From Denny: This easy tart combines two of my favorite flavors - chocolate and pecans. Louisiana Bergeron pecans are wonderful if you can get them where you live. If not, just look for the freshest ones, even asking your grocer when a new shipment is due.
Pecans exude such a wonderful aroma when roasting in the oven that is hard to resist. Make sure you slightly warm the dessert when you serve it for the holidays. That's how we like it at our house! :)
Awesome Chocolate Pecan Tart
Makes: 10 to 12 servings
From: Wolf SubZero site
1 1/2 cups flour
3/4 cup cold, unsalted butter, cut into small pieces
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons ice water
2 large eggs 2/3 cup light
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons bourbon, divided
1/3 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
1 tablespoon cold butter
To Make the Crust: In a medium bowl, combine flour, butter, sugar and salt with fingertips until butter is fully incorporated. Add ice water and gently knead until just combined. Flatten out into a 6” circle, wrap in plastic wrap and chill for at least an hour. Remove from refrigerator and roll out on floured surface with rolling pin until it is a 14 inches circle. Place dough into a 10-inch tart or springform pan that has a removable bottom. Tuck dough into tart pan and trim edges along top or trim dough 1 inch up sides of springform pan. Set aside.
To Make the Filling: Preheat oven to 350°F (177°C). In a medium bowl, combine the eggs, brown sugar, corn syrup, melted butter, vanilla and 1 tablespoon bourbon with a whisk. Sprinkle chocolate chips over the bottom of the crust. Pour egg mixture over the chocolate chips. Arrange pecans over surface. Dot the top with cold butter. Place in center of oven about 55 minutes or until set. Remove from oven and drizzle remaining bourbon over the top. Allow to cool before serving.