January 29, 2018
Assembly Time: 10 minutes
Baking Time: 40 to 50 minutes
For the Crust
250 grams all-purpose flour
125 grams unsalted butter, cold and cut into cubes
80 grams icing sugar
10 grams vanilla paste
3 grams salt
1 gram lemon zest
32 grams ice cold water
2 egg yolks
For the Filling
275 grams heavy cream
225 grams dark chocolate
50 grams bourbon or cointreau
150 grams roasted whole pecans
Rub the flour and butter together until you get a grainy mealy mixture. Be sure not to overmix causing the butter to melt. Add icing sugar, vanilla paste, salt, and zest. Mix gently.
Then add the water and egg yolks, and mix until it comes together. Be careful not to overmix. Wrap with cling wrap and let the dough rest for a minimum of 1 hour before using.
Preheat the oven to 350°F. Roll the dough and fit into preferred baking tin.
Let rolled dough rest in tin for 30 minutes.
Blind bake for 15 minutes with parchment and baking beans (or rice) on top. Remove parchment and beans, and bake for another 10 minutes.
Cool and prepare the filling.
Heat the cream in heavy pot until simmering. Be careful not to let it boil.
Pour the heavy cream into the chocolate and mix until silky smooth.
Add the liquor into mixture and pour into prepared tart shell.
Bake for 15-25 minutes or until center of the tart is set.
Let cool and serve.
Chocolate Pecan Tart
(Featured in October - November 2017 Issue)
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