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Chocolate Fudge Pecan Tart




Source of Recipe


Genia


List of Ingredients




Crust:
1 15oz package refrigerated piecrust
½ cup chopped pecans

Filling:
¾ cup firmly packed brown sugar
3 tablespoons unsweetened cocoa
1 tablespoon coffee flavored liquors or cooled coffee
1 tablespoon softened butter/margarine
1-teaspoon vanilla
1 egg
½ cup chopped pecans
½ cup mini semi sweet chocolate chips

Topping:
½ cup whipping cream
1 tablespoon powdered sugar
1-teaspoon coffee-flavored liquors or cooled coffee


Recipe



Heat oven to 450 degrees. Prepare crust according to directions for one-crust pie (filled) using 10” tart pan with removable bottom or a 9” pie pan, pressing in bottom and up sides of pan. Trim edges if necessary and don’t prick. Sprinkle ½ cup pecans over crust; bake for 9-11 minutes or until golden brown.

Meanwhile, in medium bowl, combine brown sugar, cocoa and 1 tablespoon liquors; blend well. Add butter, vanilla and egg; blend until smooth. Pour into baked crust; sprinkle with ½ cup pecans and chocolate chips. Reduce oven temperature to 350 degrees. Bake 20-30 minutes or until filling is set. Cool 1 hour or until completely cooled. In small bowl, combine all topping ingredients. Beat until stiff peaks form. Pipe or spoon whipped cream around edges of tart. Store in refrigerator.