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Chocolate Coconut & Pecan Bourbon Tart

Makes 1 – 12 inch tart or a 9 inch pie


2/3 cup dark-colored corn syrup

1/2 cup sugar

1/2 cup butter or margarine

4 eggs

1/4 cup all-purpose flour

4 tablespoons Bourbon

1 recipe Pastry for Single-Crust Pie (see recipe below)

1 6 ounce package (1 cup) semisweet chocolate pieces

1 1/3 cups flaked coconut

1 cup pecan pieces (about 4 ounces)

Whipped cream (optional)

Pastry for Single-Crust Pie

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water


In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly (about 10 minutes).

Meanwhile, on a lightly floured surface, roll Pastry for Single-Crust Pie to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge, or do the same to the torte ring. Set aside.

In a large bowl, beat eggs, flour, and Bourbon with electric mixer on medium speed until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly.

In pastry shell, layer coconut, semisweet chocolate pieces, and pecan pieces. Pour egg mixture over all, spreading evenly. Bake in a 325 degree F. oven for 30 min or until done, if you are making a torte, it will bake in less time until filling is set in center and slightly puffed.

Cool completely on a wire rack. Serve with whipped cream, if you like. Makes 8 to 10 servings.

Pastry for Single-Crust Pie

In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

Happy Baking!

Chef Martin Lopez


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