FAVORITE CHOCOLATE-BOURBON PECAN TART
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.
Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
BOURBON-KISSED PECAN PIE
This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.-Grace Mannon, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut., Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 608 calories, Fat 35g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 225mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.
CHOCOLATE BOURBON PECAN TARTS
My mother always has tarts at our home. Hers are wonderful, so I decided I would try my hand at tart making. These are a yummy twist on a pecan tart. Enjoy! Full post and pictures of dough making at http://lindscooks.blogspot.com/2011/11/easy-as-pie.html
Provided by Lindsey Cook
Categories Pies
Time 55m
Number Of Ingredients 9
Steps:
- 1. Remove pie dough from fridge. Preheat oven to 350 degrees.
- 2. In a large sauce pan, melt butter. Add in sugar and stir until sugar is dissolved. Add in syrup, cream, and vanilla. Once combined, remove from heat and stir in bourbon and pecans.
- 3. Once pie dough is close to room temperature, prepare a floured surface. Place dough in center and begin to roll out dough. Have additional flour close by in case you need to add more. Once rolled out, use a cookie cutter to make the shape for the tart shells.
- 4. Spray muffin pan with pam, then push dough into each muffin hole to form the shape for the tarts. Make sure the press the dough up against the sides.
- 5. When dough is ready, pour filling into the tarts. I would say fill tart shell about 3/4 the way full. Sprinkle chocolate chips into each tart. Unless you want the chocolate melted in, then add the chips when you add the syrup, cream, and vanilla.
- 6. Bake for about 35 to 40 minutes. Remove tarts from muffin tin once cool. Store in an air tight container.
BOURBON PECAN PIE
Steps:
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
BOURBON PECAN PIE
This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Reed
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a rack to cool slightly.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams
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BOOZY BOURBON-PECAN TASSIES RECIPE - ANDREA SLONECKER
From foodandwine.com
5/5 (1)Category DessertAuthor Andrea SloneckerTotal Time 1 hr
- Make the dough: Combine flour, cream cheese, butter, and fine salt in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until a moist, crumbly dough forms, about 30 seconds.
- Divide dough into 24 pieces; roll into balls. Press each ball into bottoms and up sides of the cups of a mini muffin pan, making sure dough comes up a little over the edges of the cups. Cover with plastic wrap, and freeze until firm, about 15 minutes. Preheat oven to 350°F.
- Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container). Add bourbon, egg, melted butter, vanilla, and fine salt; whisk to combine. Divide chopped pecans evenly among dough cups. Pour filling evenly into cups. Top each with a pecan half.
- Bake in preheated oven until crusts are golden brown, 30 to 35 minutes. While tassies are still warm, invert pan onto a wire rack to release tassies. Turn them right side up, and let cool completely. Top with flaky salt, if desired. (Tassies can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 3 months.)
BOURBON-PECAN TART RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
4.1/5 (49)Servings 8-10
- Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
- Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
- Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
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