Chocolate Pecan Tart

Updated at: Tue, 06 Feb 2024 02:48:22 GMT

Step 1

Preheat oven to 350F (176C).

Step 2

To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.

Step 3

In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and work the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tablespoon at a time if dough appears too dry.

Step 4

Roll dough into a ball, then flatten into a disk.

Step 5

Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9" (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.

Step 6

Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.

Step 7

Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.

Step 8

Then add flour and salt, stir to combine.

Step 9

Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.

Step 10

Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.

Step 11

To make whipped cream, combine all ingredients in a large bowl and beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!

Step 12

Serve tart with homemade whipped cream!

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