Chocolate Toffee Pecan Tart

[migration] empty title 579 Image by: [migration] empty title 579 Author: Canadian Living

The press-in crust and easy filling make this showstopper dessert simple enough for novice bakers.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 1 cup chopped toasted pecans
  • 3/4 cups packed dark brown sugar
  • 1/3 cup sweetened condensed milk
  • 1/4 cup butter
  • 2 tablespoons corn syrup
  • 1/2 teaspoon vanilla
Chocolate Crust:
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 2 tablespoons icing sugar
  • 1/2 cup cold butter cubed
  • 1 egg yolk
  • 1 tablespoon cold water
Ganache Glaze:
  • 5 oz bittersweet chocolate chopped
  • 2/3 cups whipping cream

Method

Turn this dessert into a spectacular display with a chocolate garnish. Watch the Test Kitchen show you how easy they are to make >>

Chocolate Crust: In food processor, pulse together flour, cocoa powder and sugar until combined. Add butter; pulse just until in fine crumbs. Whisk yolk with water; drizzle over flour mixture and pulse just until dough starts to clump together.

Transfer to work surface; press into smooth ball. Press by small handfuls onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Prick bottom all over with fork. Bake on baking sheet in centre of 350 F (180 C) oven until firm, about 20 minutes. Let cool on rack. Spread pecans in tart shell.

In saucepan, stir brown sugar with 1/4 cup (50 mL) water over medium-low heat until most of the sugar crystals are dissolved, about 5 minutes.

Stir in condensed milk, butter and corn syrup. Cook, stirring constantly, just until gently boiling; boil, stirring, for 3 minutes. Remove from heat; stir in vanilla. Let cool for 2 minutes. Pour into prepared crust. Let cool to room temperature, about 1 hour.

Ganache Glaze: Place chocolate in heatproof bowl. In saucepan, heat cream just until boiling; pour over chocolate and whisk until smooth. Let cool for 3 minutes. Spread over filling. Refrigerate until set, about 1 hour. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.) Let stand at room temperature for 15 minutes before serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 144 mg
  • Protein 5 g
  • Calories 429.0
  • Total fat 29 g
  • Cholesterol 73 mg
  • Saturated fat 14 g
  • Total carbohydrate 41 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Chocolate Toffee Pecan Tart

Login