Chocolate-Pecan Tart

Name: Chocolate-Pecan Tart
Prep time: 15 min
Total time: 75 min
Ingredients: 1 store-bought refrigerated pie crust (not in a pie plate); 2 large eggs; 0.667 cup sugar; 0.5 cup light corn syrup; 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces; 0.75 teaspoon vanilla extract; 0.25 cup semisweet chocolate chunks; 1.333 cups pecan halves; 1 tablespoon bourbon (optional)

3.5

(94)

7 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

1 hrs 15 mins

Servings:

8

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

Ingredients

1 store-bought refrigerated pie crust (not in a pie plate)
2 large eggs
⅔ cup sugar
½ cup light corn syrup
4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
¾ teaspoon vanilla extract
¼ cup semisweet chocolate chunks
1 ⅓ 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.

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.