1. Preheat oven to 375°F. In Classic Batter Bowl, combine chocolate morsels and butter. Microwave on HIGH 20-40 seconds until melted and smooth, stirring after each 20-second interval. Finely chop pecans using Food Chopper. Add pecans, brown sugar, egg, corn syrup and vanilla to chocolate mixture; mix using Small Mix ‘N Scraper and set aside.
2. Unroll one pie crust onto lightly floured Large Round Stone and roll to 13-inch circle using Baker’s Roller. Unroll second pie crust and gently fold in half. Starting in center, cut folded crust crosswise into twelve 3/4 –inch-wide strips using Crinkle Cutter; discard ends so all strips are crinkled.
3. Spoon pecan mixture over center of crust on baking stone using Small Mix ‘N Scraper; spread to a 10-inch circle. Carefully twist six of the pie crust strips and place evenly over filling in horizontal rows. (Place longest strips across widest point.) Twist remaining strips and lay over filling in vertical rows, forming a lattice pattern. Firmly press ends of strips onto edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional pecans halves between lattice strips, if desired.
4. Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. To serve, but into wedges using Utility Knife and serve using Mini-Serving Spatula. Serve with ice cream if desired.
Originally Submitted
11/7/2008
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