If you are a nut about chocolate (who's not?) this chocolate pecan tarts would be heaven to you. Using a chocolate pastry crust for this recipe, together with a chocolate pecan filling, it really is the ultimate chocolate paradise.
Chocolate Tart Pastry
Ingredients:
- 1 cup of very cold butter cut into ½ inch pieces
- 1 1/3 cups of all purpose flour
- 1/3 cup of pastry flour
- ¾ cups of icing sugar
- 2/3 cup of cocoa
- ¼ teaspoon of kosher salt
- ¼ cup of water
Preparation:
Preheat the oven to 375F.
Using a food processor, combine the butter, flour, pastry flour, cocoa, icing sugar, and salt and pulse until the texture resembles coarse sand. Add the water and mix until the mixture just comes together. Do not overprocess.
Using your fingers, press the dough into a 10 x 1¼ inch flan pan with a removable bottom. Chill for 30 minutes. Line the pie with parchment paper and fill with baking beans. Bake for 15 minutes or until just firm. Remove from the oven and discard the parchment paper and baking beans.
Chocolate Pecan Tart Filling
Ingredients:
- 4 eggs
- ½ cup of granulated sugar
- ¾ cup of brown sugar
- ½ teaspoon of kosher salt
- 2/3 cup of corn syrup
- 2/3 cup of whipping cream
- 1 tsp of vanilla extract
- 1/3 cup of brandy
- ¼ cup of butter, melted
- 1 ½ cup of pecan halves
Preparation:
Reduce the oven to 350F.
Using your KitchenAid Stand Mixer fitted with flat beater attachment, beat the eggs, both the sugars, salt and syrup until just combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter (making sure it has cooled). Fold in the pecans. Pour into the prepared pre-baked crust and bake for 50-60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
Chocolate Topping
Ingredients:
- ½ cup of whipping cream
- 4 ounces of semi-sweet chocolate
- 1 tablespoon of corn syrup
Preparation:
Coarsely chop the chocolate and place in a heat-proof bowl. Place a small saucepan on medium heat and cook until the cream just comes to a simmer. Remove from the heat, and pour over the chocolate. Let sit for a couple minutes and stir until the both the cream and chocolate form a homogeneous mixture. Add the corn syrup and stir again.
Using a teaspoon, dot the topping of the cooled pie and swirl decoratively.
Serve Chocolate Pecan tart at room temperature or slightly chilled.
Store refrigerated for up to 5 days.
