They say that imitation is the sincerest form of flattery. I guess you could call this imitation but it’s probably more accurate to say that I flat-out stole the idea for the picture above from a magazine. I remember seeing it in the check-out line at the grocery store a couple of months ago and thinking, “That would be fun.” And it was 🙂
Baking a deep dish pecan pie for a household of two doesn’t quite make sense. But, armed with a mini tart pan and some of those plastic leftover containers, you can make a small pecan pie “tart” and freeze the rest of your pecan pie filling ’til the next time you’re craving dessert. It’s pecan pie on-demand!
Pecan Pie Tart with Chocolate
The classic pecan pie, dressed up in tart form.
- For the crust:
- 1 stick cold unsalted butter, cubed
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup ice water, divided
- For the pie:
- 3 eggs
- 1 cup sugar
- 1 cup Karo Dark Corn Syrup
- 2 Tbsp butter, melted
- 1 Tbsp Tahitian vanilla extract
- 2 cups pecans, chopped or halved
- 1 oz dark chocolate, chopped
- *To make the crust:
- Cube the cold butter and place back in the fridge/freezer while assembling the other ingredients. Add flour, butter, salt, and 2 Tbsp ice water to the food processor and process until the mixture resembles course meal. Add ice water one Tbsp at a time until the mixture comes together and forms a ball. Place dough ball onto a lightly floured wax or parchment paper and flatten into a disk. Wrap tightly and refrigerate for 45 minutes.
- Roll dough between two pieces of wax or parchment paper. Transfer to a 9-inch tart pan and press into the fluted sides and bottom.
- *To make the tart:
- Preheat oven to 350F. Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Place pecans in the pie shell, evenly spread. Pour filling into pie crust and put into the oven after the pecans have risen to the top. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
- For the tart, I placed a couple of handfuls of chopped pecans in the tart pan. Spooned enough filling to come up 3/4 the side of the tart, and placed the rest of the filling in freezer-safe containers for future tarts.
- Melt chocolate in the microwave. Drizzle over tart. Lick spoon.
Yields: 1 9-inch tart or 4 5.5-inch tartlets
Estimated time: 2 hours