Ingredients for Chocolate Pecan Tart
- Flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar (for praline)
- Butter, for greasing pan
- 2 large egg yolks
- ¼ cup water (for praline)
- Semisweet Chocolate
- 1 cup heavy whipping cream
- Pecan Halves
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How to Make Chocolate Pecan Tart
- Preheat oven to 350°F (175°C).
- Prepare the chocolate tart pastry (see recipe below).
- Grease a 9-inch fluted tart pan with removable bottom.
- Press the tart pastry dough evenly into the bottom and up the sides of the prepared tart pan.
- Bake for 18-20 minutes, or until the pastry is set. Let cool completely on a wire rack.
- Finely chop 6 ounces of bittersweet chocolate.
- Transfer the chopped chocolate to a medium bowl.
- In a small saucepan, bring 1 cup of heavy whipping cream to a boil.
- Pour the hot cream over the chocolate.
- Let stand for 5 minutes.
- Stir until the chocolate is completely melted and smooth.
- Pour the chocolate ganache filling into the cooled tart crust.
- Chill the tart in the refrigerator for at least 2 hours, or until the filling is firm.
- Meanwhile, prepare the praline topping:
- Butter a shallow baking pan (approximately 8x8 inches).
- In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Increase heat to medium-high and continue to cook, without stirring, for 8-10 minutes, or until the syrup turns a deep amber color.
- Remove from heat. Carefully stir in 1 cup pecan halves.
- Immediately pour the praline mixture into the prepared baking pan.
- Spread the mixture into a thin, even layer.
- Let stand for about 45 minutes, or until completely cool and hardened.
- Break the praline into pieces.
- Just before serving, sprinkle the praline topping over the chilled chocolate tart.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
86g
Fat
83g
Carbs
12g
