Honey-Pecan Tart with Bittersweet Chocolate Drizzle

Traditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from myrecipes.com

Ingredients

  • 1/2

    (14.1-ounce) package refrigerated pie dough

  • Baking spray with flour

  • 3/4

    cup light-colored corn syrup

  • 1/2

    cup packed brown sugar

  • 1/4

    cup honey

  • 2

    tablespoons unsalted butter, melted

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • 3

    large eggs, lightly beaten

  • 1

    cup pecan halves, toasted

  • 1

    ounce bittersweet chocolate, finely chopped

Directions

1. Place the oven rack at lowest setting. Preheat oven to 350°. 2. Gently fit pie dough into a 9-inch round removable-bottom metal tart pan coated with baking spray. Gently press dough against bottom and sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 350° for 15 minutes or until edges are lightly browned. Remove pie weights and foil; cool crust on a wire rack. 3. Combine corn syrup and next 6 ingredients (through eggs) in a large bowl, stirring until well combined. Gently fold in pecans. Pour pecan mixture over crust. Bake in lowest part of oven at 350° for 35 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. 4. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 15 seconds. Drizzle chocolate over top of tart.

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