Chocolate Pecan Tart

It is almost Thanksgiving so it is time to make this rich and decadent tart again. It's everything a holiday dessert should be -- the perfect sweet and satisfying ending to the meal.  For all you chocolate lovers out there, this will be a sure favorite, and, bonus, it is AMAZING for breakfast the next morning with a cup of coffee.

Chocolate Pecan Tart

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Serves: 8 Total Time: 90 minutes

Ingredients

  • For the pâte brisée:
  • 1 1/4 cups all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 3 1/2 ounces bittersweet chocolate, chopped
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter, cut into bits
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 2/3 cups pecan halves

Instructions

1

To make the pâte brisée:(you can do this in a large bowl with a pastry cutter, or, my preferred way, in a food processor)

2

Blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

3

Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan (or use a rectangular tart pan to change it up!) with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.

4

Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.

5

In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted.

6

In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking.

7

Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture.

8

Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with vanilla ice cream.

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