Holiday Recipe Exchange: Chocolate Pecan Tart
In my opinion, is nothing better than real butter for a pie or tart crust and there certainly isn’t a Holiday without at least one of those at the dessert table. My recipe for Pumpkin Pie with Caramel Pecan Topping will always be my Thanksgiving pie of choice, but I know that a traditional Pecan Pie recipe is a popular dessert with many during this time of year.
Confession: I have never really enjoyed traditional Pecan Pie. That is, not until I tried this recipe for Chocolate Pecan Tarts. I like the taste of the pecan filling so much better in this recipe and combined with the chocolate I think it’s really something special. You can make one regular sized tart with this recipe, or you can make 6-8 individual sized tarts (depending on the size of your tart pans.). For individual tarts I use Wilton Excelle Elite 4-Inch Round Tart/Quiche Pan, Set of 6. What desserts are you looking forward to on your Holiday table this year?
I’m sure you’re all busy getting ready for the big day tomorrow, but I hope you’ll take a moment to link up your favorite BUTTER recipe. It doesn’t need to be a new recipe, if you want to link up an old one, just edit it to make sure you include the proper linkage according to the rules.
What is your favorite recipe to use butter in? Is it a sweet one or a savory one? Come share your favorite recipe! Check out Jamie’s recipe for Pumpkin Butter Cakes. YUMMY!
Chocolate Pecan Tart
adapted from Flying Star Cafe
makes six to eight 4 inch tarts
4 ounces (1/2 cup) Kerrygold Unsalted Butter, melted
2 large eggs
1/8 teaspoon salt
2 1/3 cup all-purpose flour
1/2 cup powdered sugar
Pecan Tart Filling:
2 ounces (1/4 cup) Kerrygold Unsalted Butter
1/3 cup light corn syrup
3 large eggs
1/8 teaspoon salt
1 cup + 1 tablespoon packed brown sugar
3/4 teaspoon vanilla extract
1 1/4 cup pecan pieces
6 ounces chopped dark chocolate, at least 60% cacao
3/4 cup heavy cream
For the tart dough:
Combine flour, sugar, and salt and set aside. Melt the butter, cool slightly, then whisk in eggs. Add flour, careful not to overmix. On an un-floured surface, turn the dough out and shape it into a circle, approximately 6" in diameter, kneading as little as possible. Dust both sides of the circle with a bit of flour and wrap in plastic wrap. Freeze for 30 minutes or refrigerate for an hour.
Remove the dough from the refrigerator or freezer. Set it aside while you dust the work surface and rolling pin with flour. Unwrap the dough and roll with a rolling pin until the dough has formed a circle and is 1/8" thick. When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
For individual tarts: cut 6-8 circles slightly larger than the tart pans. Press into the pans.
For the Pecan Tart Filling:
Melt the butter in a medium saucepan. Stir in the corn syrup and brown sugar over medium-low heat. Cook until it reaches 120 degrees F. Cool to room temperature. Whisk in eggs, salt and vanilla.
For the Ganache:
Bring cream to a slow simmer in a medium sauce pan. Add the chopped chocolate and stir until melted.
To assemble the tarts:
Preheat oven to 300 degrees F. After you've pressed the tart dough into the pan(s), brush the insides of the dough with the chocolate ganache (you will not use all of it). Divide the pecan pieces evenly between the pans (if using individual tarts). Divide the filling between the tarts and pour on top of the pecan pieces.
Bake at 300 degrees for 50 minutes to 1 hour for a full sized tart. 20-35 minutes for individual tarts, or until set and crust edges and lightly browned. Cool completely and drizzle with remaining ganache. Store any leftover ganache in the fridge for up to one week.
How To Participate
For a chance to win a $150 Kerrygold Cheese and Butter Gift Basket:
- Write and post a recipe on your blog featuring BUTTER.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.” in your blog post.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Nov. 27, 11:59 AM. On Nov. 28, 12:00 AM the widget will switch to voting mode. Be sure to encourage your readers to vote for you and/or vote for your favorites.
- Anyone can participate in the link up, but the prize will ship to US residents only.
- More detailed info, including buttons for your posts are available here.
Link Up Your Recipes:
This Week’s Prize:
$150 Kerrygold Cheese and Butter Gift Basket (1 winner), provided by Kerrygold.
Recipe Theme Schedule:
click image to enlarge
How To Promote:
Help us spread the word by letting your friends, family, and followers know about the contest. Email, Facebook, Tweet, Stumble…anything you want to do to promote this post is welcome.
- Sample Tweet 1: Join @GoodLifeEats and @BakingAddiction for a Holiday Recipe Exchange. See how you can participate (and WIN) here: http://bit.ly/9YCFgA Pls RT
- Sample Tweet 2: Enter BUTTER recipes in @GoodLifeEats & @BakingAddiction Holiday Recipe Exchange 4 chance @ $150 @kerrygoldusa gift http://bit.ly/gmn9SG
- Sample Tweet 3: Have a winning BUTTER recipe? Sharein @GoodLifeEats & @BakingAddiction Holiday Recipe Exch 4 chance @ $150 GIFT http://bit.ly/gmn9SG
- Sample Tweet 4: Vote 4 my BUTTER recipe in @GoodLifeEats & @BakingAddiction Holiday Recipe Exch so I can win $150 @KerrygoldUSA basket http://bit.ly/gmn9SG
More Thanksgiving Recipes:
- Apple Pecan Stuffed Squash
- Apple Cider Roasted Squash
- Bacon and Leek Stuffing
- Cinnamon Pear Crostata with Almond Oat Crust
- Cranberry Crumb Bars
- Easy Pumpkin Custard from Pam Anderson
- Flat Cranberry Apple Pie
- Pumpkin Pecan Cheesecake Pots
- Pumpkin Pie with Caramel Pecan Topping
- Pumpkin Soup with Toasted Walnuts
- Spinach and Clementine Salad with Cherries
Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press.