Chocolate Fudge Pecan Tart

Yield: 10 servings

Ingredients

CRUST:

1 pkg. (15 oz.) Pillsbury Refrigerated Pie Crusts

1/2 cup chopped pecans

FILLING:

3/4 cup firmly packed brown sugar

3 tablespoons unsweetened cocoa

1 tablespoon coffee-flavored liqueur or cooled coffee

1 tablespoon butter or margarine, softened

1 teaspoon vanilla

1 egg

1/2 cup chopped pecans

1/2 cup miniature semi-sweet chocolate chips

TOPPING:

1/2 cup whipping cream

1 tablespoon powdered sugar

1 teaspoon coffee-flavored liqueur or cooled coffee

Chocolate curls, if desired

Directions:

1. Heat oven to 450 F. Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom or 9-inch pie pan. (Refrigerate remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Sprinkle 1/2 cup pecans over crust; press firmly into crust. Bake at 450 F. for 9 to 11 minutes or until crust is light golden brown.

2. Meanwhile, in medium bowl, combine brown sugar, cocoa and 1 tablespoon liqueur; blend well. Add butter, vanilla and egg; blend until smooth. Pour into baked crust; sprinkle with 1/2 cup pecans and chocolate chips. Reduce oven temperature to 350 F. Bake 20 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled.

3. In small bowl, combine all topping ingredients except chocolate curls. Beat until stiff peaks form. Pipe or spoon whipped cream around edges of tart; top with chocolate curls. Store in refrigerator.

Recipe compliments of The Pillsbury Company

Please note that some ingredients and brands may not be available in every store.

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