Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/451/Chocolate_Fudge_Pecan_Tart
Chocolate Fudge Pecan Tart
Yield: 10 servings
Ingredients
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CRUST:
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| 1 |
pkg. |
(15 oz.) Pillsbury Refrigerated Pie Crusts
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| 1/2 |
cup |
chopped pecans
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FILLING:
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| 3/4 |
cup |
firmly packed brown sugar
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| 3 |
tablespoons |
unsweetened cocoa
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| 1 |
tablespoon |
coffee-flavored liqueur or cooled coffee
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| 1 |
tablespoon |
butter or margarine, softened
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| 1 |
teaspoon |
vanilla
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| 1 |
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egg
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| 1/2 |
cup |
chopped pecans
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| 1/2 |
cup |
miniature semi-sweet chocolate chips
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TOPPING:
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| 1/2 |
cup |
whipping cream
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| 1 |
tablespoon |
powdered sugar
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| 1 |
teaspoon |
coffee-flavored liqueur or cooled coffee
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Chocolate curls, if desired
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Directions:
1. Heat oven to 450 F. Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom or 9-inch pie pan. (Refrigerate remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Sprinkle 1/2 cup pecans over crust; press firmly into crust. Bake at 450 F. for 9 to 11 minutes or until crust is light golden brown.
2. Meanwhile, in medium bowl, combine brown sugar, cocoa and 1 tablespoon liqueur; blend well. Add butter, vanilla and egg; blend until smooth. Pour into baked crust; sprinkle with 1/2 cup pecans and chocolate chips. Reduce oven temperature to 350 F. Bake 20 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled.
3. In small bowl, combine all topping ingredients except chocolate curls. Beat until stiff peaks form. Pipe or spoon whipped cream around edges of tart; top with chocolate curls. Store in refrigerator.
Recipe compliments of The Pillsbury Company
Please note that some ingredients and brands may not be available in every store.
Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/451/Chocolate_Fudge_Pecan_Tart