Chocolate Pecan Tart

By Kmac_4

Ingredients

• 1 1/4 C pecan halves
• 1 1/4 C flour, spooned and leveled
• 1/4 C unsweetened cocoa powder
• 1/2 t kosher salt, plus a pinch for the filling
• 1/2 C unsalted butter at room temp
• 1/4 C sugar
• 2 large egg yolks
• 1/2 pound semisweet chocolate, chopped
• 3/4 C heavy cream

Details

Servings 8

Preparation

Step 1

Heated oven 350. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. In a medium bowl, whisk together the flour, cocoa powder and salt.

Using electric mixer, beat butter and sugar on medium high until creamy, 2 - 3 minutes. Beat in the yolks. Reduce mixer speed to low and gradually add flour mixture; mix until combined but still crumbly.

Press the dough into the bottom and up the sides of a 4 x 14 inch rectangular or 9 inch round tart pan. Line with a large piece of parchment paper, leaving an overhang on all sides and fill with dried beans of pie weights. Place the pan on a rimmed baking sheet and bake until the edges of the crust are dry, 20 - 22 minutes. Remove the parchment and beans and bake until dry and set, 10 - 12 minutes. Let cool completely.

Meanwhile, in a large bowl, combine the chocolate and pinch of salt. In a small saucepan bring the cream to a bare simmer; pour over the chocolate and let stand 1 minute. Stir gently until the mixture is smooth. Stir in 1 1/2 C of the pecans. Pour the mixture into the cooled tart shell and sprinkle with the remaining pecans. Refrigerate until set, at least 1 hour.