Directions:
- Preheat oven to 425°F.
- Place crust into 9 fluted tart pan with removable bottom.
- Beat eggs slightly in bowl; stir in sugars, chocolate syrup, milk, butter and cornstarch.
- Pour into prepared tart shell and arrange pecan halves decoratively on the top.
- Bake in preheated oven for ten minutes; lower heat to 325F and continue baking for 35 minutes or until the center is almost set but still soft (take care not to over bake).
- Cool on wire rack.
- Remove tart from pan; decorate with whipped cream rosettes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.21 Kcal (2484 kJ) | ||
| Calories from fat | 353.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.31g | 60% | |
|---|---|---|---|
| Cholesterol | 85.11mg | 28% | |
| Sodium | 164.99mg | 7% | |
| Potassium | 244.04mg | 5% | |
| Total Carbs | 57.58g | 19% | |
| Sugars | 38.98g | 156% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 7.38g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 417.53 Kcal (1748 kJ) | ||
| Calories from fat | 249.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.67g | 60% | |
|---|---|---|---|
| Cholesterol | 59.9mg | 28% | |
| Sodium | 116.13mg | 7% | |
| Potassium | 171.77mg | 5% | |
| Total Carbs | 40.53g | 19% | |
| Sugars | 27.43g | 156% | |
| Dietary Fiber | 2.8g | 16% | |
| Protein | 5.2g | 15% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.7mg | 14% | |
| Calcium | 44.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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