DECADENT CHOCOLATE-PECAN TART

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Prep Time: 15 minutes
Cook Time: 14 to 15 minutes
Ingredients
3 cups pecan halves
2/3 cup semisweet chocolate pieces (4 oz.)
1/3 cup butterscotch pieces (2 oz.)
1 recipe Butterscotch Sauce
1 recipe Tart Pastry Shell
 
Directions
1. Preheat oven to 350°F.  Spread pecans in a single layer in a shallow baking pan.  Bake about 8 minutes, stirring occasionally.  Remove from oven; set aside.
2. For filling, in a saucepan heat and stir 1-1/4 cups of Butterscotch Sauce over low heat until warm.  Remove from heat.  Stir hot pecans, chocolate and butterscotch pieces, stirring until pieces are melted.  Pour filling into prebaked Tart Pastry Shell.

3. Bake for 14 to 15 minutes or until edges of filling are bubbly.  Cool on wire rach.  Remove sides of tart pan.  Serve with some of the remaining Butterscotch Sauce.  If desired, serve wih whipped cream and garnish with chocolate curls.
 
Notes:
Butterscotch Sauce:  Melt 1/2 cup butter over low heat, stirring often.  Increase heat to medium.  Stir in 2/3 cup granulated sugar, 2/3 cup packed dark brown sugar,
3/4 cup light-colored corn syrup, 2 tablespoons water, and 1/4 teaspoon salt.  Bring to boiling, stirring constantly.  Reduce heat; simmer, uncovered, for 5 minutes, stirring often.  Remove from heat.  Carefully stir in 3/4 cup whipping cream and 2 teaspoons vanilla.  Use 1-1/4 cups as directed in Step 2.  Serve remaining sauce warm.  Makes 2-2/3 cups.

Tart Pastry Shell:  Preheat oven to 350°F.  Combine 1-1/4 cups all-purpose flour and 1/4 cup sugar.  Cut in 1/2 cup cold butter until pieces are pea-size.  Combine 2 slightly beaten egg yolks and 1 tablespoon cold water.  Gradually stir egg yolk mixture into flour mixture.  Using your fingers, gently knead dough just until a ball forms.  Cover with plastic wrap; chill for 30 minutes.  On a lightly floured surface, slightly flatten dough.  Roll from center to edge into a 11-inch circle.  Transfer to a 9-in. fluted tart pan with a removable bottom.  Press pastry into fluted side of pan; trim edge.  Do not prick pastry.  Line tart shell with a double thickness of foil.  Bake for 10 minutes.  Remove foil.  Bake about 8 minutes more or until light brown.  Cool on wire rack.

Serves 10
Categories:
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes
Tags:
pie




Eileen Stalec

Member since Dec 2008

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