Chocolate, Chocolate, Expresso Pecan Tart
By
Andy Anderson !
@ThePretentiousChef
1
It’s a three-stage process, but the crust, and pecans can be made two to three days before and kept refrigerated. The final assembly can be accomplished twenty-four hours ahead of time, and then served the big day.
Oh, and since this is such a rich cake, cut the slices small. You can probably get 12 slices out of one tart.
So, let’s get cooking…
Ingredients
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THE PECANS
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1 mediumegg, white
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1/2 Tbspsugar, granulated variety
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1 Tbspdark brown sugar
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1 tspground cinnamon, i like saigon cinnamon
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1/4 tspsalt, table variety
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1 1/2 cpecan halves
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THE CRUST
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1 cchocolate wafer cookie crumbs (see my recipe on making this from scratch: Ground Chocolate Cookie Wafer Base )
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1/4 csugar, granulated variety
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1 tspground cinnamon, i like saigon cinnamon
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1/8 tspsalt, table variety
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5 Tbspsweet butter, unsalted, melted
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THE FILLING
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1 cheavy cream
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4 ozbittersweet chocolate
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3 ozsemisweet chocolate
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1 tspespresso powder
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4 Tbspsweet butter, unsalted, and cut into four pieces
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2 tsppure vanilla extract
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1 tspground cinnamon, i like saigon cinnamon
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1/4 tspsalt, table variety
How to Make Chocolate, Chocolate, Expresso Pecan Tart
- Bake in the preheated oven for 20 to 25 minutes.
- After cooling, separate the pecans, remove any extra or additional coating, and reserve.
- Add the dry ingredients to bowl, and mix with a fork until fully incorporated.
- Add the melted butter, and mix with a fork until all of the crumbs are moistened.
- Place the tart pan in the preheated oven and bake for approximately 20 minutes, or until the crust is set.
- Allow the crust to thoroughly cool on a wire rack.
- At one piece of butter and stir until melted, and then do the same for the other three pieces of butter; one piece at a time.
- Add the vanilla, cinnamon, and salt, and then stir until fully combined.
- Remove from the fridge, and arrange the pecans on top in a nice decorative pattern.
- Return the tart to the refrigerator and allow to completely set for a minimum of four hours. Enjoy…