Chocolate Pecan Tart

For a 9” pie or tart pan.

You can adjust amount of filling by 1 egg increments, keeping all other ingredients proportional, to fill the size of your pan—this filling is so rich it doesn’t need to be very deep. It puffs a bit as it bakes, so don’t overfill the crust.

Ingredients

Procedure

Preheat oven to 400 degrees for a glass dish, 375 degrees for a metal pan.

  1. In a medium sized bowl:
    • Beat 2 eggs with 3/4 cup brown sugar (I don’t pack it solid)
    • Add 2 tsp vanilla extract and 2 Tbsp melted (cooled) butter, a pinch of salt, and beat.
  2. Chop pecans to fill 1 cup —as fine or coarse as you like—and mix them with the egg mixture.
  3. Add 1/2 (to 3/4) cup dark chocolate chips, or chopped dark chocolate to filling and mix. (You may adjust amounts of nuts and chocolate according to taste.)
  4. Pour into crust and level, distributing ingredients evenly. Top with pecan halves, pressing them slightly into filling around perimeter.

Baking

If using a 2 pc. tart pan I always put foil under the tart pan, which often leaks!

Place your pie in center of preheated oven (see temp advice above) for 8 min.
Reduce temp to 350 degrees and bake another 15-22 min. (More time for deeper filling, and less time if using a glass dish.) If crust is browning too much use a pie ring or ring of foil after the first 8 min.

Remove from oven when the center is barely crusted over. You don’t want the pecans on top to burn. Filling will become more solid as it cools, and a glass dish cools more slowly.

If using a tart pan with removable edge ring, pop the tart out of outer ring after 5 min of cooling.

Serve at room temp. with whipped cream! Ice cream may be an acceptable topping for the sweet toothed :D. If keeping more than a day, wrap in foil and refrigerate.