Chocolate Pecan Tart

Category,
Yields12 Servings
For the Crust:
 3 tbsp Oil
 10 oz Ground Nuts-Pecans, Hazelnut or Walnuts
For the Filling:
 8 oz Bittersweet Chocolate
 2 sticks Margarine*
 4 Eggs
 1 cup Sugar
 1 tbsp Vanilla Extract
 ½ cup Potato Starch
 ¾ cup Pecans, toasted and chopped into large pieces
For the Tart:
1

Preheat the oven to 350 degrees. Grease an 11” tart pan. Combine the ground nuts with the oil in a bowl until the nuts are completely moistened. Press the nut mixture evenly into the pan, pressing nuts up the sides as well.

For the Filling:
2

Melt the chocolate with the margarine in a small sauce pan or double boiler. Set aside.

3

In the mixer or food processor, beat the eggs and sugar until light in color. Add melted chocolate and vanilla extract. Sift in the potato starch to avoid lumps, and mix until combined. Fold in the chopped pecans and pour into the crust.

4

Bake 35 Minutes, just until the top is barely firm. Remove from oven. The residual heat will continue baking the tart after it’s out of the oven. Allow to cool completely before slicing.

*editors tip: If you do not use margarine on Pesach try this substitute. Pour 4 ounces of cottonseed oil into a plastic cup and place in the freezer. The oil will solidify to the texture of softened margarine and can be substituted in most recipes.
Category,

Ingredients

For the Crust:
 3 tbsp Oil
 10 oz Ground Nuts-Pecans, Hazelnut or Walnuts
For the Filling:
 8 oz Bittersweet Chocolate
 2 sticks Margarine*
 4 Eggs
 1 cup Sugar
 1 tbsp Vanilla Extract
 ½ cup Potato Starch
 ¾ cup Pecans, toasted and chopped into large pieces

Directions

For the Tart:
1

Preheat the oven to 350 degrees. Grease an 11” tart pan. Combine the ground nuts with the oil in a bowl until the nuts are completely moistened. Press the nut mixture evenly into the pan, pressing nuts up the sides as well.

For the Filling:
2

Melt the chocolate with the margarine in a small sauce pan or double boiler. Set aside.

3

In the mixer or food processor, beat the eggs and sugar until light in color. Add melted chocolate and vanilla extract. Sift in the potato starch to avoid lumps, and mix until combined. Fold in the chopped pecans and pour into the crust.

4

Bake 35 Minutes, just until the top is barely firm. Remove from oven. The residual heat will continue baking the tart after it’s out of the oven. Allow to cool completely before slicing.

*editors tip: If you do not use margarine on Pesach try this substitute. Pour 4 ounces of cottonseed oil into a plastic cup and place in the freezer. The oil will solidify to the texture of softened margarine and can be substituted in most recipes.
Chocolate Pecan Tart

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