Wednesday, November 23, 2016

Recipe: Chocolate Pecan Tart

Thanksgiving is right around the corner. I taught a Thanksgiving cooking class a few years ago in Virginia and made my delicious Chocolate Pecan Tart Recipe. Instead of the traditional pecan pie typically offered at most Thanksgiving dinners, try out this Chocolate Pecan Tart.

Chocolate Pecan Tart

2 large eggs

2/3 cup sugar

1/2 cup light corn syrup (try Wholesome's Agave version)

4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces

3/4 teaspoon vanilla extract

1/4 cup semisweet chocolate chunks

1 1/3 cups pecan halves

1 tablespoon bourbon (optional)

Pate Brisee (or 1 sheet of refrigerated pie dough)

Equipment: Tart Pan, Rolling Pin, Large Bowl, whisk, spatula, measuring cups, measuring spoons

Begin by preheating your oven to 350 degrees. Place your pie dough into a 9-inch tart pan and press the edges into the bottom and up the sides of the pan.

Whisk together eggs, sugar, corn syrup, butter and vanilla. Sprinkle the chocolate chips into the dough. Pour filling on top and arrange the pecans on top of the filling. Place 2 t of butter on top. Bake for 45-60 minutes. Allow tart to cool and serve plain or with whipped cream. You can always add bourbon to the whipped cream for extra flavor.

Pate Brisee is an unsweetened dough that can be used for sweet or savory pies or tarts including quiche.

1 ½ Cup All-Purpose Flour

½ teaspoon salt

½ Cup butter

¼ Cup ice water

Cut butter with a dull knife or dough scraper into small cubes. Make sure it is very cold. Put flour and salt in the bowl of mixer with paddle attachment. Slowly add butter and increase speed to medium and mix until butter is completely blended. Reduce speed and slowly add water. Dough should come together and feel smooth and not sticky. (You can also do this by had by rubbing the flour into the butter with your fingertips. Pinch the butter into chips and make a well. You add the water into the center of the well and bring the dry to the wet to incorporate.) Remove dough from mixer and pat into a disc. Wrap in plastic and refrigerate for at least one hour. When it is chilled, roll it out with a floured rolling pin.

Other fun Thanksgiving recipes using Fig Balsamic to make the Cranberry Salad. Also, check out the Pumpkin Dip recipe and the Pumpkin Gooey Butter Cake recipe if you haven't already.


Unknown said...

That looks beautiful!

Penang Tua Pui said...

it looks great.. what a big tart..

being a Chinese, I din celebrate Thanks giving, but yet I enjoy the dinner with friends together to enjoy home cook food...

Anonymous said...

That does look beautiful. A little piece of that goes a long way.

Rico said...

Saw you on FoodBuzz I just love pecan nuts on everything, and your tart looks amazing.

Capital Cooking said...

It is a very rich dessert...but also very tasty! Hope you enjoy!