Chocolate Tart with Honey-Roasted Apricots

By MarieR

Ingredients

• Filling:
• 1 ⁄2cup unsalted butter, softened
• 1 ⁄2 cup confectioners’ sugar
• 4 tablespoons cocoa powder
• 4 tablespoons finely ground pecans
• 1 large egg
• 1 cup all-purpose flour
• 1 ⁄2 teaspoon kosher salt
• 1 1⁄4cups heavy whipping cream
• 1 (12-ounce package) semisweet chocolate morsels
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ⁄8 teaspoon kosher salt
• Honey-Roasted Apricots (recipe follows)
• Sweetened whipped cream (optional)
• Honey Roasted Apricots Ingredients
• 2 (15-ounce) cans apricot halves in heavy syrup, drained
• 1 ⁄3 cup fresh orange juice
• 3 tablespoons honey
• Instructions
• Preheat oven to 350°.
• In an 8-inch square baking pan, place apricots. Pour orange juice over apricots; drizzle with honey. Gently stir to combine.
• Bake until liquid thickens, approximately 35 minutes. Let cool to room temperature.

Details

Servings 12
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 350°. Spray a 9-inch tart pan with nonstick baking spray with flour. Set aside.
In a large bowl, beat butter and confectioners’ sugar at low speed with an electric mixer until creamy. Add cocoa powder, pecans, and egg, beating to combine. Slowly beat in flour and salt. (Dough will be wet.)
On a work surface, place a large sheet of parchment paper. Place dough in middle of parchment; top with a second sheet of parchment. Using the palm of your hand, slightly flatten dough. Roll into a 12-inch circle. Freeze until firm, approximately 10 minutes.
Remove dough from freezer; peel off one sheet of parchment. Place dough, parchment side up, over a 9-inch tart pan. Remove remaining parchment, and gently press dough into bottom and up sides of pan. Trim edges even with sides of pan. (If dough cracks, press back together.) Place a piece of parchment in bottom of tart shell, letting ends extend over edges. Fill with pie weights.
Bake for 15 minutes. Remove pie weights and parchment, and bake for 8 to 10 minutes more. Remove from oven, and let cool completely. Reduce oven to 250°.
In a medium saucepan, heat cream and chocolate over medium heat, stirring constantly just until chocolate is melted. Immediately remove from heat.
In a large bowl, lightly beat egg and egg yolk. Whisk in melted chocolate in a slow steady stream; stir in vanilla and salt. Pour filling into cooled tart shell.
Bake just until center is set, 30 to 40 minutes. Remove from oven, and let cool completely. Refrigerate overnight. Top with Honey-Roasted Apricots, and serve with sweetened whipped cream, if desired.