Monday, September 28, 2015

Bourbon-Pecan Tart With Chocolate Drizzle

Ingredients for 12 servings

¼ teaspoon salt
½ ounce bittersweet chocolate, chopped
½ (15-ounce) package refrigerated pie dough
½ teaspoon vanilla extract
2/3 cup pecan halves
¾ cup dark corn syrup
1 cup packed light brown sugar
1 large egg white
1 tablespoon butter, melted
2 large eggs
2 tablespoons bourbon
2 tablespoons molasses
3 tablespoons all-purpose flour


Preheat oven to 350°.

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. 

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