I hope you all had a wonderful Thanksgiving! We had a great day spent with family, eating amazing food. I am still stuffed!
I created a new dessert for the big day. I love pecan pie, but I wanted to do something different, give it a twist. So I came up with this gorgeous salted pecan tart with a chocolate drizzle. It's sweet, salty, and absolutely delicious.
Don't take my word for it, try it for yourself! It's the perfect dessert for any holiday party.
Salted Pecan Tart with Chocolate Drizzle
Recipe written by The Chef Next Door
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1 pie crust, either homemade or refrigerated pie dough
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup Agave nectar
2 Tbsp unsalted butter, melted
1 Tbsp pure vanilla extract
1/2 tsp salt
3 large eggs
1 cup pecan pieces
1 ounce bittersweet chocolate
- Preheat the oven to 350 degrees.
- Carefully fit the pie dough into a 9-inch round removable-bottom metal tart pan coated with baking spray. Gently press the dough into the bottom and the sides of pan. Line the bottom of the dough with a piece of foil and arrange pie weights or dried beans on foil. Bake for 15 minutes or until edges are lightly browned. Remove the pie weights and foil and cool the crust on a wire rack.
- Combine the corn syrup, brown sugar, Agave, butter, vanilla, salt and eggs in a large bowl, stirring until well combined. Fold in the pecans, then pour the pecan mixture over crust.
- Bake the tart for 35-40 minutes or until set. Cool for about 20 minutes in the pan on a wire rack. Remove the sides of the tart pan and slide tart onto a serving platter.
- Place the chocolate in a microwave-safe bowl and microwave on high for about a minute, until chocolate melts, stirring every 15 seconds. Drizzle chocolate over top of tart. Sprinkle with sea salt.