- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 2 large egg yolks
- 1¾ cups pecan halves
- 8 ounces (about 1¾ cups) semisweet chocolate, chopped
- pinch salt
- ¾ cup heavy cream
- 2 tablespoons coffee flavored liqueur
- Preheat oven to 350°.
- Whisk together flour, cocoa powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg yolks and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined but still a bit crumbly.
- Press crust mixture into the bottom and up the sides of a 4"x 14" rectangular tart pan or a 9-inch round tart pan.
- Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans). Place the pan on a rimmed baking sheet.
- Bake 20 to 22 minutes, or until the edges of the crust are dry. Then, carefully remove the parchment paper and pie weights. Continue baking crust for 10 to 12 minutes, or until dry and set.
- Cool crust completely.
- Spread pecans in a single layer on a baking sheet. Bake at 350°, 8 minutes, or until toasted and fragrant.
- Allow the pecans to cool. Then, chop them roughly. Set aside ¼ cup of pecans for garnish.
- Combine chocolate and a pinch of salt in a large bowl.
- Place cream in a small saucepan. Bring to a simmer. Remove the pan from the heat and pour the cream over the chocolate. Allow to sit for 1 minute. Then, stir gently until the mixture is smooth.
- Stir in 1½ cups of pecans and liqueur.
- Pour the ganache into the cooled tart shell. Sprinkle with reserved pecans.
- Refrigerate 1 hour, or until set. The tart may be loosely covered and refrigerated for up to 2 days before serving.
Makes 10 servings. This is a great pie for making in advance. You can store it for a couple of days in the refrigerator. Then, just set it out at room temperature for a bit before serving.
Photo Credit: bakeorbreak.com
Soource : www.bakeorbreak.com/2013/11/chocolate-pecan-tart/