Traditions are my favorite part of any holiday, and many of those involve food. We’ve been known to have a Mexican feast for Christmas, sometimes BBQ makes it into the Easter festivities, but the Thanksgiving food never changes. Ever.
This tart is requested each year at our big Thanksgiving gathering. It’s easy to make, and it’s pretty to look at.
Bourbon-Chocolate Pecan Tart
It isn't Thanksgiving in our family until this dessert is served. Pecans are a native food where we're from, and most of us know that a little bourbon will do a whole lot for our native nut. Instead of a traditional pie crust, this uses a cream-cheese pastry crust which adds a little zing.
Cream Cheese Pastry
- 3 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 3/4 cup Semi-sweet chocolate morsels I use Ghirardelli 60% Cacao
- 3 large eggs, lightly beaten
- 3 tbsp dark brown sugar
- 1 tbsp all-purpose flour
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 3 tbsp bourbon
- 2 tsp vanilla
- 2 cups pecan halves
Beat cream cheese and softened butter until smooth. Add flour and beat on low until a soft dough forms.
Press pastry into a tart pan.
Sprinkle chocolate morsels over pastry and chill for 30 minutes.
Beat eggs and next 7 ingredients at medium speed.
Pour into tart shell filling half full.
Arrange pecan halves over filling in a circular pattern
Drizzle remaining filling over top slowly.
Bake at 350 for 55 minutes