Monday, January 18, 2016

Pecan Chocolate Chip Tart

This tart is a family favorite (I feel like I say that about everything, but it really is)! We make it for every occasion, but most often from Christmas! It is super delicious and super quick to make. As I was reading the recipe, I asked my mom if we stored our tart in the fridge and we both thought about it for a second and then realized IT NEVER LASTS LONG ENOUGH TO BE STORED, hah! This tart is loved by people of all ages! Try it out, I promise it won't disappoint!

Pecan Chocolate Chip Tart
For the crust:
1 1/2 cups all-purpose Flour
1/2 teaspoon Salt
1/4 cup (1/2 stick) cold, Butter
1/2 cup Shortening
1 1/2 Tablespoons cold Water
For the filling:
5 Tablespoons Butter
1 cup light Corn Syrup
1/2 cup packed Brown Sugar
1/2 teaspoon salt
1 1/4 teaspoons Vanilla Extract
3 eggs
1 1/4 cups Pecan Halves
1/2 cup semisweet Chocolate Chips


In a food processor (or by hand in a large mixing bowl), combine flour and salt. Process a few seconds. Cut in butter and shortening until mixture resembles coarse crumbs. Between pulses, add 1 1/2 Tablespoons cold water until particles begin to hold together. Remove and press dough into a 9 inch tart pan with a removable bottom (you can also make this in a 9 inch pie plate). 
1) Preheat oven to 375° Fahrenheit. Bring butter to a simmer in a small sauce pan. Continue to simmer 1 to 2 minutes longer until butter becomes light brown. Remove from burner. With a fork, stir corn syrup, brown sugar, salt, vanilla, and eggs in a large bowl until smooth. Stir in half of the browned butter.
2) Spread pecans and half of the chocolate chips in prepared pastry shell.
3) Slowly pour egg and sugar mixture over the top. Sprinkle remaining chocolate chips over the top. Drizzle other half of browned butter on top of tart.
4) Bake for 40 minutes until golden brown and puffy. Remove from oven, let cool, and serve with a dollop fresh whipped cream. Store in the refrigerator (if it lasts that long, hah).

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