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November 20th, 2013 | 12:01pm

Holiday Pie Recipe from Luminaria

Tequila Chocolate Pecan Tart
by Luminaria Restaurant at the Inn and Spa at Loretto


1 cup light corn syrup
1/2 cup brown sugar
1/2 cup sugar
4 each whole eggs
2 each egg yolks
1 tbsp butter
1/2 tsp salt
1/2 tsp vanilla
2 tbsp good tequila
2 cups pecan halves

  • In a small sauté pan melt butter and heat until it begins to brown, set aside to cool slightly.
  • In a large bowl mix all ingredients except the pecans until smooth including the butter.
  • Set aside and make the crust


1/2  pound AP flour
1/4  pound butter room temp, unsalted
2 oz ice water
1/2 tsp salt
1 tbsp sugar

  • put the salt sugar and flour into a large bowl and mix
  • work in the butter with your hands until the mix resembles peas
  • add the water and mix just until a dough forms
  • set aside at room temp for a bit to let rest
  • on a floured surface roll out the dough into a big enough piece to line your pan 
  • press into your pan and trim the edges
  • Let pan rest for a bit in the fridge as this will help with shrinkage.
  • When ready line the bottom of the pan with pecans and pour filling in
  • bake at 350 for 45 minutes
  • when done it will be browned and a little puffed up from the eggs
  • Let cool and refrigerate.

Top with a big scoop of vanilla ice cream and drizzle with Dulce de Leche. Enjoy!

 Tequila Pecan Tart Luminaria

Posted by Sarah Sims

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