Shirley’s Valentine Tart

 It’s a family tradition: on Valentine’s day, I make a chocolate dessert and we all throw dietary caution to the wind. This year I dreamed up a new creation adapted from various recipes I’ve used over the years. Can’t go too far wrong with warm chocolate, pecans and ice cream. Here it is:


Unbaked pie crust, in a 9” tart pan (For this recipe, I prefer Trader Joe’s pie crust, two crusts sold in a box in the freezer case) to my own pie crust.

½ c. sugar

2/3 c. Karo corn syrup, light or dark

1 1/3 Tbs. flour

½ tsp salt

2 eggs

2 oz unsweetened chocolate, melted

2/3 Tbs. butter, melted

1 tsp vanilla

1 ¼ c. pecan halves

To Assemble:

Preheat oven to 300 degrees.

Melt together chocolate and butter.

Mix together the sugar, corn syrup, flour salt and eggs.

Stir in the chocolate mixture, vanilla and pecans.

Pour in the tart pan and bake until set. (About 45 minutes.)

Serve with vanilla ice cream.