This dessert was inspired by the following things:
1) The Danish Pastry House in Somerville, MA - We don't live down the street from here anymore, but when we did, they made the best pecan pie I'd ever taste...and it had chocolate in it! No pecan pie I've ever taste since has been able to live up to it.
2) My tart pans: I love these things. My ma-in-law got them for me last Christmas and I don't use them nearly enough. They really are the best. It's so much easier to make a tart look pretty than to make a pie look pretty. The tart pan does all the work for you. A pie plate is not much of a helper in that respect.
3) My new favorite pie crust: I love this recipe and I wanted to see if I could adapt it to a sweet tart...mission accomplished.
So if you like chocolate and pecans and buttery, flaky pie crust, then I think you would enjoy this recipe. I think it's got the perfect level of sweetness. I hope you'll agree.
Side note: My blog has become a terrific way for me to keep track of my own recipes. It's become something of an electronic catalog for myself - and also an on-line menu for my husband. (Could he be any more spoiled???)
Chocolate Pecan Tart
1 par-baked 9-inch tart crust (I used this recipe but replaced 1 Tbsp of the flour with 1 Tbsp of finely ground pecans and 1 Tbsp of sugar instead of just the 1/4 tsp usually used.)
1 cup pecan halves
1/2 cup 60% dark chocolate chips
2 eggs, beaten
1/4 cup white sugar
1/4 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp vanilla
1 Tbsp bourbon
pinch of salt
Preheat oven to 350 degrees. Spread the pecans and chocolate chips over the tart crust. (Feel free to make it look pretty...I just scattered everything.) Combine the remaining ingredients in a mixing bowl until smooth and pour over the nuts and chocolate. Shake the pan so the liquid spreads out evenly. Bake in the oven for 45 minutes or until the middle of the filling is set. Let cool for at least 30 minutes before slicing. Enjoy!