Chocolate Espresso Tart w/Dark Chocolate Pecan Press-in Crust

By stancec44

This is better the second day. I used toasted ground and whole pecans to decorate, but a little shaved dark chocolate would be good, too. Also, could do individual ones.

Ingredients

• For the crust:
• 1 1/2 c. ground pecans
• 1/2 c. good cocoa powder
• 2 Tb. canola oil
• 2 Tb. maple syrup
• 1 tsp. vanilla
• pinch of salt
• For the Filling:
• 5 oz. 72% dark baking chocolate, broken into pieces
• 2/3 c. coconut oil
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1/4 c. brewed espresso (or dark coffee)
• Garnish:
• Chocolate shavings or chocolate covered espresso beans (or above)

Preparation

Step 1

Crust:
Preheat oven to 350 (think Bend is 340 for a bit longer)

Place all ingredients in food processor and pulse just until the dough resembles fine meal. Do not overprices. Dough will be sticky.

With clean, damp hands, press the dough into a 9" springform pan that's been coated with cooking spray.

Bake, uncovered, for 20 minutes (or a bit longer for Bend) until the crust smells like just-baked cookies. It will be slightly darker and firm to the touch. Let it cool completely before filling, about 1 1/2 hours. (I cover lightly with plastic to keep moisture in.

Filling:
Melt the chocolate over low heat in a double boiler - bowl should not touch the gently simmering water. Remove the pan from the heat and mix in the coconut oil, vanilla, salt and espresso. Let the mix sit for 30 minutes; it will thicken. Pour the filling into the crust and smooth the top. Refrigerate for 30 minutes. When filling has set, garnish as desired.