chocolate armagnac pecan tart
When I first made this tart it was for a dinner party in which two of the guests were from France. They were delighted to see that I used Armagnac.
Blue Ribbon Recipe
What a wonderful dessert! I loved the addition of Armagnac to this tart. It adds wonderful flavor, but not too overpowering. The crust is nice and flaky too. A great dessert for the holiday's or a special evening.
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- PIE CRUST:
- 1 cup unbleached flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 stick butter, cold and cut into small chunks
- 1 tablespoon shortening (this helps keep the crust consistent)
- 2-3 tablespoons iced water
- FILLING:
- 1/4 cup unsalted butter
- 2 ounces bittersweet chocolate, chopped up
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup corn syrup
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons armagnac, or some other brandy
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
How To Make chocolate armagnac pecan tart
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Step 1Crust: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and shortening and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Drizzle on the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Don't overwork the dough! Use your hand to press the whole thing together when done. Wrap the dough fairly tightly in plastic wrap, flatten to a disc, and refrigerate for at least 30 minutes. Cover the disc of dough with flour and roll out on a piece of waxed paper into a circle. It will be a little bigger than the waxed paper. Using the waxed paper, flip the dough over and into a 9-inch tart dish, or pie plate. Carefully press the dough into the plate so it fits tightly and tuck under the excess dough and crimp the edges.
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Step 2Preheat the oven to 350 degrees F. Filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the corn syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended. Arrange the pecans on the crust and carefully pour the egg mixture over them. Bake for about 45 minutes, until the filling is set and rather puffy. Cool the tart completely. Serve with whipped cream: 1/2 pint heavy whipping cream 2 tablespoons sugar a splash of vanilla Combine and whip with an electric mixer until firm, but not butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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