Chocolate-Pecan Tarts
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
12
Serves 10 to 12.
We put a new twist on classic pecan pie, baking it in the shape of a tart and enriching the dessert with bittersweet chocolate. Crunchy pecans evoke the autumn harvest, and chocolate adds another layer of flavor. To speed preparation, this recipe incorporates our ready-to-use filling that includes mammoth pecan halves, French brandy and pure vanilla.
Ingredients:
- 1 lb. store-bought frozen puff pastry, thawed
- 1 egg, beaten
- 1 jar (30.5 oz.) pecan pie filling
- Boiling water, as needed
- 3 eggs, lightly beaten
- 4 oz. bittersweet chocolate, cut into small pieces
- Lightly sweetened whipped cream for serving
Directions:
Divide the puff pastry in half. Roll out each piece into a 16-by-6-inch rectangle. Fit each piece into a 14-by-4-inch tart pan. Cover with plastic wrap and refrigerate until cold, about 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake the tart shells until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the centers are golden, 7 to 10 minutes more. Transfer the pans to a wire rack and let the tart shells cool completely, about 30 minutes. Brush the shells with the beaten egg. Reduce the oven temperature to 325°F.
Remove the lid from the pecan pie filling jar. Place the jar in a large heatproof bowl and pour enough boiling water into the bowl to come three-fourths of the way up the sides of the jar. Let stand for 15 minutes.
Carefully pour the filling into another large bowl, add the eggs and stir until well combined. Stir in the chocolate. Divide the filling between the tart shells. Bake until the filling is puffed and just set, 15 to 20 minutes.
Transfer the pans to the wire rack and let the tarts cool completely, about 2 hours, before serving. Accompany each slice with a dollop of whipped cream.
Position a rack in the lower third of an oven and preheat to 400°F.
Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake the tart shells until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the centers are golden, 7 to 10 minutes more. Transfer the pans to a wire rack and let the tart shells cool completely, about 30 minutes. Brush the shells with the beaten egg. Reduce the oven temperature to 325°F.
Remove the lid from the pecan pie filling jar. Place the jar in a large heatproof bowl and pour enough boiling water into the bowl to come three-fourths of the way up the sides of the jar. Let stand for 15 minutes.
Carefully pour the filling into another large bowl, add the eggs and stir until well combined. Stir in the chocolate. Divide the filling between the tart shells. Bake until the filling is puffed and just set, 15 to 20 minutes.
Transfer the pans to the wire rack and let the tarts cool completely, about 2 hours, before serving. Accompany each slice with a dollop of whipped cream.
Serves 10 to 12.
Williams-Sonoma Kitchen.