Chocolate Pecan Tart

CHOCOLATE PECAN TART

Perhaps one of my favorite desserts is Chocolate Pecan Pie. And though I do sometimes feel a little guilty eating such a sugar-laden dessert, I do believe the holidays are the perfect excuse to throw that diet out the window and enjoy a slice or two of this delicious pie.

Makes one 11-inch tart

	All-purpose flour, for dusting
	Pastry for 1 one-crust pie, or 1 store-bought refrigerated pie crust
¼	cup (½ stick) unsalted butter, melted, plus more for the pan
4	ounces semisweet chocolate, melted
1	cup light corn syrup
¾	cup granulated sugar
¼	cup prepared coffee
3	large eggs, lightly beaten
½	teaspoon kosher salt
2	cups pecan halves

1. Preheat the oven to 375ºF. On a lightly floured surface, roll out the pie crust to a 13-inch round. Grease an 11-inch tart pan with butter. Line the tart pan with the pie crust, being careful not to stretch the pie crust as you work it into the corners of the tart pan. Chill for 15 minutes.

2.  In a large bowl, whisk together the melted butter and chocolate, mixing to thoroughly combine. Beat in the corn syrup, sugar, coffee, eggs, and salt. Stir in the pecans and pour the pecan mixture into the pastry-lined tart pan.

3.  Bake the tart in the preheated oven until the crust is golden brown and the filling is set, 40 to 50 minutes. Remove the tart from the oven and cool on a wire rack for at least 10 minutes before slicing into wedges and serving.