As promised, I'm providing the Maple Pecan Chocolate Tart Recipe. This recipe is from Bon Appetit, though they do not have it on their Epicurious website. I found a similar recipe here. I recopied the recipe from a crashed program, and I omitted the eggs. I used 4 last time I made this and all was perfect. Serve with ice cream. The crust is persnickity (very rich, hard to handle). Make sure that you cool it as noted and handle it quickly. It is worth the effort. Enjoy!
Maple Pecan Chocolate Tart
Pecan Pastry
½ cup butter, well chilled, cut in 8 pieces
5 tbs cold water
2 tbs sugar
2 tbs ground pecans
1 egg yolk
½ tsp salt
1 ½ cups unbleached flour
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Filling
3 ounces unsweetened baking chocolate
3 tbs unsalted butter
3 tbs water
1 tsp instant coffee crystals
1 cup light corn syrup (substitution ½ c maple & ½ c light corn syrup)
1 tsp vanilla
4 eggs
½ tsp maple extract (consider omitting and replacing with maple syrup)
pinch of salt
2 cups of pecans, coarsely chopped
2/3 cup sugar
16 large pecans
For Pastry: Coarsely chop butter in processor using on/off turns. Add water, sugar, pecans, yolk and salt and blend using 5-6 on/off turns. Add flour and mix just until dough comes together; do not allow dough to form ball. Gather into ball; flatten into disc. Wrap in plastic and refrigerate at least 2 hours (put in freezer for quicker processing). Can be frozen up to 1 month.
Roll dough out on lightly floured surface into circles 1/8’ thick. Fit into 11” tart pan with removable bottom. Trim edges, leaving 1: overhang. Fold overhang to form double thickness on sides. Press dough into pan, extending crust ¼: above edge. Flue edges. Pierce bottom and sides using fork. Refrigerate 30 minutes. Position rack in center of oven and preheat to 400F. Line shell with foil and pie weights. Bake until shell is set: 12 minutes. Cool crust completely before filling.
For Filling: Melt chocolate and butter with sugar, water and coffee crystals in a double boiler (or microwave). Cool to lukewarm. Preheat oven to 400F. Blend eggs, corn syrup, vanilla, maple extract and salt in large bowl. Stir in chocolate mixture and chopped pecans. Pour into crust. Arrange 10 pecans around edge and other six in middle. Bake until filling is puffy and set: 25 minutes. (Can be prepared 2 days ahead. Place in cool oven and heat 300F 15-20 minutes)
Maple Pecan Chocolate Tart
Pecan Pastry
½ cup butter, well chilled, cut in 8 pieces
5 tbs cold water
2 tbs sugar
2 tbs ground pecans
1 egg yolk
½ tsp salt
1 ½ cups unbleached flour
----------------------------------------
Filling
3 ounces unsweetened baking chocolate
3 tbs unsalted butter
3 tbs water
1 tsp instant coffee crystals
1 cup light corn syrup (substitution ½ c maple & ½ c light corn syrup)
1 tsp vanilla
4 eggs
½ tsp maple extract (consider omitting and replacing with maple syrup)
pinch of salt
2 cups of pecans, coarsely chopped
2/3 cup sugar
16 large pecans
For Pastry: Coarsely chop butter in processor using on/off turns. Add water, sugar, pecans, yolk and salt and blend using 5-6 on/off turns. Add flour and mix just until dough comes together; do not allow dough to form ball. Gather into ball; flatten into disc. Wrap in plastic and refrigerate at least 2 hours (put in freezer for quicker processing). Can be frozen up to 1 month.
Roll dough out on lightly floured surface into circles 1/8’ thick. Fit into 11” tart pan with removable bottom. Trim edges, leaving 1: overhang. Fold overhang to form double thickness on sides. Press dough into pan, extending crust ¼: above edge. Flue edges. Pierce bottom and sides using fork. Refrigerate 30 minutes. Position rack in center of oven and preheat to 400F. Line shell with foil and pie weights. Bake until shell is set: 12 minutes. Cool crust completely before filling.
For Filling: Melt chocolate and butter with sugar, water and coffee crystals in a double boiler (or microwave). Cool to lukewarm. Preheat oven to 400F. Blend eggs, corn syrup, vanilla, maple extract and salt in large bowl. Stir in chocolate mixture and chopped pecans. Pour into crust. Arrange 10 pecans around edge and other six in middle. Bake until filling is puffy and set: 25 minutes. (Can be prepared 2 days ahead. Place in cool oven and heat 300F 15-20 minutes)
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1 comment:
Thank you! Yum! I can feel my fat cells reinflating as I'm reading this! In the midst of all this market meltdown, I hope you have a very happy Thanksgiving. I know you hold the belief that outside of the market, we all have a lot to be thankful for - our families, our friends, our health. In the times ahead, it will be essential to hold onto those thoughts. Thank you for reminding us all of that. :-)
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