Chocolate Toffee Pecan Tart

By The Canadian Living Test Kitchen

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Chocolate Toffee Pecan Tart
Photography by Edward Pond

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	429429 cal
pro	5 g5g pro
total fat	29 g29g total fat
sat. fat	14 g14g sat. fat
carb	41 g41g carb
fibre	3 g3g fibre
chol	73 mg73mg chol
sodium	144 mg144mg sodium
% RDI:	-
calcium	66 calcium
iron	1414 iron
vit A	1717 vit A
folate	1010 folate

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

Ingredients

1 cup chopped toasted pecans 1 1cup cupchopped toasted pecans
3/4 cup packed dark brown sugar 3/4 3/4cup cuppacked dark brown sugar
1/3 cup sweetened condensed milk 1/3 1/3cup cupsweetened condensed milk
1/4 cup butter 1/4 1/4cup cupbutter
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
Chocolate Crust:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/4 cup cocoa powder 1/4 1/4cup cupcocoa powder
2 tbsp icing sugar 2 2tbsp tbspicing sugar
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tbsp cold water 1 1tbsp tbspcold water
Ganache Glaze:
5 oz bittersweet chocolate , chopped5 5oz ozbittersweet chocolate, chopped
2/3 cup whipping cream 2/3 2/3cup cupwhipping cream

Preparation

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.

Source : Canadian Living Magazine: February 2006