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.

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

Sweet Potato Cupcakes with Toasted Meringue Frosting

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative! The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons). These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!! NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe […]

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack – Top With Cinnamon.

Sweet potato cupcakes with meringue frosting on a marble background

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative!

Sweet potato cupcakes with meringue frosting in a muffin tin

The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons).

Sweet potato cupcakes with meringue frosting in a muffin tin on a marble background

These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!!

Sweet Potato Cupcakes with Toasted Meringue Frosting

Sweet Potato Cupcakes with Toasted Meringue Frosting

Yield: 12-14 cupcakes

Ingredients

Sweet potato puree:

  • 400g sweet potato, peeled

Cupcake batter:

  • 160g (3/4 cup) unsalted butter, melted
  • 120ml (1/2 cup) natural yoghurt (plain yogurt)
  • 2 medium eggs
  • 150g (3/4 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 280g (2 1/3 cups) plain white flour (all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 100g (3.5 ounces) dark chocolate (70% cocoa solids), roughly chopped
  • 100g (3.5 ounces) pecans, roughly chopped

Meringue:

  • 2 medium egg whites
  • 120g (1/2 cup plus 1 tbsp) granulated sugar

Instructions

Make the sweet potato puree:

    1. Fill a medium saucepan with a 2cm depth of water. Cut the sweet potato into roughly 5cm chunks and add them to the saucepan then place over a medium heat on the hob. Once the water begins to boil, place a lid onto the saucepan and turn the heat down to low. Allow to steam for 15-20 minutes or until the sweet potato is tender and easily pierced with a fork. Drain the steamed sweet potato and blend in a food processor or blender into a smooth puree. Set aside.

Make the cupcakes:

    1. Preheat the oven to 200°C/180°C fan/Gas mark 4. Grease each cup of a 12 Cup Le Creuset Muffin Tray with a bit of vegetable oil using a pastry brush.
    2. In a medium bowl, mix the melted butter, yoghurt, eggs, sugar and cinnamon. Mix until smooth then weigh out 300g of the sweet potato puree and stir in. Next, add the flour, baking powder, bicarbonate of soda and salt. Stir gently until just combined. Finally fold in the chopped dark chocolate and pecans.
    3. Divide the batter evenly between the cups of the muffin tray (the batter should come close to the top of the cups). Bake for 20-25 minutes until well-risen and a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 10 minutes in the tin before removing to a wire rack to cool completely.

    Make the meringue:

    1. Fill a medium saucepan with a 5cm depth of water and place over a medium-low heat on the hob. Set a large, heatproof bowl over the saucepan. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when stirred) and registers 70°C on a thermometer.
    2. Remove the bowl from the pan and use electric beaters to whisk the mixture until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue.

    Assemble:

    1. Use a palette knife to cover the top of each cooled cupcake with a swirl of the meringue. If you have a kitchen blowtorch, use it to gently toast the meringue. Keep in an airtight container for up to 3 days.

Notes

- You can also use pumpkin puree (same volume/weight) instead of making a sweet potato puree.

- Allergens: milk, wheat, gluten, eggs

NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe on my blog but I thought it would be a shame not to!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack - Top With Cinnamon.

Vegan Pecan Pie

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it. Egg replacement for pecan pie I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling without using eggs. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using fewer pecans, making the pie a bit cheaper). The […]

The post Vegan Pecan Pie appeared first on Izy Hossack – Top With Cinnamon.

pie tin with vegan maple pecan pie and a slice taken out

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it.

a slice of vegan maple pecan pie with ice cream

Egg replacement for pecan pie

I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling without using eggs. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using fewer pecans, making the pie a bit cheaper). The bread helped to absorb and hold onto the moisture in the filling whilst providing bulk.

I also added cornstarch and flax to help ‘gel’ the filling and it worked perfectly! I know some recipes rely on dates/tofu but I wanted to make my pecan pie without dates and tofu to bring through the purest flavour of the maple syrup, which I think cornstarch does very well.

overhead image of vegan maple pecan pie with two slices removed

Making dairy-free pecan pie

Usually my mum’s pecan pie contains dairy in 3 forms – butter in the filling, milk in the filling & butter in the pastry.

For this pie, I used pre-made shortcrust pastry from the supermarket (I always just use the ‘plain’ stuff, never the ‘dessert’ pastry as I find the sweetened one is more likely to slump when baked) as it’s an easy one to get and is already vegan. I’m all for dessert shortcuts, especially when you’re cooking for a crowd and don’t have time to make + chill your own pastry. If you have a favourite vegan pastry recipe you prefer, go for it!!

For the filling, I simply swapped the butter for olive oil which gives it a slightly more interesting flavour but you can equally use vegan butter instead (if you do this, use 75g (1/3 cup) of vegan butter in place of the olive oil). I use oat milk in my pie filling but you can use whichever non-dairy milk you prefer.

