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Chocolate Pecan Tart

Source of Recipe


Unknown






List of Ingredients



• -- Pastry --
  
• 1-1/4 cups all-purpose flour
  
• 1/2 cup plus 2 Tbsp confectioners' sugar
  
• 3 Tbsp unsweetened cocoa
  
• Pinch salt
  
• 1/2 cup plus 2 Tbsp butter, cut up (no substitutes)
  
• 1 large egg yolk
  
• *
  
• -- Filling --
  
• 8 ounces semisweet chocolate squares
  
• 1 cup heavy or whipping cream
  
• *
  
• -- Praline Topping --
  
• 1 cup granulated sugar
  
• 1/3 cup water
  
• 1-1/3 cups pecan halves, toasted
  






Instructions



1. Make pastry: Pulse flour, confectioners' sugar, cocoa and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk, pulsing until mixture begins to hold together. Press pastry evenly along the bottom and side of a 9-1/2-inch tart pan with removable bottom. Cover and refrigerate the pastry 40 minutes.
   
   
2. Heat oven to 375 degrees (F). Line pastry shell with foil and fill with dried beans. Bake 8 minutes; remove foil and beans. Bake crust 5 to 9 minutes more, or until pastry is firm. Cool on a wire rack.
   
   
3. Make filling: Finely chop chocolate; transfer to a medium bowl. Bring cream to boil in a small saucepan over medium heat. Pour over chocolate. Let stand 5 minutes. Stir until smooth and all the chocolate is melted. Pour filling into cooled crust. Refrigerate tart until filling is firm, 2 hours. (Can be made ahead. Cover loosely and refrigerate overnight. Let stand at room temperature 1 hour before serving.)
   
   
4. Make praline topping: Grease a jelly-roll pan. Bring sugar and water to boil in a medium saucepan over medium heat. Increase heat to medium-high and continue to cook until syrup turns amber in color, 8 to 10 minutes. Remove from heat; when bubbles subside, stir in pecans. Immediately pour praline mixture into prepared pan. Let stand until cool, 45 minutes. Chop praline topping into small pieces. (Can be made ahead. Store praline topping in an airtight container up to 1 week.) Sprinkle praline topping over tart.
   
   Makes 10 servings.