0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.

 

CHOCOLATE PECAN TART

 
Category: Cakes and Tarts
Difficulty: Easy
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min
 

INGREDIENTS

Calculated for (1) 26cm (10.25 inch) Tart Pan

Tart Dough
120g (4.2 ounces) unsalted butter, softened
2g (¼ Tbsp) salt
90g (3.2 ounces) confectioners' sugar
30g (1 ounces) almond flour
1 ea large egg
235g (8.3 ounces) all-purpose flour

Filling
30g (1 large egg) egg yolks
25g (0.9 ounce) sugar
25g (0.9 ounce) maple sugar
55g (2 ounces) maple syrup, grade B
55g (2 ounces) corn syrup
30g (1 ounce) salter butter, melted
80g (2.8 ounces) pecan halves
35g (1.2 ounce) CARAÏBE 66% Baking Chocolate

 

INSTRUCTIONS

 
Tart Dough:
  • 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.
 
Filling:
  • 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.
 
Assembly & Finishing:
  • 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 to puff up and the center is set.
  • Cool for 1 hour before serving.
  • Store a room temperature or refrigerate.
  • Best enjoyed within 2 days.