Pecan Chocolate Tart
March April 2014
Chocolate pâte sucrée crust:
1 c. unbleached flour
2 T. Dutch process cocoa powder
2 T. icing sugar
1/2 t. salt
3/4 stick (6 T.) cold unsalted butter, cut into bits
3 t. cold lard
3 T. ice water
5 oz. bittersweet chocolate, chopped
3/4 c. firmly packed brown sugar
3/4 c. light corn syrup
2 T. unsalted butter, cut into bits
4 large eggs
1 t. vanilla
pinch of salt
1-2/3 c. pecan halves
Make the chocolate pâte sucrée:
In a large bowl, blend the flour, cocoa, icing sugar, salt, butter and lard until the mixture resembles coarse meal. Add 3 T. 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 disc. Chill it, wrapped in plastic wrap, for 1 hour.
Assemble the tart:
Roll out the dough 1/8-inch thick on a lightly floured surface and fit it into a 10-inch tart pan with a removable fluted rim. 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.
Melt the chocolate over low heat and spread it on the bottom of the shell, working quickly, as the chocolate will start to set immediately. Chill the shell for 15 minutes.
Preheat the oven to 350°F. In a heavy saucepan, combine the brown sugar and the corn syrup and bring the mixture to a boil, stirring. Reduce the heat and simmer for 5 minutes, stirring frequently. 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, vanilla, and a pinch of salt, and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell and pour the egg mixture over the nuts to cover. Place the tart on a baking sheet (to catch any overflow) and bake in the middle of the oven for 40 minutes, then remove and cool on a rack. Serve the tart warm or at room temperature with vanilla or salted caramel ice cream. Serves 8.