we quickly mixed up a batch of tart dough using the food processor and alix pressed it into the pan with her fingers-no rolling pin required! be sure to use a tart pan with a removable bottom to make cutting serving the easy.
using my foolproof method for partially baking a tart/pie shell, alix lined the shell with a large coffee filter and filled it full of marbles-my choice of pie weights.
alix whisking in the corn syrup-gotta love the action shots!
pour the custard over the chopped nuts
decorate it with pecan halves
chocolate pecan tart
for the tart shell, use half of the recipe for tart dough from pie #39. freeze the second half for another time and partially bake the tart shell at 325 for 20-25 minutes. the dough should no longer look glossy and it will not have begun to color. remove the weights and proceed with the recipe.
1 cup pecan pieces
3 tablespoons unsalted butter
1.5 ounces unsweetened chocolate
3/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
3/4 cup corn syrup
pecan halves to decorate the tart, at least 1 cup
preheat the oven to 350. toast the pecan pieces on a baking tray until fragrant, about 5-7 minutes. place the pecans in the partially baked tart shell. melt the butter and the chocolate together by placing them in a microwave safe bowl and using the lowest power setting. place the brown sugar in a mixing bowl with the vanilla and cinnamon. whisk in the melted chocolate and butter. whisk in the eggs, one at a time. be sure to scrape the bowl between additions. finally, whisk in the corn syrup and pour the custard into the prepared tart shell. carefully arrange the pecan halves on the top of the tart. bake until it puffs up and is almost set in the center, about 30-35 minutes. allow the tart to cool completely before removing it from the pan or cutting.
as always, if you bake one, send me a photo and i will post it here. may the power of pecans be with you...email@example.com