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This is lovely–beautifully balanced in textures, flavors, and appearance–and I’m making it for a holiday get-together (paired with lavender lemon bars) next week!
Any suggestion for corn syrup replacement? Thank you.
NIce photos. Everything looks fabulous
is it possible to make this minus the corn syrup
Jane – Australia
Hi, Jane — You can make it without corn syrup but it won’t have the same silky texture. Try it!
Should the pecans be left whole or chopped?
Hi, Linda — I use broken pecan pieces from the bulk section of my supermarket and don’t chop them more. Of course, you can use whole pecans, but since they’re hidden beneath the chocolate, you might want to save those whole ones for a pretty winter salad.
This is perfectly made… a melt in your mouth tart. It would be perfect for Christmas too…rich and luxurious.
this looks delicious. i used to make something similar but then we found out my eldest has nut allergies.. so no more walnuts and pecans :(
Wow! This is the perfect time of the year to get a new dessert recipe! Thank you so much for this one!
Well, adding this to the dessert menu for Thanksgiving this year! What a great recipe! Excited to try it, I love anything and everything with pecan, the chocolate is an added bonus!
The tart looks amazing. Will it keep for a few hours or a day?
Hello Paula! Yes, the tart will keep overnight. Cover loosely with foil and chill, then let it come to room temperature before serving. Happy baking!
This looks so yummy!
Wow this looks delicious!
Mm, looks delicious! I love cooking with pecans, so I’ll have to try this out.