Photo: Jonny Valiant; Styling: Deborah Williams
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.
How to Make It
Step 1
Arrange 1 rack in lower third of oven. Preheat oven to 350°.
Step 2
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.
Step 3
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.
Step 4
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.
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