Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
510
Calories
11g
Protein
31g
Fat
48g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Preheat the oven to 400°F. Roll out the crust and place it in a nonstick 9-inch tart pan with a removable bottom. Double up the thickness of the sides. Prick the crust several time with a fork. Freeze for 10 minutes. Cover loosely with tin foil to prevent browning, then bake for 8-10 minutes. Remove
- While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water). When the chocolate has melted, stir in the brown sugar.
- Remove the bowl from the double boiler and add the salt, espresso powder, vanilla, and eggs. Stir to combine.
- As soon as the crust is out of the oven, prick it to deflate it if it’s risen, then scatter the pecans evenly across it. Evenly scrape the chocolate mixture over the pecans and smooth it across the top.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes