A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup light-colored corn syrup
2 tablespoons butter (at room temperature)
4 ounces bittersweet chocolate, finely chopped
1 cup walnut halves
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
Arrange 1 rack in lower third of oven. Preheat oven to 350°.
Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.
Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.
Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.
I expected more. I didn't find anything wrong with it other than being ordinary. I also made this as one of my Thanksgiving desserts, and was glad I had two others to offer. I followed the recipe exactly. It was dense, which I expected, but there was no wow! it was chocolate but with no intensity. I served homemade whipped cream with it, and that helped but not much. Perhaps a tsp of instant expresso coffee might energize it.
Made this as a Christmas dessert and it was a big hit. I used a pie plate since I don't have a tart pan, and it still came out very good. As others have said, the chocolate taste is more mild than intense. Next time I may add a tablespoon or two of espresso or creme de cacao to intensify the flavor.
Found this very easy to make. I used 3 unsweetened and one semi-sweet square and regular corn syrup as that's what I had on hand. Also used pecans as others had. Would be good served with a bit of ice cream as the dessert is dense like a brownie. A definite make again.
This has potential with a little tweaking. I followed the recipe exactly. The end result was a little under-whelming. As other have said, it isn't very chocolatey. It was very mild. I will make this again but next time I am going to mix milk chocolate with the bittersweet and take another poster's suggestion of using hazelnuts instead of walnuts.
The recipe is a good start but it needs a little personal touch.
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