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Chocolate-Pecan Tart

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This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:

Photography: Clive Streeter

Source: Everyday Food, November 2003

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. 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. 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. 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.

Cook's Notes

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.

Reviews Add a comment

  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • Control
    26 NOV, 2008
    I assume the "teaspoons" of butter are supposed to be "tablespoons"?
    Reply
  • SweetBean
    25 NOV, 2008
    JudithCF - When you use a tart pan, you "unmold" it after it's baked
    Reply
  • JudithCF
    25 NOV, 2008
    Any reason why the pie crust is an inch thick??
    Reply
  • 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!
    Reply