Chocolate Pecan Tart

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:42 AM PST

Story Updated: Mar 31, 2008 at 11:42 AM PST

Ingredients

Chocolate Pecan Tart - 4/14/2000

1/2 lb. unsalted butter 1/2 cup sugar
1 egg 3 cups flour
1/2 cup ground toasted almonds 4 oz. unsweetened chocolate
2 oz. unsalted butter 1 cup maple syrup
1 cup sugar 4 eggs
2 Tbl. bourbon 1 tsp. vanilla
1 1/2 cups chopped toasted pecans

Directions

Mix ½ lb. butter, ½ cup sugar, 1 egg, 3 cups flour and toasted almonds. Put in a tart shell pan and bake at 350 degrees 7-10 minutes until lightly golden. To make filling, melt chocolate and 2 oz. butter in a double broiler. Use low heat and don’t let the water touch the bowl. Turn heat off. Whisk in sugar, maple syrup, 4 eggs, bourbon, vanilla and toasted pecans. Mix well and spoon into tart shell. Top with pecan halves. Bake at 350 degrees 20-25 minutes. Serves 8.

Recipe from Valerie Mudry, Pastry Chef, Brasa

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