Chocolate Pecan Tart

April 28, 2015 by alex

Chocolate Pecan Tart

This pie is very sweet yet is balanced by the dark chocolate. The crust is very buttery and is very strong. It can actually be removed from the mold. The filling is gooey yet set at the same time. The pecans add a nice texture contrast.

Pate a Foncer:                                Yield: ~ 456 g

250 g pastry flour
5 g salt
25 g granulated sugar
125 g room temperature butter
1 egg
25 g cold water

Directions:

  1. Scale out all ingredients separately.
  2. Place the flour on a table.
  3. Cut the butter into small pieces and coat in the flour.
  4. Push the butter into the flour with the palm of your hand until the butter is nickel sized.
  5. Make a well in the center of the flour mixture.
  6. Combine the egg, sugar, salt, and water in a small bowl and pour a little bit into the center of the well.
  7. Toss the flour mixture into the egg mixture.
  8. Repeat until all of the egg mixture is added.
  9. Push the butter into the flour again if there are any lumps. The dough should come together and make sure that all of the flour is incorporated into the dough.
  10. Cut in half and wrap in plastic wrap.
  11. Chill until ready to use.

 

The Filling:                                                  Yield: filling for one 9 inch pie

6 oz eggs
2 oz melted unsalted butter
0.125 oz vanilla extra
12 oz light corn syrup
3.5 oz granulated sugar
0.125 oz bourbon
5.5 oz chopped pecans (save 2 oz whole)
1 oz chopped dark chocolate

Directions:

  1. Whisk the eggs in a bowl.
  2. Add butter, vanilla, bourbon, corn syrup, and sugar to the mixture.

 

Directions for the Dough and Baking:

  1. Roll out one disk of the dough to be an inch larger than the 6 inch ring mold.
  2. Place the mold on a half sheet tray lined with parchment paper.
  3. Place the dough in the pie tin and cut the excess dough that hangs over the edge your thumb.
  4. Dock the dough with a fork.
  5. Mark the edge of the dough with the back of a paring knife.
  6. Chill in the fridge for 10 minutes.
  7. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
  8. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
  9. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes.
  10. Egg wash the crust and then bake until the bottom of the crust is done. This takes another seven minutes.
  11. Fill the prebaked shell with the chopped chocolate and pecans.
  12. Pour the egg mixture over the pecans.
  13. Top with whole pecans.
  14. Bake for about 30 minutes until the middle has set in a 350F oven.

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