I know you like chocolate. I know you do! Chocolate Pecan Tart.
Ingredients
- 2 cup pecan pieces, lightly toasted
- 3/4 cup sugar
- 3 cup all-purpose flour
- 8 ounce unsalted butter, cubed and cold
- 3 large eggs, divided
- 1 teaspoon vanilla
- 5 ounce bittersweet chocolate, chopped
- 5 ounce semi-sweet chocolate, chopped
- 1¼ cup heavy cream
- ⅔ cup whole milk
- 6 ounce milk chocolate, melted
- 1½ cup whole pecan, lightly toasted
- ½ teaspoon kosher salt
Directions
Prepare the dough: Place 2 cups pecan pieces into the bowl of a food processor and pulse a few times. Add the ½ cup sugar and flour and continue to pulse until the nuts are finely ground into the mixture. Add the butter, 1 egg and vanilla and process until the mixture resembles coarse meal, 8 to 10 seconds. It should look loose but press together when pinched between your fingers. Divide dough into 2 discs and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. You only need one disc for this recipe, save the rest for another use.
Prepare the tart: Preheat the oven to 350 degrees F.
Choose a 10-inch tart pan with removable bottom. Place the dough round on the bottom. Use your fingertips to press the dough evenly over the bottom and up the sides of the mold or tart pan about at about ¼‑inch thickness. Trim off excess dough, or leave the edge rustic as you prefer. Bake the shell 25 to 30 minutes until golden brown. Rotating the pan halfway through. Let the tart shell cool completely before continuing.
Reduce the oven to 275 degrees.
Combine bittersweet semi and sweet chocolates in a medium bowl.
In a medium sauce pan set over medium-high heat bring the cream, milk and remaining ¼ cup sugar, to a boil. Remove from heat and let cool somewhat, about 5 minutes. Then pour about ⅓ of the cream mixture over the chocolate, whisking until melted. Add the remaining warm cream mixture to the chocolate mixture, stirring to combine.
In a large bowl whisk the 2 remaining eggs until well combined. Pour about ⅓ of the chocolate cream mixture over the eggs, whisk to combine. Add the remaining chocolate mixture. Whisk to combine. Add salt and whisk to combine.
Fill the cooled crust with the chocolate, cream and egg mixture, put the tart on a baking sheet and transfer to heated oven. Bake rotating halfway through until the edges of the custard are set, but the center still wiggles, about 30 minutes. Transfer to a wire rack to cool completely.
Lay the 1 ½ cups whole pecans attractively on the surface of the cooled tart. Drizzle the melted milk chocolate in a thin stream over the nuts in a lacy pattern. Move the tart to the refrigerator about 30 minutes to set the milk chocolate. The bring to room temperature and serve.
This might be one of my most favorite pasta dishes you’ve done.
It seems as though it has been forever since a default pasta had graced these pages. I like bucatini but the name sounds like it should be an Italian sports car or something, doesn’t it? Gorgeous looking dish, especially those glistening chanterelles.
This pasta is gorgeous!!! My kind of dish…and of course, garlic all the time — no way I will make pasta without it! Garlic is my default everything…lol! If only chanterelles weren’t so expensive here…these are my favouritest and bestest mushrooms ever!!!
a very good rule: “default pasta always has garlic.” love that!
Well, you know you’re preaching to the choir with me. I love a good quality pasta with some kind of vegetable simply cooked — heavenly!
P.S. Great color/caramelization on the chanterelles.
are my absolute favorite mushroom (though porcini run a close second), but I can never find decent fresh ones here. I am so jealous of you and your high-falutin’ farmer’s market, what I wouldn’t give to live down the street from that treasure trove.
Looks super delicious and the picture looks so rustic. Pretty!
This looks like perfection on a platter. Got me thinking — when I was a little girl my Southern grandmother (who, I’m sure, didn’t know from bucatini) often made spaghetti, and it was different than the spaghetti anywhere else. Later I decided it must have been bucatini. But where would my Southern grandmother get bucatini in the tiny little town we lived in way back then? Must have been simply called by spaghetti by whatever brand it was.
It doesn’t get any better than pasta and mushrooms. Beautiful pic, too.
I just love an unfussy but satisfying pastasciutta, one that I can make from ingredients on hand, or at least easily obtained. And with a base recipe from Domenica Marchetti, some of our terrific California ‘shrooms, I bet it was fab, perfect for this time of year. Bravo, Greg & buon appetito!
Just add foie gras and it’s, like, all of my favorite foods in one dish! This looks awesome…might have to head to Eataly for some insanely overpriced yet delish chanterelles for this dish! Always love your recipes!!!
I may have to make some default pasta tonight, as I have no idea what we’re going to eat & it’s already 5:30. This mushroom version looks amazing. Sadly, I live with a hater of mushrooms…
I like your description and concur with your brother’s enthusiasm for Portuguese wines!