CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
CHOCOLATE COCONUT PECAN TART
This dessert adds coconut and pecans to a buttery chocolate shortbread crust, which is baked it until the whole thing is glossy and crisp on top. It tastes a little like pecan pie and a little like a candy bar - which is to say perfect.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
- On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
- Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
- Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 45 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 92 milligrams, Sugar 27 grams, TransFat 1 gram
CHOCOLATE PEANUT BUTTER PIE
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!
Provided by Anna
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
- In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
- Top pies with whipped topping when ready to serve.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g
CHOCOLATE PECAN TART
Provided by Food Network
Yield 10 servings
Number Of Ingredients 20
Steps:
- To make the crust:
- Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
- Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
- On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
- Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
- Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
- Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
- To make the filling:
- In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
- Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
- Place the tart shell on a baking sheet.
- In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
- Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
- Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
- Let cool completely before removing the tart ring.
- Serve each wedge of tart with a dollop of the cocoa whipped cream.
- Cocoa Whipped Cream:
- Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.
PECAN CHOCOLATE TART
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
- In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
PEANUT BUTTER CHOCOLATE TART
Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 448 calories, Fat 32g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 299mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
VELVETY CHOCOLATE BUTTER PECAN PIE
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE PEANUT BUTTER PECAN TART
Perfect for summer, this 6 ingredient, no bake ice box pie can be made a day ahead. From Chef Patafio, Four Season Resort, Scottsdale, AZ. Prep time does not include refrigeration
Provided by Lorac
Categories Pie
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Chop chocolate into small pieces and place in a bowl.
- In a large saucepan, bring cream and butter to boil.
- Pour hot mixture over chocolate and stir until the chocolate has melted and the mixture is smooth.
- Stir in pecans and peanut butter, pour into pie shell and refrigerate until set.
- Serve with whipped or ice cream.
More about "chocolate peanut butter pecan tart recipes"
CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 10Estimated Reading Time 7 mins
- Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
- Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
- Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill, uncovered, in the refrigerator for 3 more hours.
- To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.
CHOCOLATE PECAN TARTS | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
CHOCOLATE PECAN TART - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE PEANUT BUTTER TART | BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE FUDGE PECAN PIE TART - HOW SWEET EATS
From howsweeteats.com
CHOCOLATE PEANUT BUTTER TART - SAVOR THE BEST
From savorthebest.com
RICH CHOCOLATE PECAN TART | EASY AND ELEGANT - BAKE OR …
From bakeorbreak.com
CHOCOLATE AND PECAN BUTTER TARTS - CLOSET COOKING
From closetcooking.com
BROWN BUTTER CHOCOLATE PECAN TART | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
REESE’S CHOCOLATE PEANUT BUTTER TART - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE PEANUT BUTTER TART | TOLL HOUSE® - VERY BEST BAKING
From verybestbaking.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
DARK CHOCOLATE PEANUT BUTTER PECAN PIE - WRY TOAST
From wrytoasteats.com
CHOCOLATE PEANUT BUTTER TART – SMITTEN KITCHEN
From smittenkitchen.com
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
From allrecipes.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
PECAN BUTTER TARTS RECIPE - SIMPLY STACIE
From simplystacie.net
CHOCOLATE PEANUT BUTTER TART - THE COZY PLUM
From thecozyplum.com
RECIPE - CHOCOLATE PEANUT BUTTER TART
From lcbo.com
30+ EASY PEANUT BUTTER RECIPES • BAKERITA
From bakerita.com
CHOCOLATE PEANUT BUTTER TART - COOKIE AND KATE
From cookieandkate.com
SALTED CHOCOLATE PEANUT BUTTER TART - BLUE BOWL
From bluebowlrecipes.com
DECADENT DARK CHOCOLATE PECAN TART RECIPE - HOSTESS AT HEART
From hostessatheart.com
CHOCOLATE PEANUT BUTTER TART RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE PEANUT BUTTER PECAN TART RECIPE - FOOD.COM
From pinterest.com
PECAN AND CHOCOLATE TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
BEST CHOCOLATE-PECAN BUTTER TART CRACK RECIPES | FOOD …
From foodnetwork.ca
3-INGREDIENT CHOCOLATE PEANUT BUTTER TART - RUN2FOOD
From run2food.com
CHOCOLATE PECAN TART - NO CORN SYRUP! - FIFTEEN SPATULAS
From fifteenspatulas.com
CORNSTARCH PEANUT BUTTER COOKIES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE AND COCONUT PECAN TART RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE PEANUT BUTTER PECAN PIE CHEESECAKE BARS | RECIPE
From pinterest.ca
BROWN BUTTER CHOCOLATE PECAN TART - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CHOCOLATE-PEANUT BUTTER PRETZEL TART - JUST A TASTE
From justataste.com
CHOCOLATE PEANUT BUTTER TART - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
PEANUT PIE - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #eggs-dairy #fruit #easy #refrigerator #potluck #dinner-party #kid-friendly #pies #chocolate #nuts #dietary #comfort-food #taste-mood #to-go #equipment
You'll also love