *For gluten-free, substitute King Arthur gluten-free, all-purpose flour.
  2. **I like Scharffen Berger.
Suwannee Rose

4 Comments Black Sapote and Pecan Tart

  1. Nicole January 5, 2016 at 8:22 pm

    I’ve never even seen a black sapote. Now I’ll be on the hunt for some to make this delicious-looking tart 🙂

    1. suwanneerose January 7, 2016 at 11:01 am

      They are far too rare for such a delicious fruit. Sometimes I find them at the farmer’s market linked at the top of the post, and they also sell trees. Let me know if you have any luck in your area.

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