Submitted by: ILovePecans.org
The decadent chocolate with the ginger cookie crumb and pecan meal pairs perfectly with the pecan vodka and heavy cream in this chocolate pecan tart.
Place all cookie crumbs, brown sugar, and pecan meal in a bowl and combine well.
Add melted butter and mix well.
Press crumb into a greased baking dish (9×13).
Bake for 10 minutes at 350 degrees Fahrenheit.
Remove and cool and set aside.
In a small pot, scald heavy cream and milk.
Pour over semi-sweet chocolate (chopped chocolate or chips) and let sit for 3 minutes.
Using a rubber spatula, combine the dairy and chocolate.
Add one beaten egg and stir quickly to incorporate.
Add pecan vodka to chocolate mixture and combine well.
Pour over cooled cookie crust and bake 325 degrees Fahrenheit. for 25 to 30 minutes or until there is no ‘jiggle’ in the center.
Remove from oven and cool completely. Cover with plastic wrap.
Place in refrigerator and chill 24 hours.
Remove from cooler and cut into desired size.
Ingredients
Directions
Place all cookie crumbs, brown sugar, and pecan meal in a bowl and combine well.
Add melted butter and mix well.
Press crumb into a greased baking dish (9×13).
Bake for 10 minutes at 350 degrees Fahrenheit.
Remove and cool and set aside.
In a small pot, scald heavy cream and milk.
Pour over semi-sweet chocolate (chopped chocolate or chips) and let sit for 3 minutes.
Using a rubber spatula, combine the dairy and chocolate.
Add one beaten egg and stir quickly to incorporate.
Add pecan vodka to chocolate mixture and combine well.
Pour over cooled cookie crust and bake 325 degrees Fahrenheit. for 25 to 30 minutes or until there is no ‘jiggle’ in the center.
Remove from oven and cool completely. Cover with plastic wrap.
Place in refrigerator and chill 24 hours.
Remove from cooler and cut into desired size.
