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Chef Don's
Favorite Dessert Recipes
Chocolate Pecan Tart
Makes 1 Tart
1-9-inch Tart Shell (pâte brisée),
prebaked
4 oz. Bittersweet Chocolate, melted
2/3 cup Brown Sugar
1-1/2 Tbsp. Molasses
1/2 cup Corn Syrup
1” piece of Cinnamon
2 Whole Cloves
8 Black Peppercorns, cracked
1/3 cup Water
6 Tbsp. Butter, chopped
3 Tbsp. Sour Cream
1-1/2 cups Pecans, halves or pieces, toasted
1 Egg
2 Egg Yolks
1/4 tsp. Salt
1/2 tsp. Vanilla
1 Tbsp. Flour
Preheat oven to 325°F. Paint the tart shell with
the chocolate and set aside. Place the brown sugar, molasses, corn
syrup, cinnamon stick, cloves and peppercorns into small saucepan. Add
water, cover and place over medium-low heat. Bring to simmer, uncover
and stir until sugar has dissolved. simmer until reduced to 1 cup,
about 10 minutes. Strain through a fine sieve. Add butter and cream.
Stir until butter is melted. Let cool. Whisk together egg, egg yolks,
salt, vanilla and flour. Stir into cooled sugar-spice mixture.Spread
pecans decoratively over crust, pour in filling mixture, coating all
nuts. Bake 25-35 minutes or until filling no longer jiggles when
tart is gently shaken. Remove from the oven and let cool. Refrigerate
or serve.
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