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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Individual-sized tarts keeps me from over indulging in my favorite dessertâFrench silk pie. The crunchy pecan base adds an extra layer of richness. âTerry Shaw, Tyler, Texas 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:
1. 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.
2. 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.
3. 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.
4. 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.
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