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Chocolate-Pecan Tart

You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.

  • prep: 15 mins
    total time: 1 hour 15 mins
  • servings: 8
Photography: Clive Streeter

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, November 2003

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Reviews (7)

  • smoopsi 22 Nov, 2010

    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

  • crafty51 13 Nov, 2009

    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.

  • Control 30 Nov, 2008

    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.

  • Control 26 Nov, 2008

    I assume the "teaspoons" of butter are supposed to be "tablespoons"?

  • SweetBean 25 Nov, 2008

    JudithCF - When you use a tart pan, you "unmold" it after it's baked

  • JudithCF 25 Nov, 2008

    Any reason why the pie crust is an inch thick??

  • mikedspok 24 Nov, 2007

    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!