Chocolate Pecan Tart Recipe

Happy Thanksgiving!  I hope that you are spending time with your friends and family today and enjoying great food.  Here is a recipe for a chocolate pecan tart that is a cross between chocolat-y goodness and a pecan pie.  I have been hesitant to make pecan pies lately because many recipes (including this one) call for corn syrup and that is an item that I do not eat any longer.  This was my dilemma in the grocery store yesterday.  Luckily, JP found me and set me straight.  He recommended brown rice syrup as a substitute.

What is brown rice syrup?  It is made from brown rice, has some trace minerals, is half as sweet as sugar, can be purchased as organic and is one of the healthiest sugar substitutes available.  It is more easily substituted for corn syrup or honey because it is a similar consistency.  It can also be substituted for refined sugar in 1-1/4 cup for 1 cup of sugar.

Chocolate Pecan Tart

Adapted from Cooking Light

1/3 cup packed brown sugar (or substitute brown rice syrup and molasses)

2 tblsp all-purpose flour

1/4 tsp kosher salt

1/2 cup brown rice syrup

2 tblsp butter, softened

4 ounces bittersweet chocolate, finely chopped

1 cup local pecan pieces

1/2 tsp vanilla extract

3 Mesa Top Farm eggs, beaten

Pie crust (see below)

Combine brown sugar, flour and salt in a heavy saucepan over a medium temperature, stirring with a whisk. Add brown rice syrup and bring to a boil. Cook until the sugar dissolves. Remove from heat. Add butter and chocolate and stir until dissolved. Cool to room temperature and add walnuts, vanilla and eggs. (make sure that the mixture is not hot or it will scramble the eggs).

Add the filling to pie dough in a tart pan. Bake at 350 degrees for 33 minutes.  Cool for at least 20 minutes and remove from pan.  Enjoy!

Pie Crust

From 1000 Vegetarian Recipes

1-1/4 cups all purpose flour

3/4 cup local whole wheat flour

1 tsp kosher salt

1/2 cup cold butter

1/4 cup shortening

4 to 5 tblsps ice water



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