Ladies and Gentleman I’m proud to announce the oven is finally fixed! I was told to be at home between the hours of 2pm and 6pm and at 5:30pm a man named Tom showed up to fix the oven I have missed oh so very much. I decided since my other half is going away in a few days I would make something he loves – pecan pie. Personally I do not like pecan pie (to be honest I do not like any nuts at all….except peanuts and they are a goober so really no nuts at all….oh wait I like almonds but seriously that is it) but I wanted to give him a little goodbye dessert treat. I decided to make mini tarts because I have been wanting to break in my six little mini tart pans, but if you don’t want to do mini tarts a 9-inch tart pan would work great too. After an unsuccessful attempt to make a pastry for my tart (didn’t want to cooperate so I threw it out because it was pissing me off…this happens a lot in my kitchen) I decided that a graham cracker crust would work just fine. The filling was chock-full of pecans and full of flavor. There was some bittersweet chocolate and espresso powder added to the filling that really rounded out the flavors and added a richness that is not normally found in a traditional sugary sweet pecan pie. I can’t wait till tomorrow to bake again:) Hooray for a working oven!!!
3/4 C. light corn syrup
1/2 C. light brown sugar – packed
3T. unsalted butter – melted but cooled
3 Large eggs – room temperature
2 t. instant espresso powder
1 t. vanilla extract
1/2 t. ground cinnamon
1/4 t. salt
1 1/2 C. pecan halves
3 oz. bittersweet chocolate – coarsely chopped
In a large bowl whisk the corn syrup and brown sugar together until smooth. Whisk in the melted butter, then ad the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon, and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Pour filling into prepared crust (recipe to follow) and cook for 15-20 minutes, until set, at 350 degrees. Let sit for at least 20 minutes before cutting into.
Graham cracker crust:
1 1/4 C. graham cracker crumbs
6 T. melted butter
2 T. sugar
1/4 t. ground cinnamon
2 T. finely chopped pecans
Mix together all ingredients and put into one 9 inch tart pan with removable bottom or into 4 inch mini tart pans. Press graham cracker crust tightly onto pan and cook on cookie sheet for about 10 minutes until browned.
Sources: Dorie Greenspan “Baking From my Home to Yours” cookbook