Six individual tarts made with a chocolate base, layered with cherry pie filling and topped with pecans.

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Recipe Summary test

Servings:
6
Yield:
6 - 4 3/4 inch tarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cookie sheet in oven; heat oven to 375 F. Roll out pastry on lightly floured surface. Cut out 6 circles about 5-3/4 inches in diameter, rerolling scraps as needed to make 6 circles. Press pastry circles evenly into 4-3/4-inch tart pans with removable bottoms, allowing pastry to extend 1/4-inch above edges of pans; set aside. In small saucepan, stir together cocoa, sugar and water; add 2 tablespoons butter. Cook over low heat, stirring constantly with whisk, until butter melts and mixture is smooth. Cool to room temperature, about 10 minutes. Spread cocoa mixture on bottom of tart shells, dividing evenly. Spoon pie filling over mixture, dividing evenly. In small bowl, stir together egg, corn syrup, brown sugar and melted butter; stir in pecans. Spoon over pie filling, dividing equally. Place tart pans on preheated cookie sheet. Bake 30 minutes or until set and filling is bubbly. Cool completely in pans on wire rack. Remove tarts from pans. Garnish with whipped cream.

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Nutrition Facts

985 calories; protein 7.7g; carbohydrates 157.7g; fat 40.1g; cholesterol 46.3mg; sodium 450.7mg. Full Nutrition
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Reviews (3)

Rating: 2 stars
08/31/2003
After looking at this recipe for weeks, I finally decided to try it for Easter. It looks wonderful, sounds wonderful, but isn't. I am a huge chocolate lover but this was way too bitter for my taste and for my guests. We scraped the cherry pie filling and the nuts off the top and left the chocolate and the crust. If I could figure out how to utilize the cherry pie filling and pecan topping in another recipe, I would. It was delicious. The chocolate bottom took away from the whole dessert. A real disappointment. Read More
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