Chocolate-Toffee Pecan Tart

Name: Chocolate-Toffee Pecan Tart
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps bourbon; 118 milliliters confectioners sugar; 158 milliliters light corn syrup; 59 milliliters packed dark brown sugar; 118 milliliters Dutch-process cocoa powder; 1 large egg, beaten; 3 larges eggs, beaten; 237 milliliters all-purpose flour, plus more for dusting; 6 Tbsps granulated sugar; 0 teaspoons kosher salt; 355 milliliters pecan halves; 0 teaspoons salt; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 10 Tbsps unsalted butter; 1 teaspoon vanilla extract

Chocolate-Toffee Pecan Tart is a vegetarian dessert. One portion of this dish contains approximately 7g of protein, 42g of fat, and a total of 641 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up vanillan extract, dutch-process cocoa powder, pecan halves, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.

Ingredients you will need

Butter

Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Egg

Equipment you will use

Plastic Wrap

Place the dough on a large sheet of lightly floured parchment paper.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Frying Pan

Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake on the middle rack, 20 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until crisp, 7 to 10 minutes.

Equipment you will use

Aluminum Foil

Transfer to a rack to cool completely.

Prepare the filling: Coarsely chop 1 cup pecans.

Ingredients you will need

Pecans

Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes.

Ingredients you will need

Granulated Sugar

Pecan Pieces

Kosher Salt

Vanilla

Butter

Equipment you will use

Sauce Pan

Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)

Ingredients you will need

Brown Sugar