Chocolate Pecan Tart Recipes

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Chocolate-Pecan Tart image

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 9



Chocolate-Pecan Tart image

Recipe From epicurious.com

Categories     Chocolate     Dessert     Bake     Pecan     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

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  • For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together. Lightly beat the egg with the lemon juice and 2 tablespoons very cold water in a measuring jug with a fork.
  • Add the butter to the flour and toss the cubes to coat them in the flour. Rub the butter into the flour, using your fingertips. (Lift your hands above the bowl, rubbing the fat and flour together then letting the crumbs fall back into the bowl.
  • When the dough just sticks together in clumps, form it into a ball. Knead it very lightly on a lightly floured surface to bring it together into a smooth dough.
  • Roll the pastry out on a floured surface and use it to line a 25cm/10in fluted flan tin. Leave any excess overhanging and prick the base of the pastry using a fork.
  • Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place the tin on the hot baking tray and bake blind for about 15 minutes until set and pale golden-brown.
  • For the filling, melt the chocolate and the butter together in a heatproof bowl over a pan of simmering water. When melted, set aside to cool slightly.
  • In a medium saucepan, combine the sugar and golden syrup and bring to the boil, stirring constantly. Set aside to cool.
  • Beat the eggs in a large bowl, then stir in the chocolate mixture. Whisk in the sugar syrup mixture and thoroughly combine. (It’s important to cool the melted chocolate and sugar syrup or they will scramble the eggs.)
  • Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set. Cool and serve with vanilla ice cream or double cream.
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