Yields: 6 - 4 3/4 inch tarts
Six individual tarts made with a chocolate base, layered with cherry pie filling
and topped with pecans.
recipe pie dough
1/3 cup Hershey's ®
3 tablespoons water
2 tablespoons butter
1 (21 ounce) can cherry pie filling
2 cups light corn syrup
1 tablespoon packed light brown sugar
1 tablespoon butter, melted
1 cup coarsely chopped pecans
1 Place cookie sheet in oven; heat oven to 375 F. Roll out pastry on lightly
floured surface. Cut out 6 circles about 5-3/4 inches in diameter, re-rolling
scraps as needed to make 6 circles. Press pastry circles evenly into 4-3/4-inch
tart pans with removable bottoms, allowing pastry to extend 1/4-inch above edges
of pans; set aside.
In small saucepan, stir together cocoa, sugar and water; add 2 tablespoons
butter. Cook over low heat, stirring constantly with whisk, until butter melts
and mixture is smooth. Cool to room temperature, about 10 minutes.
Spread cocoa mixture on bottom of tart shells, dividing evenly. Spoon pie
filling over mixture, dividing evenly. In small bowl, stir together egg, corn
syrup, brown sugar and melted butter; stir in pecans. Spoon over pie filling,
Place tart pans on preheated cookie sheet. Bake 30 minutes or until set and
filling is bubbly. Cool completely in pans on wire
rack. Remove tarts from pans. Garnish with whipped cream.
Source: Hershey's ®