Bourbon-Pecan Tart with Chocolate Drizzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute. Ingredients:
1 cup packed light brown sugar |
3/4 cup dark corn syrup |
3 tablespoons all-purpose flour |
2 tablespoons bourbon |
2 tablespoons molasses |
1 tablespoon butter, melted |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large eggs |
1 large egg white |
2/3 cup pecan halves |
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
cooking spray |
1/2 ounce bittersweet chocolate, chopped |
Directions:
1. Preheat oven to 350°.
2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
3. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
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