Wednesday, November 30, 2011

Bourbon Pecan Tart

Thanksgiving has always been my favorite holiday. I love spending time with my family, eating great food and of course Black Friday shopping! After a short school week last week I headed to St. Louis where I spent my Thanksgiving break with my family. Thursday was a day full of cooking, eating, and eating some more. Instead of a classic pecan pie we used the below bourbon pecan tart recipe from Cooking Light. I have made this recipe numerous times and it never disappoints. This is super easy recipe that is perfect for any holiday (or regular day) dessert.

Bourbon Pecan Tart
** from Cooking Light

1 c. light brown sugar
3/4 c. dark corn syrup
3 T. flour
2 T. bourbon
2 T. molasses
1 T. butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs
1 large egg white
2/3 cup pecan halves (you may want to add extra)
refridgerated pie crust
1/2 ounce bittersweet chocolate chips

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon pecan mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a Ziplock bag; microwave on HIGH 1 minute or until melted. Stir until smooth and cut the edge of the bag. Drizzle chocolate over tart.

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