So this wasn’t on the list of items to vote for this week, but I really wanted to make it. It’s similar to the maple pecan tart I made last week. Super sweet but really good. I hope you like it. It’s another one from The Golden Book of Desserts.
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
3 1/2 ounces cold, unsalted butter
1 large egg yolk
2-3 teaspoons iced water
Put the flour, sugar, and butter in a food processor. Pulse them until they resemble bread crumbs. Then add the egg yolk and the iced water, until the dough comes together.
Knead the dough and put in the fridge for 30 minutes.
Grease a spring-form tart pan and roll the dough to a thickness of 1/4 inch. Then place in the fridge for 30 minutes.
Cover the tart crust with a piece of parchment paper and put rice on it to make sure that the dough doesn’t rise. Bake for 15 minutes in a 350F oven.
4 ounces dark chocolate
1/4 cup butter
2/3 cup brown sugar
2/3 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
2 cups chopped pecans
Melt the chocolate in a double boiler.
Mix the butter, brown sugar, and corn syrup until smooth.
Add the egg, vanilla, and chocolate until incorporated.
Stir in the pecans.
Pour the filling into the crust. Bake in a 350F oven for 30-35 minutes.