No Southern-style supper would be complete without a tempting pecan dessert, such as this tart. It is a decadent mixture of heavenly chocolate mousse, layered in a baked crust, and covered with chopped pecans. If you want to up the sweet factor, serve your pecan tart warm with a scoop of vanilla ice cream. Smart Recipes, American Recipes, Dairy,Grains Recipes, Recipes Dairy,Grains American Chocolate-Pecan Mousse Tart Chocolate-Pecan Mousse Tart Recipe | PT50M Serves 8 Ingredients: 0.5 Cup Butter 0.5 Cup Cream Cheese 0.25 Cup Powdered Sugar 1.5 Cup All-Purpose Flour 0.25 Teaspoon Salt 0.5 Cup Toated Pecans 2 Cups Semi-Sweet Chocolate Chips 2.5 Cups Heavy Cream 1 Tablespoon Bourbon 1 Teaspoon Vanilla Extract 0.75 Cup Toasted Pecans In a stand mixer, beat butter, cream cheese, and powdered sugar into a cream. On low speed, gradually add four and salt until completely incorporated. Add pecans and beat until just blended. Shape dough into a disk, wrap in plastic and refrigerate for at least 1 hour. Preheat oven to 400 degrees. Coat the inside of a spring-form tart pan with cooking spray and set aside. Turn dough out onto a lightly-floured work surface and roll into a circle. Arrange dough into prepared pan and press up around the sides. Trim away excess dough. Bake until lightly browned, about 15-17 minutes. Transfer to a wire rack to completely cool. Meanwhile, in a medium bowl, mix 1 1/2 cups chocolate chips & 1/2 cup cream and microwave until chocolate is melted, about 1-1 1/2 minutes. Stir every 30 seconds to prevent burning. Stir in bourbon & vanilla and set aside. In a stand mixer on medium-high speed, beat remaining cream until soft peaks form, about 2-3 minutes. Gently fold whipped cream into chocolate mixture and spread into cooled tart crust. Top with remaining pecans. Cover and refrigerate for at least 4 hours or overnight. Before serving, melt remaining chocolate chips in the microwave for about 1 minute and drizzle over tart. Remove from spring-form pan, cut into wedges, and serve.

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