- 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
- 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 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.
Originally published as Pecan French Silk Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p162
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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