The decadent flavour of this honey-infused pecan pie filling is made even more addictive when topped with chunks of dark chocolate. We've added cocoa powder to the crust for a sinful double dose of chocolate.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2015
Pastry: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture until smooth.
Divide among eight 4-inch (10 cm) mini tart pans with removable bottoms, pressing pastry into bottoms and up sides. Prick bottoms all over with fork. Refrigerate on rimmed baking sheet until chilled, about 30 minutes.
Meanwhile, in saucepan, melt butter over medium heat. Add brown sugar; cook, whisking, until smooth, about 1 minute. Remove from heat; whisk in honey, vinegar and vanilla. Whisk in eggs.
Divide pecans and chocolate among pastry shells; pour egg mixture over top.
Bake in bottom third of 350 F (180 C) oven until filling is set, 20 to 24 minutes. Let cool completely in pans.
(Make ahead: Remove from tart pans; store in airtight container for up to 2 days.)
Nutritional facts PER TART: about
- Fibre 4 g
- Sodium 209 mg
- Sugars 56 g
- Protein 8 g
- Calories 667.0
- Total fat 41 g
- Potassium 326 mg
- Cholesterol 154 mg
- Total carbohydrate 74 g
- Iron 27.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 25.0