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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.
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
These tarts taste just like pecan tarts but contain NO NUTS. They are absolutely a hit where ever I take them. Enjoy!
Heat until dissolved
At Christmas, I top off with a red cherry!
Cream butter and sugar; add eggs, mixing well. Add flour and salt and stir until blended. Stir in chocolate morsels and pecans. Spoon mixture into tart shells, filling three-fourths full. Bake at 350 degrees for 25 minutes or until lightly browned.
Combine all ingredients, and stir until blended. Shape dough into 72 balls, and chill. Place in greased miniature muffin pans, shaping each ball into a shell.