An impressive lattice on this chocolate tart is easily achieved with a crinkle cutter and a simplified assembly method.
I dislike the aftertaste of refrigerated pie crusts from the store. Use a mix or one of my other pie crust recipes.
1/3 cup semi-sweet chocolate chips
1 tbsp butter
3/4 cup pecan halves
3/4 cup packed brown sugar
2 tbsp light corn syrup
1/2 tsp vanilla
1 15 ounce package refrigerated pie crusts, softened as directed on package
Additional pecan halves, vanilla ice cream, and Chocolate Crizzle Designs
Corn syrup is a sweet syrup extracted from corn that is available in light and dark varieties. For this recipe, choose light corn syrup for a mild flavor that allows the chocolate to shine through. Corn syrup contributes chewiness to this tart's flavorful filling.
1. Preheat oven to 375°F. In a bowl, combine chocolate chips and butter. Microwave on HIGH 20-40 seconds until melted and smooth, stirring after each 20-second interval. Finely chop pecans. Add pecans, brown sugar, egg, corn syrup and vanille to chocolate mixture; whisk and set aside.
2. Unroll one pie crust onto lightly floured baking stone and roll to a 13-inch circle. Unroll second pie crust and gently fold in half. Starting in center, cut folded crust crosswise into twelve 3/4-inch-wide strips using a crinkle cutter; discard ends so all strips are crinkled.
3. Spoon pecan mixture over center of crust on baking stone; spread to a 10-inch circle. Carefully twist six of the pie crust strips and place evenly over filling in horizontal rows. (Place longest strips across widest point.) Twist remaining strips and lay over filling in vertical rows, forming a lattice pattern. Firmly press ends of strips only edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional pecan halves between lattice strips, if desired.
4. Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. To serve, cut into wedges using a sharp knife and serve with ice cream and Chocolate Drizzle Designs if desired.
Yield: 12 servings
total fat: 17 grams
saturated fat: 67 grams
cholesterol: 25 mg
carbohydrates 37 grams
protein: 3 grams
sodium: 150 mg
fiber: < 1 gram