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Tart: Chocolate Truffle Tart with Pecan-Caramel Sauce

Source of Recipe

Internet


List of Ingredients

CRUST
1 2/3 cups all-purpose flour
1/3 cup cocoa powder
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter

FILLING
1/2 cup unsalted butter
1 pound bittersweet chocolate, cut in pieces
1/2 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1 heaping tablespoon instant espresso powder

SAUCE
1 cup sugar
1/3 cup water
1 1/2 cup coarsely chopped pecans
1/3 cup light Karo syrup
1/2 cup heavy whipping cream
1/4 cup dark rum
2 tablespoons unsalted butter

1 cup heavy whipping cream, or 1 quart vanilla ice cream
4 sprigs mint




Recipe

To prepare the crust, preheat the oven to 350 degrees. Butter a 10-inch flan or tart pan with a removable bottom and set aside.

Put the flour, cocoa powder, confectioners' sugar, vanilla, cinnamon, and salt in the bowl of a food processor. With the machine running, add the butter about 1 tablespoon at a time through the feeder tube. Process until the dough collects on top of the blade. Remove the dough from the processor bowl and press it into the prepared pan. Bake in the oven for about 10 minutes, or just until the dough is set. Remove from the oven and let cool. Do not turn off the oven.

To prepare the filling, put the butter and half of the chocolate pieces in the top of a double boiler over the gently simmering water and melt the chocolate completely. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the remaining chocolate pieces, the vanilla, and the espresso powder and mix well. Pour the filling into the prepared crust and bake in the oven for about 30 minutes, or just until the middle is set. Meanwhile, make the sauce.

To prepare the sauce, place the sugar in a large saute pan and gently moisten with the water. Cook over high heat for 5 to 6 minutes. Do not stir. When the caramel starts to turn golden, swirl the pan to even the color of the caramel. Add the pecans and Karo syrup and then add the cream slowly. Cook until the sugar dissolves and the sauce starts to thicken, 3 to 5 minutes. Add the rum and butter and cook until the butter is melted, about 1 minute. Remove the pan from the heat and let the sauce cool for about 15 minutes. (If you make the sauce ahead, rewarm it before serving.)

If serving the tart with whipped cream, whip the cream to soft peaks. Slice the tart while it is still warm. Pour some of the hot sauce over each slice, top with a dollop of whipped cream or a scoop of ice cream, garnish with mint, and serve.


Serves 12