Chocolate Pecan Tart

24 Jun


Seeing as the next of my epic pie parties is scheduled for next month and I still haven’t given you the tart recipe from the last one (although I more than repaid you in giving the horchata cocktail, methinks) I thought it was high time to post this.

Acting is getting busy AGAIN! Just look at my star ranking, haha. Super.

Exciting Moment in Improv

Exciting Moment in Improv

Between acting and improv (which as you see from above frequently ends with me splayed out on the floor) and this lil’ column I’ve got my hands full. You should click all those links. Because the other thing keeping me so busy is self-promotion. Haha, again. Sort of. I jest. Or do I? Even I do not know.

So let us discuss the edibles. This pie is like a giant hunk of candy. It looks pretty, it tastes like dark sunshine (the kind with antioxidants) and is much easier than you would surmise. It is one of those things I made on a whim first when I was probably not even a teen yet. If I recall correctly we bought just enough cream to make it. My dad was helping me and the two of us burnt the cream. We had to wait until we could go back to the store the next day and get more cream to finish it.

But it was so blimey good I’ve held on to and repeated the recipe many a time since the Great Cream Incident of Nine-ty Something-or-Another.

Do make this. Don’t be me and get behind on your pie. It’s important.

Chocolate Pecan Tart adapted from Bon Appetit (from their RSVP section so they got it from a restaurant I know not any longer which one though because I wrote it down and tossed the magazine long ago)
2 cups pecans
1/4 cup brown sugar
1 heaping tsp. cinnamon
2 Tbsp. butter, room temp
1/2 cup heavy cream
1 cinnamon stick
8 oz. Bittersweet chocolate
4 oz. Semisweet chocolate
Heat oven to 325. In a food processor blend nuts, sugar and cinnamon until finely ground. Add butter and blend until mixed. Press into a 9-inch tart pan with a re moveable bottom or follow my lead and line a 9-inch pan with foil so you can lift out and unmold your tart later. Bake until lightly browned, around 20 minutes. Allow to cool. Chop chocolate. Bring cream and cinnamon stick to a simmer. Stir in chocolate until melted. Pour into tart crust, removing cinnamon stick. Put in fridge to chill. Unmold before serving.

8 Responses to “Chocolate Pecan Tart”

  1. Sippitysup June 27, 2014 at 9:06 am #

    The word that comes to mind is scrumptious, I wonder why? GREG

    • Ellen June 27, 2014 at 1:02 pm #

      Hmmmm, beats me. But good word, I like it;)

  2. GiGi Eats Celebrities July 3, 2014 at 8:18 pm #

    Ugh! You’re so lucky that acting is getting busy for you because TV HOSTING is slower than a grandma’s COLON!!!

    • Ellen July 4, 2014 at 1:37 pm #

      Oh it’s mainly the improv that keeps me busy-and of course everything is shut down for the holidays right now…but I hear-tell things should heat up for everyone after this weekend;)

  3. Whitney @ To Live & Diet in L.A. July 7, 2014 at 9:03 am #

    Congrats on all your exciting endeavors lately!! I tried to click on your star ranking to give you another hit though and it just took me to the IMDB login page. I’ll take your word that it’s rising though 🙂 xoxo

    • Ellen July 7, 2014 at 1:48 pm #

      hehe, thanks for clicking! I realized I’d made the link to the “Ellen Clifford” page on the subscription version of imdb. I think the link is fixed now!

  4. Thalia @ butter and brioche July 8, 2014 at 5:07 pm #

    yum!! love the idea of using nuts as the crust base. awesome post. thanks for the recipe and great ideas.

    • Ellen July 8, 2014 at 5:30 pm #

      I’m glad you liked it! The nut crust is pretty great-and easier than rolling stuff out, too…

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