Chocolate Pecan Tart

I wrote down this recipe from one of my Aunt Teresa's cookbooks and it is actually named Chocolate Walnut Tart but I changed it because I used pecans. It is very rich but so yummy; be sure to have a glass of milk with this one. The recipe calls for a ready made refrigerated pie crust, but you can make your own as I did and you will find the recipe for the crust I made below the main tart recipe.



1 sheet refrigerated pie pastry OR make your own (recipe follows)
1 c. (6 oz.) semisweet chocolate chips (used 3/4 c. semisweet and 1/4 c. white)
1 c. coarse shopped walnuts OR nut of choice
3 eggs, lightly beaten
3/4 c, light corn syrup
1/2 c. packed brown sugar
1/4 c. butter, melted
1 tsp. vanilla
Whipped Topping, optional

1. On a lightly floured surface, roll out pastry to fit 11 inch fluted tart pan (I used a 9 inch) with removable bottom. (I didn't use one with a removable bottom, just a normal tart pan.) Transfer pastry to pan; trim to edges.
2. Sprinkle with chocolate chips and nuts.
3. In a small bowl, whisk eggs, corn syrup, brown sugar, butter and vanilla. Pour over chocolate chips and nuts.
4. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Serve with whipped topping.

8-10 servings



Pastry Crust

This is for one 9 inch pie crust.

1 1/3 c. all-purpose flour
1/4 tsp. salt
6 tbsp. (3/4 stick) butter or margarine
2 tbsp. vegetable shortening
2-3 tbsp. cold water

1. In a medium bowl, combine flour and salt. With a pastry blender or two knives, cut the butter and shortening into the flour mixture until the mixture resembles coarse crumbs.
2. Sprinkle cold water over flour mixture, one tablespoon at a time, and mix lightly until the pastry holds together when lightly pressed. Shape the pastry into a ball; flatten to a 1-inch thickness. Wrap and refrigerate at least 30 minutes (I didn't do this.)
3. Roll out to 11 inch circle. Fold into quarters and place middle point in the middle of the tart pan and unfold. Gently press to fit pas with fingers and trim overhang. It is now ready to fill with desired filling...like the the above tart mixture. Yum!