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- Preheat the oven to 400F. Roll out the crust and place it in a nonstick 9-inch tart pan with a removable bottom. Double up the thickness of the sides. Prick the crust several time with a fork. Freeze for 10 minutes. Cover loosely with tin foil to prevent browning, then bake for 8-10 minutes. Remove to a rack and leave the oven on.
- While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water). When the chocolate has melted, stir in the brown sugar.
- Remove the bowl from the double boiler and add the salt, espresso powder, vanilla, and eggs. Stir to combine.
- As soon as the crust is out of the oven, prick it to deflate it if its risen, then scatter the pecans evenly across it. Evenly scrape the chocolate mixture over the pecans and smooth it across the top.
Directions:View on Big Girls Small Kitchen
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