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Bourbon-Pecan Tart w/ Chocolate Drizzle




Source of Recipe


Cooking Light Magazine


Recipe Introduction


Ted made this for Thanksgiving 2007. Very rich tasting and delicious! It has 10 grams of fat per serving – that sounds like a lot, but a regular piece of pecan pie has more than 3 times that many! The chocolate drizzle on top is beautiful! They say you can make the pie a day ahead and store it in the fridge.


List of Ingredients




1 c. packed light brown sugar
3/4 c. dark corn syrup
3 T. AP flour
2 T. bourbon
2 T. molasses
1 T. butter, melted
1/2 t. vanilla
1/4 t. salt
2 large eggs
1 large egg white
2/3 c. pecan halves
1/2 (15-oz.) package refrigerated pie dough
Cooking spray
1/2 oz. bittersweet chocolate, chopped


Recipe



Preheat oven to 350 degrees.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13” circle; fit into a 9” removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake for 45 minutes or until center is set. Cool completely on a wire rack.

Melt chocolate in microwave. Drizzle chocolate over tart. [I think this would be easier if you put it in a plastic bag, cut off a tiny bit of one corner and squeezed it out.]

Serves 12.