Pecan Meringue Cookies

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for a Passover or Easter treat. Start them the night before and let them cool slowly in the oven until morning. Continue readi…

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for a Passover or Easter treat. Start them the night before and let them cool slowly in the oven until morning.

Continue reading "Pecan Meringue Cookies" »

Honey Cheesecake with Pecan Crust

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by …

The post Honey Cheesecake with Pecan Crust appeared first on Baking Bites.

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by a cheese plate! The rich cheesecake is made with honey to give it a deep sweetness that contrasts well with the tang of cream cheese, while the pecan crust adds a slightly savory crunch for a texture that sets off the creamy cheesecake.

The honey cheesecake filling is easy to make. It can be done in the food processor or with a hand mixer. The filling includes a generous amount of cream cheese and both sugar and honey. Since honey is so dense, I find that adding a bit of sugar to the filling gives the finished cheesecake a more balanced texture. The honey is where most of the flavor in this recipe comes from, so it is worth choosing a good one to work with. Choose a honey with a rich, citrusy flavor for best results – one that is a local/raw or made from wildflowers is a good place to start. IF you work with a honey that is too mild, you won’t get as much honey flavor in the finished cheesecake.

You can use a prebaked graham cracker crust with this honey cheesecake filling, but you won’t get that delicious nuttiness of the pecans, which add a lot of depth to the dessert. As a result, I really encourage you to try the crust for this recipe, too. It starts with graham cracker crumbs and toasted pecans. You’ll need about 8-10 sheets of graham crackers to make enough crumbs and about 1 cup of toasted pecans. Both can be ground into crumbs in the food processor. You may have a bit extra if you have a standard (vs deep dish) pie crust, but when it comes to crumb crusts it is better to have a little extra crumb to work with than not enough!

The crumb crust has a delicious hint of honey from the graham crackers and a warm nuttiness from the pistachios. It’s not overly sweet on its own, although it does have a small amount of sugar added to it. The crust does need to be prebaked, but the filling can be poured in while the crust is still hot, so this recipe doesn’t take all that much time from start to finish.

The cheesecake will be ready to eat as soon as it has cooled to room temperature, but I highly recommend refrigerating it overnight and serving it the next day. Once chilled, the creamy cheesecake will feel much richer. Even better, the honey flavor will be amplified after the cheesecake sits, so you’ll taste more honey in every bite. Serve with toasted pecans if you really love nuts, or top with fresh berries and a drizzle of honey for a bit of contrast!

Honey Cheesecake with Pecan Crust
Graham Cracker Pecan Crust
1 1/2 cups graham cracker crumbs
3/4 cup finely ground toasted pecans
2 tbsp sugar
1/8 tsp of salt
7 tbsp butter, melted and cooled

Honey Cream Cheese Filling
2 (8-oz) packages cream cheese, room temperature
1/3 cup sugar
1/2 cup honey
2 large eggs
1/3 cup sour cream
1 tsp vanilla extract

Preheat oven to 350 degrees.
Make Graham Cracker Pecan Crust: In a medium mixing bowl, use a fork to toss together graham cracker crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture evenly onto bottom and sides of a 9-inch pie plate.
Bake for 12 minutes on bottom oven rack. Remove from oven and set aside while filling is prepared.

Make Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add in the honey, sour cream and vanilla extract. Pour into baked crust.
Bake for 30-35 minutes or until center is just set. Remove from oven and place on a wire rack. Cool for 2 hours, then refrigerate for at least 4-6 hours, or overnight.

Serves 8-10.

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These Masala Pecan Sandies Are Your Weekend Baking Project

Many people know Bien Cuit—the James Beard award–recognized bakery with three shops in New York City—for its bread. The name translates as “well done” in French, nodding to loaves that are taken beyond golden-brown, toward someplace darker, deeper, and…

Many people know Bien Cuit—the James Beard award–recognized bakery with three shops in New York City—for its bread. The name translates as “well done” in French, nodding to loaves that are taken beyond golden-brown, toward someplace darker, deeper, and sultrier. And yet, here at the Food52 office, we know Bien Cuit for something else entirely: its cookies.

Last year, for instance, when our co-founder, Amanda Hesser, found out that the bakery had halted production on its superlative shortbread, she took matters into her own hands: “You can’t do this to us! Please reconsider.” (Don’t worry, we got the recipe.)

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Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

This pecan crusted chicken salad is bringing allll the cheer in the new year.  Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good? I KNOW! I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite! We start […]

The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.

