Why is it that 99.9% of all of our so called “family traditions” focus on food? I think we invite anything wonderful to eat to become a tradition in our home for any occasion.
Pecan Chocolate Tart is one of those new divine Thanksgiving pie traditions. I like making this tart because it isn’t quite as sweet as a deep dish pie can be.
The key to a great Pecan Pie comes right down to the pecans you bake in it. Remember “garbage in, garbage out”. If you use quality ingredients, you are bound to have fabulous food.
This recipe does use corn syrup. If you are concerned about the use of corn syrup, take a few minutes and read what David Lebovitz has to say about the matter. Why and When to Use or (Not Use) Corn Syrup. After reading his article, you make the decision on your own.
For this wonderful Tart you will need:
2 large eggs
1/4 cup sugar
1/4 cup Lyle’s Golden Syrup or honey
1/2 cup plus 2 tablespoons light corn syrup
1/4 cup light cream
2 tablespoons unsalted butter, melted and cooled to room temperature
2 1/4 cups large pecans
1/2 cup semi-sweet chocolate chips
1 prepared (unbaked) Pie Crust
9-inch tart pan with a removable bottom
Following the directions for the Pie dough. Remove a disk of dough from the refrigerator and place on a lightly floured surface.
Roll the dough into a 11-inch circle.
I like to roll the crust onto the rolling pin….
Unroll the dough over the top of the tart pan.
Press the dough firmly into the crimped edges.
Take the rolling pin and run it across the top of the tart pan. This will cut the dough just super slick.
Remove the extra dough. Use the extra dough to make yourself a treat. Sprinkle with sugar and cinnamon then bake in the preheated 375 degree oven until golden.
Place the unbaked tart shell on a lined baking sheet. Set aside.
In a large bowl, beat the eggs.
Slowly add the sugar, whisking all the time.
Add the golden syrup or honey.
I have just come to love Lyle’s Golden Syrup. I love the golden flavor it gives to this pie.
(Is golden a flavor?)
Corn syrup.
The light cream.
Mix together and beat well.
Stir in pecans 
and chocolate chips.
Pour mixture into the prepared tart shell.
Spread evenly. 
Pop into a preheated 375 degree oven and bake for 50 to 55 minutes or until puffed and golden brown.
Perfection. Remove from oven.
Let cool for about 5 minutes. Not much longer or you won’t get it out of the tart pan.
Center the baked tart on top of a large can and the ring should just drop right off.
Remove the bottom metal pan from the tart.
I like to put my tart on a 10-inch card board round. Let cool completely.
You can, also, place the tart of a serving platter if you will be serving immediately
OR….
Oh shoot! I forgot to take a picture of the entire tart wrapped in plastic wrap.
Just go ahead and wrap the entire disk and tart in plastic wrap. Now wrap in a giant sheet of aluminum foil.
Wrap it up nice and tight and place in the freezer for up to 2 weeks.
Bam!! A “do ahead” recipe. Love them.
On Thanksgiving morning I will remove from the freezer and let thaw a room temperature.
Rich, buttery…just like eating candy. You could pretty this up with a scoop of ice cream.
I’m content to eat it just the way it is.
Oh baby! It’s just luscious and beautiful.
Pecan Chocolate Pie
2 large eggs
1/4 cup sugar
1/4 cup Lyle’s Golden Syrup or honey
1/2 cup plus 2 tablespoons light corn syrup
2 tablespoons unsalted butter, melted and cooled
1/4 cup light cream
2 1/4 cups Pecan halves
1/2 cup semi-sweet chocolate chips
1 prepare (unbaked) tart crust
9-inch tart pan
1. Preheat oven to 375 degrees.
2. Whisk the eggs an sugar together in a big bowl just enough to combine them. Whisk in the golden syrup and the corn syrup. Add the butter, cream and whisk until smooth. Stir in pecans and chocolate chips. Pour the mixture into the prepared tart shell.
3. Place the tart on the center rack in the oven and bake for 50-55 minutes, or until the filling is firm to the touch and the nuts and crust are golden brown.
4. Remove the tart from the oven, and set it on a wire rack to cool slightly.
5. To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced. Slide the outside ring of the pan down off the tart. Move the tart to your work surface, and slide the tart off the pan bottom onto a serving dish or cutting board.
6. Serve warm or wrap with plastic wrap then aluminum foil and freeze for up to 2 weeks.
Makes 1 9-inch tart.
Check out a the following links to other pies that I will be eating on Thanksgiving.
Always leave room for pie. Even if you have to skip the mashed potatoes and gravy.
Happy Turkey day.
Pies this good deserve to be eaten first!
Our family has a "PIE FIRST" Thanksgiving tradition: Put all the pies on the counter in the morning. Enjoy a slice of each for breakfast! Tuck into turkey, potatoes, and gravy in the afternoon. Have more pie later in the evening. Pie heaven!
WANT WANT WANT WANT WANT!
My mouth is watering..
Soon Tiffy, soon.
The only thing that looks better than your pecan tart is your cake stand. Is that FireKing?
I'm not sure. I bought them from Ebay thinking they were Jadite…they were advertised as Jadite, but I don't think they're vintage. I was hoping they were.
wow..janet that is perfection on a plate..Totally yum..And love your mommy and baby cake stand..
Thanks Aarthi. Your comments are always so uplifting. You make my day.
This is such a wonderful blog! I found it through Pinterest. Your bread recipe in an earlier post sounds amazing. I can't wait to try it. I love that you illustrate everything with pictures. Thanks so much. I will be visiting often! Is there a way to subscribe so I get an email with each post you publish?
You have made my day. Really! Oh, the bread my kiddos RAVED about this morning. They already have me making another loaf and my 10-year-old son that gets up at 5:30am every morning has offered to preheat the oven so the bread can be done before they leave for school! I am looking forward to making so many of your suggestions. AMAZING!!! I appreciate you sharing your knowledge with the world. And please, invite me over for dinner anytime! Ann
The bread is addicting. What a cute story. My son and I baked so much bread the first few months of discovery that we went through 100 lbs of flour. That's crazy! Happy thanksgiving. Thank you for such a fun comment.
Hey I just wanted to tell you how amazing I think your blog is – I found it over pinterest (as many others did I guess) and since English isn't my native language I'm very happy to see so many pictures with the recipes! it's really well explained, thank you! Cheers from Switzerland
Oh boy! Came across this wonderful recipe a couple of weeks ago and have been looking forward to making it for Thanksgiving. I forgot to get the light cream, think it would be almost as good with whole milk?
I Know I'm too late to respond. A few comments got away from me. Yes you can sub with milk.