Chocolate Pecan Tart

This tart was awesome!  This would be a nice change from pecan or pumpkin pie for Thanksgiving so I thought I would give it a try.  My house is full of chocolate lovers so this really hit the spot with them.    

I made this tart in a smaller tart pan than the recipe called for.  My tart pan was 4" x 10" and the recipe called for a 4' x 14" tart pan.  So I adjusted the recipe for that.  

It was an easy recipe and my college kids both tasted it and said it tasted gourmet.  So, I love an easy recipe that turns out this special.  It took great photos too!  I love photogenic food!! 

Ingredients:

1 1/2 cups pecan halves

1 1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

2 large egg yolks

4 ounces of semi-sweet chocolate baking bar, chopped

1/3 cup heavy cream

Heat oven to 350 degrees F.  Spread the pecans on a rimmed baking sheet and toast, stir once, until fragrant, 6-8 minutes.

Let cool then roughly chop.  In a medium bowl, whisk together the flour, cocoa, and salt.

Using an electric mixer, beat the butter and sugar on medium-high until creamy, 2-3 minutes.

Beat in the egg yolks.  Reduce the mixer speed to low and gradually add the flour mixture; mix until blended and crumbly. 

Press the dough into the bottom and up the sides of the tart pan.  I had a small amount left over because my pan was smaller.  Line with a large piece of parchment paper, leaving it to overhang the sides and fill with dried beans or pie weights.  

Place the pan in the oven and bake for 20 minutes and remove the paper and beans and bake 10 more minutes.  Let cool completely. 

Meanwhile, in a large bowl, place the chopped chocolate.  In the small saucepan, bring the cream to a small simmer; pour cream over the chocolate and let set a minute.  
Stir the mixture until smooth and add in 3/4 cup of the chopped pecans.
Pour the chocolate mixture into the cooled tart shell and sprinkle with the remaining pecans.  Refrigerate until set, at least an hour.
Yield: 8 servings
Recipe adapted from: Kitchen Vistas's

Enjoy!

Sherry

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