This pecan crusted chicken salad is bringing allll the cheer in the new year. 

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good?

I KNOW!

cara cara orange

I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite!

We start with some pecan crusted chicken. I’ve made pecan crusted chicken before (seriously how was that eight years ago?!) and threw it into a wrap, which was lovely. It’s funny because I made that pecan chicken based on the same salad that inspired me for this pecan chicken! I just can’t get away from it. 

I use the method that I always use – a wire rack, olive oil mist and high heat – to get the thick pecan “breading” on the outside. It’s fantastic! It also ups the chances that your kids will eat these (Emilia called them chicken nuggets multiple times) and heck, will make you enjoy the chicken more too.

If I do say so myself. 

pecan crusted chicken tenders

If you’re not feeling a salad, this chicken is great for any meal! Fantastic with some house sauce too.

pecan crusted chicken fingers

But if you are in the mood for a big salad bowl?

This one checks all the boxes!

The chicken is ridiculously flavorful AND also breaded, so it’s crisp and delicious. It adds that extra crunch to a salad. I know that I always want crunchy chicken tenders on a salad if I can get them. The “breading” of pecans is huge, because if you’re anything like me, I instantly want chicken more when it has a topping.

The cara cara oranges are slightly sweet and tart – so good. Citrus season is rocking my world. And the cucumbers are light and freshing.

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

The pickled onions are tangy and briney. You can find the recipe I use here. Make a batch each week and stick them in the fridge! They work on all the things.

The pecorino is rich and salty and adds the cheese to a salad that we all love, but does it with just a small sprinkling because it’s loaded with flavor. 

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Oh and the dressing! Triple citrus, whatwhat! We’re using lemon, orange and grapefruit. YUM.

I know this whole bowl is a little high maintenance – you have to make the chicken; there appear to be lots of ingredients in the dressing. However, if you’re in a pinch, just make the chicken ahead of time and use whatever dressing you prefer, from a bottle or whatever. Use mandarin oranges in juice as opposed to segmenting a fresh orange. Use a sliced shallot if you don’t have time for pickled onions. Make it your own and don’t let the ingredient list scare you! 

This is seriously such a wonderful, fresh salad for the new year. Adore it!

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

pecan crusted chicken

  • 1 pound boneless, skinless chicken tenders
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ⅓ cups unsalted pecans
  • 2 large eggs, (lightly beaten)
  • olive oil mist/spray

triple citrus vinaigrette

  • 2 tablespoons freshly squeezed orange juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons freshly squeezed grapefruit juice
  • 1 tablespoons honey
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

salad

  • 1 large bunch kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 cara cara oranges, (segmented)
  • 1 seedless cucumber, (sliced)
  • ½ cup whole pecans
  • ¼ cup shaved pecorino romano cheese
  • pickled onions, (if you want!)

pecan crusted chicken

  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil then top it with a wire rack. Spray the rack with nonstick spray.
  2. Season the chicken with the salt, pepper and garlic powder. Place the pecans in the bowl of a food processor and pulse until crumbs remain. (You can add a pinch of salt and pepper to the pecans but I love the buttery flavor without.) Place the pecans on a plate. Place the eggs on another large plate or bowl.
  3. Dip each chicken tender in the eggs then in the pecans, pressing gently to adhere. Place the tender on the wire rack and repeat with the remaining,
  4. Bake the tenders for 12 minutes then flip and bake for 12 minutes more.

triple citrus vinaigrette

  1. Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.

salad

  1. Place the kale on a cutting board and chop until shredded. Place the kale in the bowl and drizzle with 1 teaspoon of the olive oil. Massage the kale for 2 to 3 minutes until it’s all coated. Let sit for 5 minutes.
  2. Assemble the salad by adding the oranges, pecans, pickled onions, oranges, cucumbers and chicken to the kale. Drizzle on the dressing and pecorino. Serve

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Pretty much going to faceplant into this bowl. Because WOW.

The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.

Cranberry, Pecan and Bourbon Christmas Cake

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive …

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive without requiring a whole day of baking. This Cranberry, Pecan and Bourbon Christmas Cake is an easy-to-make bundt cake that is loaded with warm holiday flavors including sweet-tart cranberries and toasty pecans.

