Chocolate-Maple Pecan Tart
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
- Total Time:
- Servings: 10
Photography: Mike Krautter
Source: Martha Stewart Living, November 2015
- 5 tablespoons unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 2 large eggs, separated
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon coarse salt
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 1/2 cup granulated maple sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon coarse salt
- 2 large eggs, plus 2 large egg whites (reserved from yolks used in crust)
- 2 tablespoons unsalted butter, melted
- 1/4 cup light corn syrup
- 1 1/2 cups pecan halves, toasted
Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.