Chocolate Caramel Pecan Tart
Sep
Restaurant-style desserts are easy when you get a little help!
Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone mat.
In a medium saucepan, over low heat, melt the semisweet chocolate with the margarine.
In a small bowl, whisk together eggs and maple syrup. Add to the melted chocolate. Stir continuously over low heat until mixture thickens and coats the back of a spoon. Set aside.
Position tart crusts on the prepared pan. Place 1-2 tablespoons Caramel Filling into each tart shell, spreading to the edges. Place 7-8 pecans over Caramel.
Pour chocolate batter over the pecans, dividing among the tarts.
Bake 20 Minutes- 25 Minutes until just set. Filling should still be slightly wobbly. Remove from oven.
Cool 15 Minutes before drizzling or piping caramel garnish. Serve warm or at room temperature.
Prep 45 minutes
Yield 8?