Chocolate Pecan Tart

This is another wonderful recipe from Martha Stewart Everyday Food. It presents beautifully on a holiday table and was delicious as well. Sorry no pictures of my Thanksgiving desserts but I was so focused on getting everything out of the house that I forgot.

Chocolate Pecan Tart

Serves 8

• 2 large eggs
• 2/3 cup sugar
• 1/2 cup light corn syrup
• 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
• 3/4 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chunks
• 1 1/3 cups pecan halves
• 1 tablespoon bourbon (optional)
• 1 store-bought refrigerated pie crust (not in a pie plate)

1. Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about an inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
2. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
3. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.