Chocolate Pecan Tart
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tbsp
Granulated Sugar1 tsp
Salt1 cup
Water1 cup
Heavy Cream (very cold)1.5 tsps
Pure Vanilla Extract1 large
Egg1 large
Egg Yolk1.666667 cups
Pecan Halve (lightly toasted)2 tbsps
Cacao (nibs, chopped optional)Directions:
1
To make the crust: Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine
2
Add the butter and continue pulsing until the mixture resembles coarse meal
3
Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle
4
Stop once the dough begins to come together
5
Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together
6
Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours
7
On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking
8
Roll up the dough around the rolling pin and unroll it into the tart pan
9
Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick
10
Use a paring knife to cut excess dough from the rim of the pan
11
If necessary, pat a bit of the dough trimmings into any thin spots
12
Cover with plastic wrap and refrigerate for 1 hour
13
Position a rack in the middle of the oven and preheat the oven to 375degreesF
14
Place the tart pan on a baking sheet
15
Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans
16
Bake for 15 minutes
17
Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden
18
Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate
19
Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer
20
Let cool on a rack while you prepare the filling
21
Raise the oven temperature to 400degreesF
22
To make the filling: In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves
23
Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly
24
If sugar crystals form on the sides of the pan, brush with a wet pastry brush
25
Test the color of the caramel by drizzling a few drops onto a white plate
26
When the color is medium to dark amber, remove from the heat
27
Slowly and carefully - it will bubble up - add the cream
28
Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much
29
Remove from the heat and cool for 15 minutes
30
Place the tart shell on a baking sheet
31
In a medium bowl, whisk together the vanilla, egg, and yolk
32
Slowly whisk into the caramel
33
Stir in the melted butter, followed by the nuts and nibs, if using
34
Pour the filling into the prepared tart shell
35
The filling will come to the top of the shell
36
(If the crust has shrunk during baking, it may not hold all the filling
37
) Bake the tart for 15 minutes
38
Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set
39
Let cool on a rack for about 10 minutes
40
While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan
41
Let cool completely before removing the tart ring
42
Serve each wedge of tart with a dollop of the cocoa whipped cream
43
Cocoa Whipped Cream: Place the cream in a chilled metal bowl or mixer bowl
44
With a whisk, or the whisk attachment, whip the cream until slightly frothy
45
Combine the sugar with the cocoa powder
46
Sprinkle into the cream and continue to whip until soft peaks form
47
Use immediately, or refrigerate for up to 1 hour