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Pecan French Silk Tarts

Individual-sized tarts keeps me from over indulging in my favorite dessert—French silk pie. The crunchy pecan base adds an extra layer of richness. —Terry Shaw, Tyler, Texas

5 ServingsPrep: 40 min. Bake: 25 min. + chilling

Ingredients

Pastry for double-crust pie (9 inches)
2/3 cup coarsely chopped pecans
2/3 cup corn syrup
5 eggs
1-1/2 cups sugar, divided
1/4 cup butter, melted
1/4 teaspoon salt
3 ounces unsweetened chocolate, coarsely chopped
1-1/2 teaspoons vanilla extract
3/4 cup butter, softened
Whipped cream

Directions

Divide pastry into five portions. Roll out each portion to fit an
ungreased 4-in. fluted tart pan with removable bottom. Transfer
pastry to tart pans; trim even with edges. Transfer pans to a baking
sheet.
Sprinkle pecans into pastry shells. In a small bowl, combine the corn
syrup, 2 eggs, 1/2 cup sugar, melted butter and salt; pour over
pecans. Bake at 375° for 25-30 minutes or until a knife inserted
near the center comes out clean. Cool on a wire rack for 15 minutes.
Meanwhile, in a small saucepan, combine the remaining sugar and eggs.
Cook over low heat, stirring constantly, until mixture reaches

2 of 2

Pecan French Silk Tarts (continued)

Directions (continued)

160° and coats the back of a metal spoon. Remove from the heat;
stir in chocolate and vanilla until smooth. Cool to lukewarm
(90°), stirring occasionally.
In a large bowl, beat softened butter until smooth. Add cooled
chocolate mixture; beat on high speed until light and fluffy, about
5 minutes. Spread over tarts. Cover and refrigerate for at least 6
hours or overnight. Garnish with whipped cream. Yield: 5 tarts.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.