This Thanksgiving Feast dessert is so easy to make and is always a crowd pleaser!
Chocolate Pastry Crust
1 cup flour
1/4 cup brown sugar
3 tablespoons cocoa
1/2 cup cold butter
2 tablespoons milk
1 teaspoon vanilla
Pecan Tart Filling
3 eggs
1 cup brown sugar
1/3 cup melted butter
1 cup light corn syrup
1/2 teaspoon vanilla
1 1/3 cups toasted pecan halves
chocolate syrup
Preheat oven to 350 degrees.
Combine flour, brown sugar and cocoa in food processor.
Cut butter into pieces, then add to food processor until coarse pieces form.
Add milk and vanilla to mixture and combine until just blended.
Using 9” or 10” tart pan with removable bottom, press dough up the sides and evenly cover
the bottom of the pan.
Bake in oven for about 15 to 20 minutes or more until cooked through.
Slightly toast pecans at 350 degrees for about 3 minutes.
Line bottom of cooked chocolate tart crust in a pretty pattern with toasted pecans and let cool.
Beat eggs in mixer.
Add brown sugar and mix.
Stir in melted butter and corn syrup.
Add vanilla and pour over pecans (some pecans will rise to the top but most of the design will
stay in place)
Bake for 35 to 45 minutes till set and beginning to brown.
Cool completely and decorate top with chocolate syrup. Served chilled or at room temperature.
I like to freeze the cake ahead of my event in the pie tart which makes it even easier to take out
of the pan. I then decorate it the day of or day before the event.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 1 cup flour
- ¼ cup brown sugar
- 3 tablespoons cocoa
- ½ cup cold butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 eggs
- 1 cup brown sugar
- ⅓ cup melted butter
- 1 cup light corn syrup
- ½ teaspoon vanilla
- 1⅓ cups toasted pecan halves
- chocolate syrup
- Preheat oven to 350 degrees. Combine flour, brown sugar and cocoa in food processor. Cut butter into pieces, then add to food processor until coarse pieces form. Add milk and vanilla to mixture and combine until just blended. Using 9” or 10” tart pan with removable bottom, press dough up the sides and evenly cover the bottom of the pan. Bake in oven for about 15 to 20 minutes or more until cooked through. Slightly toast pecans at 350 degrees for about 3 minutes. Line bottom of cooked chocolate tart crust in a pretty pattern with toasted pecans and let cool. Beat eggs in mixer. Add brown sugar and mix. Stir in melted butter and corn syrup. Add vanilla and pour over pecans (some pecans will rise to the top but most of the design will stay in place). Bake for 35 to 45 minutes till set and beginning to brown. Cool completely and decorate top with chocolate syrup. Served chilled or at room temperature.
OMG, Vicki! This is to die for – I may have to make this :o) Your photography is amazing!
Thanks Karen! Enjoy!