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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from Everyday Food'. An easy to make, ellegant dessert. Cooking time is approximate. Ingredients:
1 store-bought refrigerated pie crust (not in a pie plate) |
2 large eggs |
2/3 cup sugar |
1/2 cup light corn syrup |
4 teaspoons unsalted butter, melted |
2 teaspoons chilled butter, cut into small pieces |
3/4 teaspoon vanilla extract |
1/4 cup semisweet chocolate chunk |
1 1/3 cups pecan halves |
1 tablespoon bourbon (optional) |
Directions:
1. Preheat over to 350 degrees, with rack in center.
2. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8-inch thick.
3. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom.
4. Press dough into bottom and up sides of pan; trim edge of dough.
5. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and the vanilla.
6. Scatter chocolate evenly over tart shell.
7. Pour filling over chocolate.
8. Arrange pecans on top, as desired.
9. Dot with 2 teaspoons chilled butter.
10. Place tart pan on a rimmed baking sheet.
11. Bake until filling is set, 45 to 60 minutes.
12. If pecans are browning to quickly, tent pan with foil.
13. Remove from oven; while still hot, drizzle with bourbon, if desired.
14. Let tart cool completely before serving.
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