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Chocolate Pecan Tart Serves 8 to 10 1/2 recipe Pâte Sucrée (see recipe below) 3 eggs 3/4 cup packed brown sugar 1/2 cup plus 1 teaspoon dark corn syrup 2 tablespoons honey 2 tablespoons molasses 6 tablespoons (3/4 stick) unsalted butter, melted 2 teaspoons vanilla extract 1 teaspoon salt 2 cups pecan halves, toasted 3/4 cup high quality semisweet chocolate (68% or more), chopped Preheat oven to 325 degrees F. Using a 10-inch tart pan, prepare 1/2 Pâte Sucrée recipe per instructions below. Bake empty tart shell about 15 minutes. Meanwhile make filling. In a large bowl, whisk together eggs, brown sugar, corn syrup, honey, molasses, butter, vanilla, and salt. Add pecans and chopped chocolate and mix to evenly coat. Pour filling into prebaked tart shell and return to oven. Bake tart until center is set, about 35 to 40 minutes. Remove from oven and cool on a rack. Pâte Sucrée Makes two 9- or 10-inch tart shells, plus a few cookies 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons powdered sugar, sifted 1 egg 1 teaspoon salt 1 3/4 cups all-purpose flour In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour, all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around beaters. Transfer to a plastic bag and form dough into a 6-inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days. (Well-wrapped dough may be stored in the freezer for a month.) Divide log in half for one tart shell. To roll, soften dough by pressing it in your hands until malleable. Form a 4-inch round disk. On a lightly floured board, roll from center out, lifting dough, turning slightly, and occasionally flipping to prevent sticking. Flour board as necessary. Roll dough to 1/8-inch thickness. To line a tart pan, fold dough in half and lift. Place in pan, unfold, and gently press it evenly into bottom and up sides of pan. Create a lip at top by pressing dough between flutes of pan with your fingers as you pinch dough off at the edge. Then for an even crust, roll a rolling pin across top. Dough scraps can be used to patch short edges or holes, or for cookies. Chill 1/2 hour before baking. |
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