PECAN CHOCOLATE TART
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
- In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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Hasib Sohail
[email protected]This tart was a disaster! The crust was soggy and the filling was too runny.
Peter Odusola
[email protected]This tart was a bit too time-consuming to make, but it was worth it in the end.
Ka'Rya Williams
[email protected]I would have liked the filling to be a bit thicker, but overall this was a good recipe.
Happiness Lovelyn
[email protected]This tart was a bit too rich for me, but my husband loved it.
Polygon
[email protected]I had some trouble getting the tart out of the pan, but other than that it was a great recipe.
Daniel Dingo
[email protected]The crust was a bit crumbly, but the filling was delicious.
small smaller
[email protected]This tart was a bit too sweet for my taste, but it was still very good.
Darya Cr7
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The chocolate and pecans are a match made in heaven.
Mary Beth Steele
[email protected]This was the perfect dessert for my holiday party. It was elegant and delicious, and everyone loved it.
Nadeem Stylish
[email protected]I'm not much of a baker, but this tart was surprisingly easy to make. It turned out perfectly and tasted even better than it looked!
Naheed Naseem
[email protected]This tart was easy to make and turned out beautifully. The chocolate filling was decadent and the pecans added a nice crunch.
Beatriz Beatz
[email protected]I made this tart for my family and they loved it! The filling was rich and creamy, and the crust was perfectly crispy.
Maria Upchurch
[email protected]This pecan chocolate tart was a hit at my dinner party! The combination of chocolate and pecans was divine, and the tart crust was flaky and delicious.