Thanksgiving Bonus: Chocolate Pecan Tart

While pumpkin pie reigns supreme on our Thanksgiving table, Chocolate pecan pie is a midwest family favorite. A few years ago I took to making this as a tart, given the richness of the filling, the thinner tart is much more reasonable, and gives a good ratio of crust to filling. 

Ingredients

Crust

1 1/4 cup flour

1 teaspoon sugar

1/2 cup cold salted butter, cut into small cubes

Filling
2 large eggs
2/3 cup sugar
1/2 cup dark corn syrup
4 tablespoons melted butter, and 2 tablespoons chilled and cut into small pieces
1 teaspoon vanilla extract
1/3 cup dark chocolate chips
1 1/3 cups pecan halves
2 tablespoons bourbon

Pulse flour and sugar in a food processor to combine. Add butter and pulse until it resembles coarse meal. Add 2 tablespoons ice water and pulse until dough is crumbly but holds together, if needed add up to 2 additional tablespoons of ice water.

Turn out onto a floured surface, knead a few times until it comes together. Flatten into a disc, wrap in plastic, and refrigerate at least 1 hour.

Preheat the oven to 350 degrees, rack in the center of the oven. Roll out the pie dough to a 12 inch round, about 1/8 inch thick. Place dough into 9 inch tart pan with a removable bottom. Press dough into bottom and up sides of pan, trim excess. 

In a large bowl ,whisk eggs, sugar, corn syrup, melted butter and vanilla. 

Toast 1/2 the pecans in a pan on the stove top until they are fragrant, add to the mixture and stir gently. 

Sprinkle the chocolate chips in the bottom of the tart shell. Pour the filling over the chocolate. Arrange the remaining pecans on top, in whatever pattern your heart desires. Dot the top with the chilled butter. 

Place the tart pan on a baking sheet and bake until the filling is set, 45-50 minutes. If the pecans are browning too quickly tent the top with foil. Right away when you remove it from the oven, drizzle with the bourbon. YUM!

The leaves are cut out from extra pie dough and brushed with food coloring. Nothing complicated!