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Wednesday, September 28, 2011

baking sweet memories with my daughters, part 1: chocolate pecan tart, pie #42 of 52

it has always been a hope of mine that my two daughters will embrace the art of home made food.  to me, a well made meal is an event and when shared with family, there isn't much out there that can top it. over the years, both of my girls have shown a desire to bake, mostly cookies with the occasional cake thrown in.  but with all of these pies i have been baking, i have wanted to spend an afternoon baking a pie with each of them.  this last week, i finally got that wish.  alix was home for a visit and to help her sister get packed for the big move west and i took advantage of the time to bake a tart with alix.  when asked what kind of pie she would like to make, she chose chocolate pecan-you can't go wrong with chocolate and when you add pecans, it's even better!


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.










while the tart shell baked, we mixed up the filling.  for a smooth filling every time, it is important that the ingredients are combined in the proper order.  otherwise, the custard separates in the oven and it the chocolate will float to the top.  to emulsify the filling, the brown sugar is whisked with the melted butter and chocolate mixture, the cinnamon and vanilla.  then the eggs are whisked in one at a time.  the final addition is the corn syrup.  be sure to scrape that bowl as you go.
alix whisking in the corn syrup-gotta love the action shots!

toast the pecans if you like and then chop them up and fill the shell with them.

pour the custard over the chopped nuts

decorate it with pecan halves

baked to fudgy perfection!  let it cool completely before removing it from the pan or it may crumble

chocolate pecan tart
serves 8

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.

filling
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 eggs
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...bakinbabe116@aol.com

1 comment:

  1. That pie looks so good! You're right can't go wrong with chocolate and pecans.

    ReplyDelete