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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Asaba Palace Of God
[email protected]This tart was too rich for my taste.
Nthabiseng Mokwala
[email protected]The crust was a bit too crumbly.
Haroon Sotra
[email protected]This tart was a bit too sweet for my taste.
Mufaro Zhovha
[email protected]I will definitely be making this tart again.
Mohamad kholany
[email protected]This tart was a great way to end a meal.
Twice_Once
[email protected]I would definitely recommend this recipe to others.
Sadiq Afghan
[email protected]This tart was perfect! It was the perfect balance of chocolate and pecans.
Emmalie Graves
[email protected]This tart was a bit too rich for my taste, but it was still good.
Germaine Moran
[email protected]I loved the chocolate filling, but the pecan crust was a bit too crumbly.
Aleena Joseph
[email protected]This tart was easy to make and it turned out great! I will definitely be making it again.
Emon Reza
[email protected]The crust was a bit dry, but the chocolate filling was delicious.
Jos Thomson
[email protected]This tart was a bit too sweet for my taste, but it was still good.
Sharon Abdi
[email protected]I'm not a huge fan of chocolate, but I loved this tart! The pecan crust was my favorite part.
Kosh Awasthi
[email protected]This tart was amazing! The chocolate and pecan flavors were perfectly balanced, and the crust was flaky and delicious. I would definitely recommend this recipe.
Saab Hadi
[email protected]I made this tart for my family and they loved it! The chocolate filling was rich and decadent, and the pecan crust was the perfect complement. It was easy to make and didn't take too long.
Emma Bakhos
[email protected]This pecan chocolate tart was a hit at my dinner party! The combination of chocolate and pecans was divine, and the crust was flaky and buttery. I will definitely be making this again.