A revisited pecan tart, with the addition of chocolate chips, for a well-deserved touch of delicacy!
Prep Time: 20 min
Rest Time: 30 min
Bake Time: 45 min
Difficulty: easy
Yield: 8 servings
For the dough
For the filling
Start by making the dough: Preheat oven to 350°F (180°C). Set aside a round, loose base tart tin (10 inches – 25 cm).
Place flour, sugar, butter, egg yolk and water into food processor and mix 10 seconds. Transfer dough onto a silicone mat or lightly floured work surface and shape into a ball. Wrap pastry in plastic wrap and place into refrigerator for approx. 30 minutes.
In the meantime, prepare the filling: melt the butter in a saucepan, then add sugars, syrup, eggs, egg yolks and vanilla extract and mix well. Set aside.
Roll out the dough into a large, thin circle. Line pie mold with pastry, trimming any excess pastry from the edges. Prick base with a fork, then place into refrigerator for 10 minutes to chill.
Bake for 15 minutes, until golden. Set aside. Reduce oven temperature to 340°F (170°C).
Spread the chocolate chips and chopped pecans over the dough.
Pour filling over, then arrange pecans halves over filling.
Bake for 30 minutes or until golden brown and filling is set.
Copyright 2024 Sweet Spices