Fudge Truffle-Pecan Tart

Southern Living
Makes 8 to 10 servings


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1/2 cup butter or margarine, softened
3/4 cup firmly packed light brown sugar
3 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, melted
2 teaspoons vanilla extract, divided
1/2 cup all-purpose flour
1 cup finely chopped pecans
2 teaspoons instant coffee granules
1 cup whipping cream
2 tablespoons granulated sugar
Garnish: shaved chocolate


Beat butter and brown sugar at medium speed with an electric mixer until blended; add eggs, beating well. Stir in melted chocolate, 1 teaspoon vanilla, and next 3 ingredients. Pour into Chocolate Tart Shell.

Bake at 375° for 20 minutes. Cool on a wire rack 30 minutes.

Beat cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Stir in remaining 1 teaspoon vanilla. Dollop cream around tart; garnish, if desired.

Chocolate Tart Shell: Combine 1 1/4 cups chocolate graham cracker crumbs and 1/3 cup melted butter; press into the bottom of a 10-inch tart pan. Bake at 350° for 6 minutes; cool on a wire rack.

Created date

October 2003