Decadent Chocolate Pecan Tart

Ingredients

• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (30g) cocoa powder 1/4 cup (30g) cocoa powder
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg yolk 1 large egg yolk
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) semisweet chocolate, finely chopped 8 ounces (225g) semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (180g) pecan halves, toasted 1 1/2 cups (180g) pecan halves, toasted

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 12g)
• Carbohydrates: 35g (Sugar: 12g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse a few times to mix.
2. 2.
   Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.
3. 3.
   In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the food processor while pulsing, until the dough comes together.
4. 4.
   Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5. 5.
   Preheat the oven to 350°F (175°C).
6. 6.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
7. 7.
   Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes.
8. 8.
   Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is set. Let it cool completely.
9. 9.
   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth and shiny. Stir in the vanilla extract.
10. 10.
    Pour the chocolate ganache into the cooled tart shell and spread it evenly.
11. 11.
    Arrange the toasted pecan halves on top of the ganache, pressing them gently into the chocolate.
12. 12.
    Refrigerate the tart for at least 2 hours, or until the ganache is set.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Pecans — Toast the pecan halves in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until fragrant and lightly browned. Be careful not to burn them.

Tips & Tricks

• For a deeper chocolate flavor, use dark chocolate instead of semisweet.
• If you prefer a sweeter tart, you can add 2 tablespoons of powdered sugar to the chocolate ganache.
• Serve the tart with a dusting of cocoa powder or a drizzle of chocolate sauce for an extra touch of elegance.
• If you don't have a tart pan, you can use a pie dish instead, adjusting the baking time if needed.
• To easily remove the tart from the pan, place it on top of a can or a glass and gently push the sides down.

Serving advice

Serve each slice of the Decadent Chocolate Pecan Tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To enhance the presentation, dust the top of the tart with a sprinkle of cocoa powder or powdered sugar. Garnish with a few extra toasted pecan halves for an elegant touch.