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
MethodTurn 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
- Iron 14.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 17.0