Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/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.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/451/Chocolate_Fudge_Pecan_Tart