Chocolate Pecan Tart:
1 3/4 cups pecan halves
1 1/4 cups all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1.2 tsp. salt, plus pinch for filling
1 stick unsalted butter, at room temperature
1/4 cup sugar
2 large egg yolks
1/2 pound semisweet chocolate, chopped
1/4 cup heavy cream
Heat oven to 250. Spread pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6-8 minutes. Let cool, then roughly chop, in a medium bowl, whisk together the flour, cocoa powder and salt.
Using an electric mixer, beat butter and sugar on medium-high heat until creamy, 2-3 minutes. Beat in egg yolks. Reduce mixer speed to low and gradually add flour mixture, mix until combined but still crumbly.
Press dough into bottom and up the side of a 4 x 14 inch rectangular tart pan. Line with large piece of parchment paper, leaving an overhang on all sides, and fill with dried beans or pie weights. Place plan on rimmed baking sheet and bake until edges of crust are dry, 20-22 minutes. Remove parchment and beans and bake until dry and set, 10-12 minutes. Let cool completely.
Meanwhile, in large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to bare simmer; pour over chocolate and let stand 1 minute. Stir gently until mixture is smooth. Stir in 1 1/2 cups of pecans. Pour mixture into cooled tart shell and sprinkle with remaining pecans. Refrigerate until set, at least 1 hour.
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