The cake batter is simple to put together, with vanilla extract and orange zest in the batter alongside a generous dose of bourbon. The bourbon also brings a vanilla-y flavor to the cake and gives it quite a lot of depth. While there is quite a bit of bourbon in the cake, the alcohol in it will burn off during baking, so there is no chance of catching a buzz even if you happen to overindulge in this dessert. If you want to skip the bourbon, you can substitute orange juice (freshly squeezed) to bring out more of the orange flavor already in the cake.

Whole cranberries and finely chopped, toasted pecans are folded in just before the batter is poured into a greased bundt pan. Whole cranberries not only look beautiful in the finished cake, but their tart sweetness is a nice contrast to the rest of the cake – especially once you’ve added a generous drizzle of Vanilla Orange Glaze to the top. I opted to finely chop the pecans to ensure an even distribution throughout every slice. If you like, feel free to sprinkle some chopped pecans on top of the cake after adding the glaze!

The cake is moist and dense, with a pound-cake like texture that will almost melt in your mouth. I love how all of these flavors come together and work so well, even though it may seem like there is quite a lot going on in this cake at first glance! The cake will keep for several days after baking when stored in an airtight container. That said, it’s ready to serve as soon as it has cooled, so feel free to cut yourself a slice right away.

Cranberry, Pecan and Bourbon Christmas Cake
3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup bourbon*
2 tsp orange zest
1 1/2 cups whole cranberries, fresh or frozen
3/4 cup finely chopped, toasted pecans

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, buttermilk, bourbon, orange zest and vegetable oil. Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in cranberries and chopped pistachios until well-distributed. Pour into prepared pan.
Bake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

*To substitute out the bourbon, use freshly squeezed orange juice instead.

Vanilla Orange Glaze
2 tbsp butter, melted and cooled
2 tsp vanilla extract
2 tbsp orange juice
2 tsp orange zest
1 1/2-2 cups confectioners’ sugar

Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Crunchy Pecan Praline Biscotti

Light and crunchy pecan praline biscotti dipped in a white chocolate praline coating and sprinkled with a caramel praline crunch, this pecan praline biscotti might just change your opinion of biscotti for good! No more rock hard biscotti! This praline biscotti is thinly sliced and perfectly baked for a delicately crispy crunch you’ll adore with […]

Light and crunchy pecan praline biscotti dipped in a white chocolate praline coating and sprinkled with a caramel praline crunch, this pecan praline biscotti might just change your opinion of biscotti for good!

No more rock hard biscotti! This praline biscotti is thinly sliced and perfectly baked for a delicately crispy crunch you’ll adore with coffee or simply on its own.

White chocolate dipped biscotti cookie sitting on the rim of a blue gingham coffee cup, with more biscotti in the background.

Biscotti has always been a cookie favorite of mine, especially around this time of year.

It’s just so darn shippable that, when you regularly send out a dozen cookie boxes to friends and relatives like I do, it’s hard not to love it’s durability. Not many cookies can arrive half way across the country and little worse for wear.

Plus, the fact that they were literally meant to be dipped in coffee means they are totally acceptable breakfast fare.

Cookies for breakfast? What’s not to love?

Rows of white-chocolate dipped biscotti neatly lined up on a baking sheet

This recipe is a hybrid of my orange and dark chocolate biscotti and ATK’s almond biscotti recipe from The Perfect Cookie. I added caramelized pecans and a bit of pecan praline flavoring, plus a dip of praline-infused white chocolate and sprinkled with crunchy praline crumbs for even more crunch. I know I’m usually on team chewy, but there’s no denying these cookies are delightfully crunchy and downright delicious.

The secret to the perfect texture is air: rather than creaming the butter with the sugar like most cookie recipes, here you start by beating air into the eggs. Then you add the sugar, melted butter, and dry ingredients.

Comparing identical batches with and without this special first step, the biscotti with the beaten eggs were noticeably lighter with a more delicate crunch that won’t threaten your dental work.

(more…)

Mirror Glaze Christmas Ornament Cakes

Pretty on the outside, stunning on the inside: these festive Christmas ornament entremet cakes feature flavors of chocolate and caramel enrobed in a shiny red mirror glaze. Entremet cakes are a labor of love, but the final result is downright impressive. This holiday variation incorporates a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate […]

Pretty on the outside, stunning on the inside: these festive Christmas ornament entremet cakes feature flavors of chocolate and caramel enrobed in a shiny red mirror glaze.

Entremet cakes are a labor of love, but the final result is downright impressive. This holiday variation incorporates a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate crémeux and a cloud-like caramel mousse.

