Thursday, November 19, 2009

Chocolate Bourbon Pecan Tart

This comes from a very old Southern Living issue, maybe as old as 1995 or 1996. You can make and bake this right away, but in warm months I would refrigerate the dough once in tart pan. For travel to Grandma's house, you can easily transport already cooked and during clean up, bake in preheated 350 degree oven for 7 minutes or until warmed through.
I use a 2 piece 10" tart pan. Preheat oven to 350. To make crust, in bowl beat 3 oz Softened Cream Cheese with 1 Stick Softened Unsalted Butter until smooth. Add 1 Cup Flour and Pinch Salt and beat on low til a soft dough forms. Press dough into tart pan. Top with 3/4 Cup Chocolate Chips and again, refrigerate for 30 minutes if you are baking during warm months.
In bowl, beat 3 Large Eggs, 1/3 Cup Sugar, 3 Tbl Brown Sugar, 1 Tbl Flour, 3/4 Cup Corn Syrup, 1/2 Stick Melted Unsalted Butter, 3 Tbl Bourbon (can omit), and 2 tsp Vanilla. Pour into tart pan and arrange 2 Cups Pecans on top, pictured I used fewer.
Bake for 55 minutes (pictured was only baked for 45 minutes due to time constraints). This is the type of dessert you can pop into the oven while eating. Let rest for 5 minutes then remove outer ring. Slice with a serated bread knife. Serve with Whipped Cream or a scoop of Vanilla Ice Cream. Happy Turkey Day!

1 comment:

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