Chocolate Maple Pecan Tart

Happy Thanksgiving!!!!!

I’m currently blogging at the Tripoley table, waiting for the Aggie game to start up again. Like clockwork, every Thanksgiving day ends with an intense game of family Tripoley (a thrilling combination of rummy, poker, and hearts. Thus, I learned how to count at a fairly early age) leftover turkey sandwiches, football, and generous slices of pecan pie. This Thanksgiving, I wanted to experiment with our Pecan Pie component. After recipe browsing and research gathering, I developed a Chocolate Maple Pecan Tart to satisfy all the sweet teeth in the house.

First, add an egg yolk, water, melted butter and canola oil to a small bowl. 

Whisk until combined and set aside.

Next, combine 1/2 cup of halved pecans and 1 tablespoon of sugar in a food processor. Mix until pecans are small and crumbly.

Add flour and salt and slowly drizzle in egg yolk and butter mixture. Pulse until combined. (Mixture should be damp enough to stick together). Press into a 9 inch pie plate. Bake at 375 for 8 minutes and set aside. After crust is done, turn the oven down to 325.

Meanwhile, combine 1/2 cup maple syrup, 2 eggs, rum (if using), 1/2 cup brown sugar, and salt in a medium bowl. Mix in 1 1/2 cup pecans and 1/2 cup chocolate chips.

Pour mixture into crust. Bake for 20 minutes and cover the edge of the crust with tin foil.

Bake for 10 more minutes or until the center is set. Top with whipped cream and enjoy!

Chocolate Maple Pecan Tart 
Yield: 1 9 inch pie  | Active Time: 40 minutes | Baking Time: 40-50 minutes.

Ingredients:

CRUST:
1 large egg yolk
4 tablespoons butter, melted
2 tablespoons canola oil
1 tablespoon water
1/2 cup pecan halves
1 tablespoon granulated sugar1 cup plus 2 tablespoons white whole wheat flour
1/4 teaspoon salt

FILLING:
1 1/2 cups pecan halves
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1/2 cup packed dark brown sugar
2 teaspoons rum
1/2 cup semi sweet chocolate chips

Directions:
1. First, add an egg yolk, water, melted butter and canola oil to a small bowl. Whisk until combined and set aside.
2. Next, combine 1/2 cup of halved pecans and 1 tablespoon of sugar in a food processor. Mix until pecans are small and crumbly.
3. Add flour and salt, pulse until combined.
4. Slowly drizzle in egg yolk and butter mixture and pulse. Mixture should be damp enough to stick together.
5. Press mixture into a 9 inch pie plate. Bake at 375 for 8 minutes and set aside. After crust is done, turn the oven down to 325.
6. Meanwhile, combine 1/2 cup maple syrup, 2 eggs, rum (if using), 1/2 cup brown sugar, and salt in a medium bowl. Mix in 1 1/2 cup pecans and 1/2 cup chocolate chips.
7. Pour mixture into crust. Bake for 20 minutes and cover the edge of the crust with tin foil. Bake for 10 more minutes or until the center is set. Top with whipped cream and enjoy!

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