Chocolate-Bourbon Pecan Tart
Can't decide between a chocolate or pecan pie? Here's a combination that will please both camps.
1 1/4 cups plus 6 tablespoons all-purpose flour, divided
2 teaspoons kosher salt, divided
1 teaspoon sugar
1/2 cup cold butter, cubed
3 to 4 tablespoons whole buttermilk, chilled
1 cup light corn syrup
2/3 cup firmly packed dark brown sugar
4 large eggs
1 tablespoon bourbon
3 cups chopped pecans
1 cup pecan halves
1 tablespoon butter, softened
2 teaspoons flaky sea salt
3 cups semi-sweet chocolate chips
1/2 cup heavy cream
In a medium bowl, stir together 1 1/4 cups flour, 1 teaspoon kosher salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add butter milk. a tablespoon at a time, stirring until a dough forms. Shape dough into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
on a lightly floured surface, roll dough into a 14-inch circle. transfer to a lightly greased 9-inch deep dish tart pan, pressing into bottom and up sides. Trim excess dough. Freeze fo 15 minutes.
Preheat oven to 350℉.
In a large bowl, whisk together corn syrup, brown sugar, eggs, bourbon, remaining 6 tablespoons flour, and remaining 1 teaspoon salt until smooth. Stir in chopped pecans. Pour unto prepared crust; cover lightly with foil.
Bake until set, 40 to 45 minutes. Let cool completely. Leave oven on.
Pn a jelly roll pan, combine pecan halves and softened butter. Bake until toasted, about 10 minutes, stirring occasionally. Remove from oven, and sprinkle with sea salt, tossing to coat. Let stand until cool.
In a small heatproof bowl, place chocolate chips. In a small saucepan, bring cream to a boil over medium heat. Pour hot cream over chocolate. Cover and let stand for 1 minute; stir until smooth. Pour chocolate over cooled tart, smoothing to edges. Let cool until chocolate is set. Top with salted pecans.
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Good Cooking, Good Eating and Good Living!!!