Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

A Spin on Pie...

Need something to make for Thanksgiving?  We already know there’s going to be apple pie, pumpkin pie, etc.  So why not bring a tart?  This is flavored with spiced rum which gives a nice kick!  I always associate spiced rum with a holiday feel, and it tastes amazing mixed with the pecans.

Shortbread Crust

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Filling

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Shortbread crust

Formation: When making the crust, refrigerate before forming.  That will make it much easier to push to the sides of the pan.  Make sure the generously oil the sides of the tart pan.  

Sugar: You can also use brown sugar instead of powdered sugar for a chewier crust.  I like the fluffiness of the powdered sugar and balances well with the brown sugar filling.  

Salted Butter: Using salted butter is more traditional for a shortbread crust.  If you only have unsalted, be sure to add 1/2 tsp salt.

Spiced Rum Chocolate Pecan Tart with Shortbread Crust
Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Refrigerate before shaping.  This will help push dough to the sides without it sticking to your hands.

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Bake at 300 F for 30-35 minutes or until edges are lightly browned.

Filling

Eggs: 3 large eggs. This binds your ingredients together.

Brown Sugar:  You need 3/4 cup light brown sugar.  You can change it up and use dark brown sugar or granulated sugar.

Light Corn Syrup: You can also use dark corn syrup or some recipes use honey.

Melted butter: Added richness.

Pecans: Chop some and leave some whole for decorations.  Toasting pecans prior can add a separate element of flavor.

Chocolate: Cutting up chocolate bark will give it a modern look.  I recommend using between 55%-70% chocolate.

Spiced Rum:  I used Captain Morgan but any spiced rum that has hints of vanilla will work.

Spiced Rum Chocolate Pecan Tart with Shortbread Crust
Spiced Rum Chocolate Pecan Tart with Shortbread Crust
Spiced Rum Chocolate Pecan Tart with Shortbread Crust

It’s crunchy, chocolatly, and a crowd pleaser at Thanksgiving!  Well….a small crowd this year anyways.

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Spiced Rum Chocolate Pecan Tart with Shortbread Crust

Pecan shortbread tart made with spiced rum.

Ingredients
  

Crust

  • 12 tbsp salted butter softened
  • 1 1/2 cup all purpose flour
  • 3/4 cup powdered sugar
  • 1 tsp vanilla

Filling

  • 3 large eggs
  • 3/4 cup light brown sugar
  • 3/4 cup light corn syrup
  • 2 tbsp melted butter unsalted
  • 3 tbsp spiced rum
  • 1 1/2 cups semi-sweet chocolate chopped
  • 1 3/4 cups pecans

Instructions
 

Crust

  • Preheat oven to 300. Grease tart pan with oil.
  • Cream butter and powdered sugar together. Add vanilla and flour. Mix until combined. Press dough onto tart pan. Bake 30-35 minutes or until deep golden brown edges.

Filling

  • Once crust is done, change oven temperature to 350 F.
  • Meanwhile, mix together eggs, brown sugar, corn syrup, melted butter, and spiced rum. Fold in chocolate chunks and half of the pecans. Pour over crust. Place the rest of pecans on crust. Bake at 350 for 22-23 minutes.

Notes

The tart will store well at room temperature or in the refrigerator for up to a week.

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