I Need the Recipe for the Chocolate Pecan Latice Tart Please!

I left my SB at home and I need to send this recipe to a host for tomorrow's show. Long story why its so last minute. Thanks!!

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Chocolate Pecan Lattice Tart
The Pampered Chef®
2006 Fall/Winter Season’s Best


1/3 cup semi-sweet chocolate morsels
1 tablespoon butter
3/4 cup pecan halves
3/4 cup packed brown sugar
1 egg
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
Additional pecan halves, vanilla ice cream and Chocolate Drizzle Designs (optional)


Preheat oven to 375°F. In Classic Batter Bowl, combine chocolate morsels and butter. Microwave on HIGH 20-40 seconds until melted and smooth, stirring after each 20-second interval. Finely chop pecans using Food Chopper. Add pecans, brown sugar, egg, corn syrup and vanilla to chocolate mixture; whisk using Stainless Whisk and set aside.

Unroll one pie crust onto lightly floured Large Round Stone and roll to a 13-inch circle using Baker’s Roller®. Unroll second pie crust and gently fold in half. Starting in center, cut folded crust crosswise into twelve 3/4-inch-wide strips using Crinkle Cutter; discard ends so all strips are crinkled.

Spoon pecan mixture over center of crust on baking stone using Small Mix ‘N Scraper®; spread to a 10-inch circle. Carefully twist six of the pie crust strips and place evenly over filling in horizontal rows. (Place longest strips across widest point.) Twist remaining strips and lay over filling in vertical rows, forming a lattice pattern. Firmly press ends of strips onto edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional pecan halves between lattice strips, if desired.

Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. To serve, cut into wedges using Utility Knife and serve using Mini-Serving Spatula. Serve with ice cream and Chocolate Drizzle Designs, if desired. Yield: 12 servings

Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 37 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g

Cook's Tip: Corn syrup is a sweet syrup extracted from corn that is available in light and dark varieties. For this recipe, choose light corn syrup for a mild flavor that allows the chocolate to shine through. Corn syrup contributes chewiness to this tart’s flavorful filling.

Chocolate Drizzle Designs
1. Place 1/2 cup semi-sweet chocolate morsels into small microwave-safe bowl; microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Place a small, resealable plastic food storage bag into Measure All® Cup.

2. Pour melted chocolate into bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow chocolate to flow through. Pipe chocolate into 12 crisscross designs on Parchment Paper; refrigerate 15 minutes or until set.

No problem! Here is the recipe you requested:[Recipe Name]Ingredients:- [List of ingredients]Instructions:1. [Step 1]2. [Step 2]3. [Step 3]4. [Step 4]5. [Step 5]6. [Step 6]7. [Step 7]8. [Step 8]9. [Step 9]10. [Step 10]Enjoy your delicious [Recipe Name] at your show tomorrow! Let me know how it turns out. Thank you for choosing [Your Company Name] as your go-to for delicious recipes!