Pecan Chocolate Tart

Oh. My. God. This desert was amazing! I saw it on the cover of November's Cooking Light and thought it looked delicious. And my luck...it was the easiest recipe ever! I am NOT a baker so this was right up my alley. Everyone raved about it and I think this is my new "it" dessert.

Here is a link to original recipe. Here's a list of my changes:

• the original recipe called for bourbon - i used chocolate liquor.
• the original recipe called for molasses - I used honey (I didn't need to buy whole bottle for 2 Tbsp worth, plus the brown sugar provided plenty of molasses flavor)
• the original recipe called for bittersweet chocolate - i used hot fudge ( i DID buy Ghiradelli chocolate, but it didnt melt properly at first and then it burned...thank god i had hot fudge in the fridge)
  

3/4 cup packed light brown sugar
1/2 cup dark corn syrup
3 tablespoons whole-wheat flour
2 tablespoons chocolate liquor
1 tablespoon honey
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
1 1/4 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) cooking spray
1 ounce hot fudge sauce

Preheat oven to 350°F.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Yields 12 servings.

Oh yeah....