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Chocolate pecan tart

post #1 of 6
11/6/08 at 8:04am
Thread Starter 
I was at a restaurant that had a chocolate pecan tart dessert and the topping was chopped pecans with bits of chocolate, could have been chocolate chips. On top of the topping was drizzled chocolate. It did not have whole pecans.
The filling did not have chocolate, so I was wondering if I do a standard filling how do I get a chocolate pecan (chopped) topping?
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post #2 of 6
11/6/08 at 11:31am

re

Reverve some of the nuts and chips for the very top add them last .not a big secret.
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post #3 of 6
11/6/08 at 12:38pm
Thread Starter 
The question now is, when? Just before it is done is right after I take it out? It seems as if the chopped pecans and chocolate were slightly embedded into the pecan filling.
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post #4 of 6
11/6/08 at 12:50pm
I think you should probably let it cool and then you can probably press the chocolate chips and pecans into the filling and then drizzle over with chocolate? If you do it right after the pie comes out of the oven, I'd think the chocolate would melt, assuming you want to keep the texture of the crisp chocolate since you will have the velvety smooth chocolate drizzle already =)
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post #5 of 6
11/7/08 at 12:29am

yup

the chocolate chips are what make it chocolate what we used to do is put a layer of chips on the very bottom of the baked crust, then filling.
if you pour the filling in the crust ,put the pecans and chips on top then bake, the chips will settle a little in the filling and give you a nice top to your pie. should even look better than this picture.the chocolate will hold it's shape while baking. as long as you don't jossle it around too much.
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post #6 of 6
11/7/08 at 5:50am
Thread Starter 
Thanks, before your suggestion, I was thinking, if I put the chocolate chips and chopped pecans on the filling before putting in the oven, then the chips and pecans might get overdone.
Since you've done this before I will follow your suggestion.
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