Brown sugar. Dark chocolate. Candied pecans. Want a tart?
Dark Chocolate Tart with Brown Sugar Crust and Candied Pecans
1 ¼ sticks butter, at room temperature
¾ cups powdered sugar, sifted
¼ cup chopped candied pecans
1/2 teaspoon salt
1/4 teaspoon pure vanilla extract
1 large eggs
1 3/4 cups all-purpose flour
12 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup brown sugar
2 tablespoons all purpose flour
scant teaspoon vanilla extract
About ½ cup coarsely chopped candied pecans
In the bowl of a stand mixer, beat butter until creamy. Add powdered sugar, then pecans, salt, and vanilla, and beat well. Add egg; combine thoroughly. Mix in flour until just barely combined. Wrap dough in plastic wrap; chill 30 minutes.
Preheat oven to 350˚F. Press dough evenly onto the bottom and about 1 inch up the sides of a 10” springform pan. Line crust with aluminum foil or parchment; fill with uncooked beans or rice to weight it. Bake 20 to 25 minutes; cool completely.
Melt chocolate and heavy whipping cream in heavy medium saucepan, whisking over low heat until mixture is smooth and combined. Remove from heat. Whisk egg yolks, egg, sugar, and flour in together until combined. Slowly whisk chocolate mixture into egg mixture until smooth. Pour filling into crust.
Sprinkle coarsely chopped candied pecans around edges of tart.
Bake about 30 minutes, until filling is set and puffy around edges and jiggles only slightly in center. Transfer to rack. Cool in pan 20 minutes. Gently remove sides of springform; chill.