I made this recipe for Thanksgiving as a lighter alternative to pecan pie. I served it with homemade bourbon whipped cream and it was a huge hit! It has just the right amount of gooey filling without over doing it; and the pecans on the top are perfectly toasted. Since I didn't have a tart pan, I used a pie plate, which worked out just fine.
Preheat oven to 350 degrees F.
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 degrees 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.
Make the tart a day ahead, and store it in the refrigerator. Best served with Bourbon Whipped Cream (below).
To make Bourbon Whipped Cream: I whipped one pint of whipping cream until soft peaks formed. I added 3 tablespoons powdered sugar then 3 tablespoons bourbon and continued beating until peaks formed.
Source: Cooking Light
By Stephanie from Hillsboro, OR
This sounds good. :-) I add 1/2 teaspoon of vanilla per pint of cream to my bourbon whipped cream. ;-)
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