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Honey-Pecan Tart with Chocolate Glaze

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Honey-Pecan Tart with Chocolate Glaze

Honey-Pecan Tart with Chocolate Glaze

Honey-Pecan Tart with Chocolate Glaze might be From preparation to the plate, this recipe takes around 4 hours.

Instructions

1
Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth).
Ingredients you will need
PecansPecans
CreamCream
HoneyHoney
SugarSugar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
2
Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
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BowlBowl
1
Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes.
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DoughDough
RollRoll
WrapWrap
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Baking PaperBaking Paper
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
Tart FormTart Form
Frying PanFrying Pan
2
Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
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RollRoll
WrapWrap
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Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
1
Put oven rack in lower third of oven and preheat oven to 425°F.
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OvenOven
2
If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm.
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Sauce PanSauce Pan
3
Spread filling in tart shell, smoothing top.
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SpreadSpread
4
Brush overhang of bottom crust with water.
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CrustCrust
WaterWater
5
Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
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DoughDough
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Rolling PinRolling Pin
6
Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
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Baking SheetBaking Sheet
OvenOven
Frying PanFrying Pan
1
Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
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ChocolateChocolate
CreamCream
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WhiskWhisk
BowlBowl
2
Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side.
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ChocolateChocolate
GlazeGlaze
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Offset SpatulaOffset Spatula
3
Let tart stand until glaze is set, at least 30 minutes.
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GlazeGlaze
1
Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.
Ingredients you will need
PecansPecans
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SieveSieve
1
•Filling can be made 4 days ahead and cooled completely, then chilled, covered.•Tart can be baked (but not glazed) 1 day ahead and cooled to room temperature, uncovered, then kept, wrapped in plastic wrap, at room temperature. Glaze and garnish before serving.
Ingredients you will need
GlazeGlaze
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In4 hrs
Servings16
Health Score4
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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