Tuesday, October 25, 2011

Chocolate Pecan Tart

You all know the research:  dark chocolate is good for you. In fact, I recently read an article that cited research regarding a reduced risk of stroke in women who indulged in a small amount of dark chocolate each day. For those who want to save up that daily 1 ounce of chocolate, this tart is for you.

From Real Simple, November 2011

1 3/4 cup pecan halves
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp Kosher salt, plus pinch for the filling
1/2 cup unsalted butter, at room temperature
1/4 cup sugar
2 large egg yolks
1/2 lb bittersweet or semisweet chocolate, chopped (I used Ghiradelli 70%)
3/4 cup heavy cream

Heat oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6-8 minutes. Let cool, then roughly chop. In a medium bowl, whisk together the flour, cocoa powder, and salt.

Using an electric mixer, beat the butter and sugar on medium-high until creamy, 2-3 minutes. Beat in the egg yolks. Reduce mixer speed to low and gradually add the flour mixture; mix until combined, but still crumbly.

Press the dough into the bottom and up the sides of a 4X14 rectangular or 9 inch round tart pan. Line with a large piece of parchment paper and fill with dried beans or pie weights. Place the pan on a rimmed baking sheet  and bake until the edges of the crust are dry, 20-22 minutes. Remove the parchment and the beans and bake until dry and set, 10-12 minutes. Let cool completely.

Meanwhile, in a large bowl, combine the chocolate and bring the cream to a bare simmer. Pour cream over chocolate and let stand 1 minute. Stir gently until the mixture is smooth. Stir in 1 1/2 cups of the pecans. Pour the mixture into the cooled tart shell and sprinkle with the remaining pecans. Refrigerate until set, at least 1 hour. Bring to room temperature before serving.
Cut the slices of this rich tart small (12-16 servings) or it will make you swoon, for sure. I absolutely adored the chocolate crust and the ganache filling. Pecans are the perfect nut for this taste treat. I have noticed, however, that most men have a decided preference for milk chocolate, so you may end up having to eat more of this tart than is typically the case. Well, we all do what we have to do.


  1. Hello, delicious recipe which it is necessary to test quickly.

  2. oh wow, this leaps of the page. How pretty to look at ....and eat I bet.

  3. I'm afraid to make this.....I might eat the whole thing.

    Chester, NY

  4. This looks amazing--bring on those antioxidants!

  5. oh so sinful, these look wonderful!

  6. now you are talking.. bring it on... :)

  7. Oh my-- this looks so goodbut I can't eat it till after the wedding..lol!


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