This is really late, and I apologize–I left my camera cord at home while I was in Chicago so I couldn’t update. I participate in a cooking board on TheNest.com. This holiday season we had a recipe exchange. My recipe was really tasty and very easy to make!
Chocolate Pecan Tart
3/4 cup packed light brown sugar
1/2 cup dark corn syrup
3 tablespoons whole-wheat flour
2 tablespoons chocolate liquor **I used Starbucks cream liquor because I didn’t have any chocolate and I had this on hand
1 tablespoon honey
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
1 1/4 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 ounce hot fudge sauce
Preheat oven to 350°F.
Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
Yields 12 servings.