Chocolate Fudge Pecan Tart

Yield:
10 servings

Ingredients:

  1. CRUST:
  2. 1 pkg. (15 oz.) Pillsbury Refrigerated Pie Crusts
  3. 1/2 cup chopped pecans
  5. FILLING:
  6. 3/4 cup firmly packed brown sugar
  7. 3 tablespoons unsweetened cocoa
  8. 1 tablespoon coffee-flavored liqueur or cooled coffee
  9. 1 tablespoon butter or margarine, softened
  10. 1 teaspoon vanilla
  11. 1 egg
  12. 1/2 cup chopped pecans
  13. 1/2 cup miniature semi-sweet chocolate chips
  15. TOPPING:
  16. 1/2 cup whipping cream
  17. 1 tablespoon powdered sugar
  18. 1 teaspoon coffee-flavored liqueur or cooled coffee
  19. Chocolate curls, if desired
Directions:

1. Heat oven to 450 F. Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom or 9-inch pie pan. (Refrigerate remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Sprinkle 1/2 cup pecans over crust; press firmly into crust. Bake at 450 F. for 9 to 11 minutes or until crust is light golden brown.

2. Meanwhile, in medium bowl, combine brown sugar, cocoa and 1 tablespoon liqueur; blend well. Add butter, vanilla and egg; blend until smooth. Pour into baked crust; sprinkle with 1/2 cup pecans and chocolate chips. Reduce oven temperature to 350 F. Bake 20 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled.

3. In small bowl, combine all topping ingredients except chocolate curls. Beat until stiff peaks form. Pipe or spoon whipped cream around edges of tart; top with chocolate curls. Store in refrigerator.

Recipe compliments of The Pillsbury Company



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