CHOCOLATE PECAN TART

INSTRUCTIONS

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, salt, confectioners’ sugar, almond flour and eggs.
• Once combined, add the flour in 3 additions, scraping down the sides of the bowl after each addition is incorporated.
• Mix until the dough just comes together.
• Remove from the bowl and roll out between two sheets of parchment paper to a thickness of 2mm (0.08 in).
• Chill until ready to use.

• Combine the sugars and syrups and then add the egg yolks.
• Add the melted butter and mix until smooth. Melt the chocolate to 105°F (40°C) in the microwave or in a double boiler.
• Add the sugar/egg mixture to the chocolate, mixing well.
• Toast the pecans in the oven at 300°F (150 C) for approximately 10 minutes, until the pecans have a nice brown and toasty color.

• Grease tart shells and line with tart dough.
• Place in the freezer for 20 minutes, then bake at 325°F (163°C) for 8-10 minutes, or until light golden brown.
• Cool slightly before filling. Warm the filling slightly if needed to easily pour into the shells. Line the bottom of the baked tart shells with 20g of toasted pecans.
• Pour 60g of filling over the top. Top with 20g more of pecans, fanning out in a decorative design. Finish with 60g of filling and let settle to eliminate air bubbles.
• Bake at 315°F (157°C) for 12-15 minutes, or until edges begin puff up and the center is set.
• Cool for 1 hour before serving.
• Store a room temperature or refrigerate.
• Best enjoyed within 2 days.