Two red mirror-glazed cakes decorated to look like Christmas ornaments, on white plates with gold forks and fairy lights in the background.

For the last two weeks I’ve been completely and utterly consumed by this recipe. (That said, I’ve already consumed two of the finished cakes myself, so… I’d call it even in the end.)

Entremet cakes by nature have many different layers and components, and I found myself with a serious case of choice paralysis: there were simply too many options and I just couldn’t decide. I spent hours scouring the internet and pastry cookbooks, considering a multitude of options for different flavors, textures and techniques; my obsessive thoughts even finding their way into my dreams (if you’ve never had OCD recipe development dreams, are you even a food blogger?)

Three red mirror-glazed Christmas ornament cakes on a white rectangle plate with a bowl of Rolo candies and fairy lights in the background.

I knew I wanted a combination of chocolate and caramel flavors to go with the Rolo candies I’d be using for the ornament topper. But that was really the only thing I had definitively decided.

But should I do a chocolate mousse and a caramel crémeux, or a caramel mousse and a chocolate crémeux?

How about a caramel-chocolate ganache or a chocolate-caramel sauce or a regular salted caramel? s

Should the base be soft sponge cake or chocolate cookie or crispy sable crust?

Should I mold the insides as domes or should I cut out rounds?

Well…

Now you see what I mean by choice paralysis?

Eventually, after testing a few components separately, I decided on a crunchy chocolate pecan cookie crust, a center of rich chocolate crémeux, a layer of simple salted caramel, and then a salted caramel and caramelized white chocolate mousse for the outer layer.

Yes, I probably obsessed over the details a bit too much, because, really, how can you go wrong with anything chocolate and caramel?

(more…)

Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything.

This pear gorgonzola salad is about to take you through winter! It’s crunchy, savory, slightly sweet and loaded with major flavor. This year, I wanted to give you guys salad ideas that could be used for any meal. Or should I say – FESTIVE salads that could be the starter for any meal. I don’t […]

The post Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything. appeared first on How Sweet Eats.

This pear gorgonzola salad is about to take you through winter!

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

It’s crunchy, savory, slightly sweet and loaded with major flavor.

This year, I wanted to give you guys salad ideas that could be used for any meal. Or should I say – FESTIVE salads that could be the starter for any meal. I don’t know about you, but we always have a big salad at every family party or gathering. While that tends to consist of the same ingredients over and over, I wanted to come up with some recipes that would be super seasonal – a perfect greens salad for the season!

spring greens and pear for the best holiday salad

I started with my pomegranate greens salad last month. That’s more of a fall/Thanksgiving starter salad, but also works great for a dinner side salad on weeknights! 

So today, we’re going with a pear greens salad, complete with crumbled gorgonzola and sweet and spicy toasted pecans. OH YUM.

These flavors are so delicious together. They are also common pairings this time of year, so I wanted to give you a way to throw the whole thing together yourself!

sweet and spicy pecans

Crunchy pears cut into matchsticks provide the best crisp sweetness. Gorgonzola adds that creaminess we all love. The pecans add more texture along with a bit of sweet and spicy. And then a champagne vinaigrette finishes it off with a bit of acidy tang that is so necessary with greens. 

IT’S FANTASTIC!

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

And I wanted to make sure you had it now, to carry you alllll the way through December and the holiday season. Make it for a work lunch potluck. Make it for Christmas dinner! Or make it on New Years Eve, served in cute little cups along with a bunch of other bite sized snacks. 

You can prep all the ingredients ahead of time and then chop the pears and toss everything together when it’s time to eat. 

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

I’ve made a bacon brussels, pear and blue cheese salad that is a bit more filling than this and more like a meal. It’s more high maintenance since you have to cook the brussels. But the point is that I love these flavors and they can’t be beat! 

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

Pear Gorgonzola Salad

Pear, Gorgonzola and Sweet & Spicy Pecan Salad

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

pecans

  • ¾ cup whole pecans
  • 3 tablespoons brown sugar
  • ¼ teaspoon cayenne pepper

champagne vinaigrette

  • 3 tablespoons champagne vinegar
  • 1/2 lemon, (juiced)
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 garlic clove, (freshly grated)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

salad

  • 8 cups spring greens
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pears, (any variety, cut into matchsticks)
  • ½ cup crumbled gorgonzola cheese

pecans

  1. Line a plate with parchment paper. Heat a nonstick skillet over medium-low heat and add the sugar and cayenne. Once it starts to melt, add in the pecans and toss well to coat. Cook for 1 to 2 minutes. Turn off the heat and remove the pecans, placing them on the parchment. Separate the nuts so they aren’t in one big chunk. Let cool completely before using.

champagne vinaigrette

  1. Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

salad

  1. Place the greens in a large bowl and season well with the salt and pepper. Add in the matchstick pears, the pecans and the crumbled gorgonzola. Drizzle on the dressing and serve.