Using Maple Syrup, not corn syrup

My mum always used maple syrup in her pecan pies, so that’s what I do now! It is more expensive but the flavour of the maple with the pecans is something I love. If you’re in the UK and prefer it, you can use an equal weight of golden syrup instead of the maple syrup. You can actually even get maple-flavoured golden syrup in some UK supermarkets which works really well in this pie.

The rest of the sweetness comes from light brown sugar which adds a light molasses flavour. To amp up the taste of the maple, I also have a bottle of artificial maple flavouring which I got in the US. I use it exclusively for pecan pies and only use about 1/2 a teaspoon in the filling – it’s not essential but if you like that maple-y flavour, it’s a recommended buy.

a maple pecan pie overhead with coffee mugs

How can you tell when pecan pie is done?

This vegan pecan pie just needs the cornstarch to gelatinise (relatively quick) and the pie crust to brown. After about 30 minutes, it should be done. The main way you can tell is by looking at the colour of the crust – is it nicely golden all over? Is it starting to darken in some patches? You’re good to go! You’ll notice that when you remove the pie from the oven, it’ll still be jiggly in the centre as the hot sugar is still liquid. But, it as it cools down it quickly sets up. For the neatest slices, let it cool completely before you cut into it but you can definitely serve it warm.

Overbaking a pecan pie can lead to the nuts on top burning which will impart a rancid flavour and less moist texture in the filling. It’s therefore better to underbake the pie slightly as the only downside of that may be a lighter crust (which, imo, is better than dry filling).

How do you store pecan pie & can it be made ahead of time?

I keep it in the tin, covered at room temperature as I know it’ll be eaten in a few days. If you’re planning on keeping it for longer, you can freeze the baked pecan pie. Just make sure it’s completely cool, slice up the pie and slip it into a resealable plastic food bag – label + date it and get it into the freezer. You can freeze a few slices or a whole pie! Just take it out of the freezer the day before you need it and let it defrost overnight at room temperature.

This is also useful if you want to make the pie way ahead of time (e.g. prepping for Thanksgiving!). If you’re making the pie a day or two before, just keep it at room temperature overnight, covered. It’ll be just fine the next day. You can warm it up in a low oven for 10 minutes before serving to make it a bit more gooey again.

Previously..

pie tin with vegan maple pecan pie and a slice taken out

Vegan Pecan Pie

Yield: Serves 8-12

Ingredients

  • 375g (14 oz) ready made shortcrust pastry (ensure it's vegan), or your favourite vegan shortcrust pastry
  • 190g (3/4 cup + 2 tbsp) soft brown sugar
  • 125ml (1/2 cup) maple syrup
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 tsp salt
  • 120ml (1/2 cup) oat milk
  • 60g (1 cup) fresh breadcrumbs (see notes)
  • 2 tsp cornflour (cornstarch)
  • 2 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 200g (1 1/3 cups) pecans, roughly chopped

Instructions

  1. Preheat the oven to 160°C fan (180°C / 350°F).
  2. Roll out the ready-made pastry, on a work surface dusted lightly with flour, into a circle about 30cm (12 inches). Use it to line a 23cm (9-inch) pie tin. Fold any overhanging pastry under at the edges. Crimp the edges with your fingertips, if desired. Place into the freezer for 10-20 minutes as you make your filling.
  3. Place the sugar, maple syrup, oil, salt and half of the milk in a medium pot. Place over a medium heat on the stove and bring to the boil. Add the breadcrumbs and allow to cook for a further 1 minute. Remove from the heat.
  4. In a small bowl, mix the cornstarch with the remaining milk into a smooth paste. Add the flaxseed, vanilla extract & maple extract and stir again. Pour this into the pot and mix until smooth. Fold in the chopped pecans.
  5. Remove the crust from the freezer and pour in the warm pecan filling. Place the pie on a baking sheet and bake for 30-35 minutes until the crust is a light golden colour and the filling has thickened and set on top, but is still jiggly when you gently shake the tin.
  6. Allow to cool (the filling will set up more as it cools) before slicing and serving. Store at room temperature, covered, for up to 3 days.

Notes

- Fresh breadcrumbs were made by rubbing a couple of slices of soft white bread on the coarse side of a box grater.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Vegan Pecan Pie appeared first on Izy Hossack - Top With Cinnamon.

Apple Pecan Salad with Creamy Lemon Dressing

This Apple Pecan Salad with Creamy Lemon Dressing is a fall favorite and always a hit at potlucks, Thanksgiving, and dinner parties! Apple Pecan Salad Let me introduce you to the BEST fall salad recipe. I can’t take credit for this amazing recipe…

This Apple Pecan Salad with Creamy Lemon Dressing is a fall favorite and always a hit at potlucks, Thanksgiving, and dinner parties! Apple Pecan Salad Let me introduce you to the BEST fall salad recipe. I can’t take credit for this amazing recipe, it is my friend Taryn’s famous salad, but she is allowing me…

The post Apple Pecan Salad with Creamy Lemon Dressing appeared first on Two Peas & Their Pod.