Chocolate-Pecan Tart
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Everyday Food, November 2003
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
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Ingredients
- 1 store-bought refrigerated pie crust (not in a pie plate)
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup light corn syrup
- 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
- 3/4 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chunks
- 1 1/3 cups pecan halves
- 1 tablespoon bourbon (optional)
Directions
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
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can anyone confirm if the butter measurement listed is correct? Does the recipe really use 6 teaspoons total or is it actually 6 tablespoons? I want to make this thanksgiving but want to be sure the recipe is correct
How do you roll out a store-bought refrigerated pie crust (not in a pie plate) to 1 inch thick? There not that thick to begin with.
Hmm, odd.. I don't think I've ever seen a recipe measure small amounts of butter in anything but tablespoons. I would have thought they would just call for 1 tablespoon melted butter, which would be 3 teaspoons, instead of adding a teaspoon and making it awkward to measure, since sticks of butter are labeled in tablespoon increments.
I assume the "teaspoons" of butter are supposed to be "tablespoons"?
JudithCF - When you use a tart pan, you "unmold" it after it's baked
Any reason why the pie crust is an inch thick??
Being the first "pie" or "tart" crust I've ever made, I found it easier than I thought. It rolled out quite nicely and was easy to form into the tart pan. Making the filling was the easy part! I forgot to tent this, which I would recommend. It wasn't burnt, but I would have liked it to be a little lighter in color (both crust and pecans). I chose to use the bourbon which gave it a wonderful flavor. Take the time to arrange the pecans as in the photo - it makes it so professional looking!