INGREDIENTS:1 ½ cups sugar
2 ½ oz. butter
½ tsp. salt
7 eggs
2 ½ cups corn syrup
¼ oz. vanilla
1 cup whole pecans
¼ cup chocolate chips
Pie Dough:
3 cups flour
2 cups butter
1 cup ice water
½ cup chopped pecans DIRECTIONS:For dough: In a medium-size mixing bowl, add flour and cut butter into the flour. Add ice water and pecans, and mix well until mixture forms a ball. Do not over-mix, or dough will be tough. Wrap in plastic wrap and allow to rest for 1 hour.
Remove dough and roll out and place in a 10-inch tart pan. Blind bake for 20 minutes at 325°F.
In large mixing bowl, add the sugar and butter and cream together. Slowly add the eggs one at a time until well-incorporated. Add remaining ingredients and pour into tart pans. Bake at 325°F for 25 minutes or until set. Allow to cool before serving. SERVINGS:1 Torte From:Mimosa Grill, Charlotte, N.C. PHOTO CREDIT:Photo Credit: MIMOSA GRILL