Tarts are always available at the bakery. This tart is a chocolate pecan tart that takes about two hours to complete but if you like chocolate and nuts you will love this one. This will make either a 10″ large tart or six 4″ tarts. I made the later because I like making individual desserts. You can also finish them off with whip cream and a little chocolate chard.
Ingredients; ( Sweet tart pastry)
1 1/4 cup all purpose flour
1/2 cup confectioners sugar
3 1/2 ounces of cold unsalted butter (slightly short of one stick)
1 egg yolk
2 – 3 teaspoons water
Filling:
4 ounces of dark chocolate chips
1/4 cup unsalted butter (soften)
2/3 cup of brown sugar
2/3 cup corn syrup
3 large eggs
1 teaspoon vanilla extract
2 cups chopped pecans
Spray your tart tin with vegetable spray and pre-heat your oven to 350 degrees
Tart crust; add the flour, confectioners sugar and butter to a food processor and blend to form a crumb texture. Add in the egg yolk and water and pulse to form the dough. Pull the dough and knead slightly and place into a small bowl, cover and refrigerate for about 30 minutes.
Filling: Microwave the chocolate for about one minute and stir until smooth, set aside. In a medium bowl using a hand mixer add the butter, brown sugar, corn syrup and mix until blended. add in the eggs, vanilla extract and chocolate until smooth. Fold in the pecans, set aside.
Remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/8″ to 1/4″ thick. Cut to the desired size of your pan and press into the sides and bottom. Refrigerate again for about 15 minutes. Dock the dough with a fork and pre-bake in the center rack of your oven for 10 minutes. Remove from the oven and fill each tart shell to the top with the filling. Bake again for 30 minutes until set. Allow to cool 10 minutes then remove the tart tin and place onto a cooling rack.
Enjoy
Chef Brian Klauss
bakekrazy 
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