Name: Chocolate Lovers' Butterscotch Chiffon Tart
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 3/4 cup powdered sugar; 1 large egg, beaten; 3 tablespoons light corn syrup; 3/4 cup plus 1 tablespoon sugar; 1/4 cup water; 1/2 stick (1/4 cup) unsalted butter; 1 teaspoon cider vinegar; 1 1/3 cups chilled heavy cream; 1 1/2 teaspoons vanilla; 2 teaspoons unflavored gelatin (from 1 envelope); 3 large egg whites; 1 cup chopped pecans (3 1/2 ounces); 1 tablespoon unsalted butter; 1/8 teaspoon salt; a 9-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice (optional); a pastry or bench scraper (optional)

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Chocolate Lovers' Butterscotch Chiffon TartRomulo Yanes

We are happy to announce that Nicholas Leighton has won our January 2006 "Cook the Cover" contest with his delicious variation on our Butterscotch Chiffon Pie.

Nicholas Leighton explains his variation:
I loved the silky butterscotch chiffon pie on January's cover, but in our house we have a rule that every dessert must contain chocolate! You'll agree that the luscious butterscotch chiffon filling and tasty pecan topping is absolutely delicious with this bittersweet chocolate cookie crust, which rolls out like a dream and unmolds from a tart shell perfectly every time. The original recipe was great, but with a chocolate cookie crust it's sublime!

Cooks' Note:

The egg whites in the chiffon filling are not cooked, which may be of concern if salmonella is a problem in your area.

Recipe notes

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