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.
CHOCOLATE-TOFFEE PECAN TART
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
- Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
- Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.
CHOCOLATE-PECAN TART
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
Steps:
- For crust:
- Blend flour, sugar, and almonds in processor until nuts are finely ground. Using on/off turns, cut in butter until coarse meal forms. Add egg; blend just until dough forms. Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.
- Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges. Refrigerate crust 1 hour.
- Preheat oven to 375°F. Bake crust until golden brown, about 17 minutes.
- For filling:
- Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves. Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and whisk until chocolate is melted and mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours.
- Place bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat. Pour over bittersweet chocolate; stir until melted and smooth. Pour chocolate mixture evenly over tart. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated.) Cut tart into wedges and serve.
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
PECAN CHOCOLATE TART
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
- In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE-CARAMEL PECAN TART
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h40m
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
- Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
- Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.
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.
CHOCOLATE PECAN LATTICE TART - PAMPERED CHEF
Recipe from Pampered Chef Season's Best. Don't forget to serve with icecream! NOTE: This recipe may sound a little complicated, but it's easy! I promise! I'll provide pictures asap - pictures really help!
Provided by AnnieLynne
Categories Dessert
Time 50m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
- Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
- Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
- Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
- Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
- Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
- Firmly press the ends of the strips onto the edge of the crust.
- Fold edge of crust over the ends of the strips, pinching the edges to seal.
- Bake 28-30 minutes or until crust is golden brown.
- Remove from oven and allow to cool for 10 minutes.
- Cut into wedges and serve!
Nutrition Facts : Calories 324.6, Fat 18.9, SaturatedFat 5.7, Cholesterol 20.2, Sodium 250.1, Carbohydrate 37.6, Fiber 1.2, Sugar 18.6, Protein 2.9
SEA-SALTED CHOCOLATE & PECAN TART
Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans
Provided by Paul A Young
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
- Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
- Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
- Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
- To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
- For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
- Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.
Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
More about "pecan chocolate tart recipes"
CHOCOLATE PECAN TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 10Category Desserts
CHOCOLATE PECAN TARTS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHOCOLATE PECAN TART RECIPES - EASY AND DELICIOUS
From cookingnook.com
CHOCOLATE SALTED CARAMEL PECAN PIE - THERESCIPES.INFO
From therecipes.info
PECAN TART RECIPES | TASTE OF HOME
From tasteofhome.com
PECAN CHOCOLATE TART - SIMPLY SO GOOD
From simplysogood.com
DOUBLE CHOCOLATE PECAN PIE TART (NO CORN SYRUP) - FORK KNIFE …
From forkknifeswoon.com
PECAN AND CHOCOLATE TART - SO DELICIOUS
From sodelicious.recipes
CHOCOLATE FUDGE PECAN PIE TART - HOW SWEET EATS
From howsweeteats.com
RICH CHOCOLATE PECAN TART | EASY AND ELEGANT - BAKE OR BREAK
From bakeorbreak.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
PECAN AND CHOCOLATE TART | AMERICAN RECIPES | GOODTOKNOW
From goodto.com
DECADENT DARK CHOCOLATE PECAN TART RECIPE - HOSTESS AT HEART
From hostessatheart.com
CHOCOLATE PECAN TARTS : BOOK RECIPES
From book-recipe.com
CHOCOLATE GANACHE TART WITH PECAN CRUST | MORE SWEETS PLEASE
From moresweetsplease.com
CHOCOLATE PECAN TART - DESSERT FIRST
From dessertfirstgirl.com
CHOCOLATE PECAN CARAMEL TARTS FOR A DECADENT DINNER PARTY!
From foodiebadge.com
CHOCOLATE TART WITH HONEY-GLAZED PECANS - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE TART WITH PECAN CRUST - MY FAIR HOSTESS
From rachelkor.com
CHOCOLATE PECAN TART RECIPE - LYDIE MARSHALL | FOOD & WINE
From foodandwine.com
CHOCOLATE PECAN TART - EDIBLE NEW MEXICO
From ediblenm.com
PECAN AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE
From bonappetit.com
SILKEN CHOCOLATE PECAN TART RECIPE - AMERICAN PECAN COUNCIL
From americanpecan.com
PECAN PRALINE AND CHOCOLATE TART - LIVING NORTH
From livingnorth.com
MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS
From bonappetit.com
PECAN AND CHOCOLATE TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
CHOCOLATE PECAN PIE WITH BOURBON RECIPE | FOOD & WINE
From foodandwine.com
TOASTED PECAN CHOCOLATE TART - URBAN HIPPIE GRANOLA
From urbanhippiegranola.com
CHOCOLATE PECAN TART - NO CORN SYRUP! - FIFTEEN SPATULAS
From fifteenspatulas.com
CHOCOLATE CARAMEL PECAN TART — ANNA MAGAZINE
From annamagazine.ca
CHOCOLATE PECAN TART | WILLIE'S CACAO
From williescacao.com
MEXICAN CHOCOLATE TART TOPPED WITH PECANS • SINFUL KITCHEN
From sinfulkitchen.com
CHOCOLATE PECAN TART - SCHARFFEN BERGER
From scharffenberger.com
CHOCOLATE PECAN LATTICE TART - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE | ALLRECIPES
From allrecipes.com
CARAMEL CHOCOLATE PECAN TART | CANADIAN LIVING
From canadianliving.com
CHOCOLATE PECAN TART - BAKE FROM SCRATCH
From bakefromscratch.com
You'll also love