Chocolate Toffee Pecan Tart
The press-in crust and easy filling make this showstopper dessert simple enough for novice bakers.
Servings: 12
Ingredients:
Photo: Chocolate Toffee Pecan Tart
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 429 |
| pro | 5 g |
| total fat | 29 g |
| sat. fat | 14 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 73 mg |
| sodium | 144 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 14% |
| vit A | 17% |
| folate | 10% |
-
1 cup (250 mL) chopped toasted pecans
3/4 cup (175 mL) packed dark brown sugar
1/3 cup (75 mL) sweetened condensed milk
1/4 cup (50 mL) butter
2 tbsp (25 mL) corn syrup
1/2 tsp (2 mL) vanilla
Chocolate Crust:
1-1/4 cups (300 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
2 tbsp (25 mL) icing sugar
1/2 cup (125 mL) cold butter, cubed
1 egg yolk
1 tbsp (15 mL) cold water
Ganache Glaze:
5 oz (150 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: February 2006
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