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

Going to eat a bowl of this every night.

The post Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything. appeared first on How Sweet Eats.

Chocolate Fudge Pecan Pie Tart.

I am desperately in love with this chocolate pecan tart. Desperately, I tell you! Crazy desperate.  You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult? Well  a few years ago I […]

The post Chocolate Fudge Pecan Pie Tart. appeared first on How Sweet Eats.

I am desperately in love with this chocolate pecan tart.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Desperately, I tell you! Crazy desperate. 

pecan pie filling

You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult?

Well  a few years ago I had an epiphany and realized that I LOVE the work and prep leading up to a holiday. That’s what I adore about it.

Sure, I love the actual DAY. It’s amazing spending that day with my family and cooking delicious food. But now that I’m a certified grown up (or, so they say, even though I’m convinced I’m 16), I realize that a lot of magic for me comes in the planning and the prep. It makes the magic last longer too!

pecan tart prepped for the oven

So I’m rambling all about this tart today because you can make it ahead of time! Prep it a day before (even though to be honest, it’s totally delish two or three days after too!) then hide it from yourself so you don’t eat it all. 

It’s a game changer!

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Now. 

For years, we have all loved these salted chocolate pecan pie bars. They are SO flavorful and delicious. I get messages all.the.time. from those of you who make those bars and enjoy them a few times per year. 

This is like that, in tart form!

Sometimes a tart is prettier. Sometimes you don’t need a gigantic pan of bars that you want to devour every night. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

The tart is where its at! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It’s crazy, because growing up, pecan pie NEVER drew me in. Ever! Mother Lovett made the best pies, but she never made pecan pie. She did, on the other hand, make mince meat pie and we absolutely lost our minds over that because as kids we thought she made raw meat pie.

But anyhoo. 

I figured that pecan pie was full of… nuts. And only nuts. Right? It sounds logical in your a tween brain. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It wasn’t until I tasted it years later that I realized pecan pie is basically homemade candy. But, like, ooey gooey, melt-in-your-mouth candy. Almost too rich candy. The richest, most decadent candy that you crave!

I loved it. 

However, it wasn’t until I added chocolate that it CHANGED MY LIFE. 

Seriously. We went from being a pumpkin pie family on Thanksgiving to needing a chocolate pecan treat no matter what. It’s expected now. Because look at that, HELLO.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

P.S. Okay wait! This is semi-embarrassing but considering I live for pop culture, do you know what I always think of when pecan pie pops into my head? If you were an OG True Blood fan, you may remember the scene where Sookie sits at the kitchen table eats an ENTIRE pecan pie. 

Remember?

That’s crazy. How did she survive? Because pecan pie is the richest pie on the planet.

Can you even imagine? Because I cannot.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

All rambles aside, this tart is a dream! Shortbread crust, the richest, fudgiest chocolate pecan filling, topped with crunch whole pecans. Baked to perfection.

Sliced for your life! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Chocolate Pecan Tart

Chocolate Fudge Pecan Tart

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust – everyone goes crazy!

crust

  • 1/2 cup unsalted butter, (softened)
  • 1/3 cup brown sugar
  • 1 ¼ cups all-purpose flour
  • 1/2 teaspoon salt

filling

  • 2 large eggs, (lightly beaten)
  • 2/3 cup light corn syrup
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 6 ounces high-quality dark chocolate, (chopped)
  • 1 ½ cups pecans, (chopped)
  • 1 cup unsalted whole pecans, (for topping)
  1. Preheat the oven to 350 degrees F. Spray a 10-inch tart pan with nonstick spray.
  2. In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost crumbly and dough like. Press it evenly into the bottom of the greased pan. Bake for 20 to 25 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
  3. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and chopped pecans. Pour the filling on top of the crust. Top with the whole pecans.
  4. Bake for 30 to 40 minutes, until the center is set. Remove from the oven and let cool before serving. You can make this a day or two ahead of time and store it in the fridge.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

This is literally heaven on earth.

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