Favorite Chocolate-Bourbon Pecan Tart
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
YIELD: 12 servings.
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. —Amber Needham, San Antonio, Texas
Ingredients
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Pastry for single-crust pie (9 inches)
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1/2 cup semisweet chocolate chips
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2 large eggs, room temperature
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3/4 cup dark corn syrup
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1/2 cup sugar
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1/4 cup butter, melted
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2 tablespoons bourbon
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1/4 teaspoon salt
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1 cup pecan halves, toasted
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1/4 cup hot caramel ice cream topping
Directions
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1.
Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips.
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2.
Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes.
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3.
Cool on a wire rack. Cut into slices. Serve with caramel topping.
Nutrition Facts
1 piece: 357 calories, 20g fat (9g saturated fat), 61mg cholesterol, 250mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 4g protein.
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