Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

Julianna Grimes
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

  • Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Nutrition Facts

277 calories; calories from fat 32%; fat 10g; saturated fat 2.7g; mono fat 3g; poly fat 1.5g; protein 2.4g; carbohydrates 45.2g; fiber 0.7g; cholesterol 39mg; iron 0.9mg; sodium 156mg; calcium 32mg.
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