HERSHEY'S CHIPITS Chocolate Chip Pecan Tart Recipe

Name: HERSHEY'S CHIPITS Chocolate Chip Pecan Tart Recipe | Recipes
Prep time: 20 min
Total time: 115 min
Yield: 10-12 servings
Ingredients: 1/2 cup toasted pecan halves (125 mL); 1 1/4 cups all-purpose flour (300 mL); 2 tbsps lightly packed brown sugar (30 mL); 3/4 cup softened butter (175 mL); 1/3 cup softened butter (75 mL); 1/2 cup lightly packed brown sugar (125 mL); 2 tbsps cornstarch (30 mL); 3/4 cup corn syrup (175 mL); 3 eggs; 1 tsp vanilla extract (5 mL); 3/4 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, divided (175 mL); 1/2 cup pecan halves chopped, toasted (125 mL); whipped cream (optional)

Details

Time: 1 hour 55 minutes
Skill Level: Intermediate
Yields: 10-12 servings

Combine the sweet taste of chocolate with pecans. HERSHEY'S CHIPITS Chocolate Chip Pecan Tart is a fuss free recipe ready in just a few steps. Try it now!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes
Chill Time: 20 minutes

BAKE MODE:

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Ingredients

Crust:
1/2 cup

toasted pecan halves (125 mL)
1 1/4 cups

all-purpose flour (300 mL)
2 tbsps

lightly packed brown sugar (30 mL)
3/4 cup

softened butter (175 mL)
Filling:
1/3 cup

softened butter (75 mL)
1/2 cup

lightly packed brown sugar (125 mL)
2 tbsps

cornstarch (30 mL)
3/4 cup

corn syrup (175 mL)
3

eggs
1 tsp

vanilla extract (5 mL)
3/4 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, divided (175 mL)
1/2 cup

pecan halves chopped, toasted (125 mL)
whipped cream (optional)

Key Ingredients

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

9-inch (23 cm) Fluted Tart or Springform Pan

Baking Sheet

Foil

Measuring Cups

Food Processor

Mixing Bowl

Mixer

Crust: Preheat oven to 375°F (190°C). Grind pecans in a food processor. Add flour and sugar; pulse to combine. Add butter and pulse until mixture comes together. Press dough into the bottom and up the sides of a 9-inch (23 cm) fluted tart pan with a 1 1/2-inch (4 cm) rim; set on a baking sheet lined with foil. Chill for 20 minutes. Bake for 15 minutes; transfer to a rack to cool. Reduce oven temperature to 325°F (160°C).

Filling: Meanwhile, beat butter with brown sugar and cornstarch until fluffy. Add corn syrup, eggs and vanilla; mix until just combined. Sprinkle 1/2 cup (125 mL) chocolate chips and the pecans over the prepared crust; pour syrup mixture into crust.

Bake, on the lowest rack, for 50 to 55 minutes or until filling is set but still jiggles slightly in the centre. Cool completely. Melt remaining 1/4 cup (50 mL) chocolate chips and drizzle over the pie. Garnish with whipped cream (if using) before serving.

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