Dessert

Beth’s Chocolate Pecan Tart Recipe

Beth’s Chocolate Pecan Tart Recipe



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BETH’S CHOCOLATE PECAN TART RECIPE
Serves 8

INGREDIENTS:

For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water

For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans

METHOD:
Preheat oven to 350F (176C).

To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.

In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.

Roll dough into a ball, then flatten into a disk.

Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9″ (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.

Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.

Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.

Then add flour and salt, stir to combine.

Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.

Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.

Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)

HOMEMADE WHIPPED CREAM:
Ingredients:

2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon

METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!

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