Chocolate Pecan Tart
November 25 2019
I always love the traditions of the various holidays throughout the year, but much to the chagrin of my guy who is a traditionalist through and through, I love to change up those traditions, sometimes a tiny bit and sometimes a lot! Take for instance this pecan pie...first, it's not a pie but a tart, which means the crust is easy-peasy (yayyy). Second, you brown the butter in the filling so that you get that rich, nutty taste. And finally, the addition of chocolate in the crust and in the filling is the best!!
This tart is easy to prepare, can be made ahead (actually it's better made the day ahead!), and you will love the spin on the tradition! For all of us that devoured it, it has become a new favorite for the holidays.
Serve it up with whipping cream and it will be the hit of the celebration!!
Enjoy and Happy Thanksgiving!
Brown Butter Chocolate
(Original recipe by BrownedButterBlondie)
For Chocolate Tart Crust:
16 graham crackers (2 sleeves)
¼ cup unsweetened cocoa powder
3 tbsp granulated sugar
½ tsp salt
8 tbsp unsalted butter, melted
1 egg white
For Pecan Pie Filling:
4 tbsp (1/2 stick) unsalted butter
3 ounces dark chocolate, chopped (I used 70% cacao)
½ cup Light Corn Syrup
¾ cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla bean paste
¼ tsp kosher salt
1½ - 2 cups whole pecans
1 cup whipping cream
1 tsp vanilla
1 tbsp confectioner’s sugar
For Chocolate Crust:
Preheat oven to 350°F. Grease the bottom and sides of a removable 9 inch tart pan with non-stick baking spray. Set aside.
In the bowl of a food processor, pulse together graham crackers, sugar, cocoa powder and salt until you have a finely ground crumb. Add melted butter and combine until mixture is evenly coated. Transfer to a medium bowl and add egg white. Use a fork to disperse the egg white until the crumbs are evenly coated.
Scoop the crust mixture into the prepared tart shell and use your hands or the back of a measuring cup or glass to firmly press the mixture into the bottom and up the sides of the pan. Bake for 8-9 minutes until crust is just set. Remove from the oven to cool slightly.
While the tart crust is baking, brown the butter. In a medium pan, melt butter over medium heat. Once butter has melted completely, continue stirring often and butter will begin to foam and sizzle. Continue stirring until golden brown bits begin to form and fall to the bottom of the pan. This takes about 5 minutes.
Once crackling sound has stopped, there will be a nutty aroma from the butter. At this point, remove the pan from the heat and pour the browned butter into a small bowl to cool slightly.
Meanwhile, melt the chocolate in the microwave, stirring in 30 second increments. Or use a double boiler method to melt the chocolate until smooth. Set aside to cool until ready to use.
Once the tart crust is baked, combine the corn syrup, eggs, brown sugar, vanilla and salt in a large bowl. Whisk together to combine.
Stir together the browned butter and melted chocolate until well combined. Add to the brown sugar and egg mixture and stir to fully combine. Pour the mixture into the tart crust.
Arrange the whole pecans on top of the filling, using any design you like. Or just place the pecans randomly on top. Bake at 350° for 25-30 minutes or until the edges of the filling are set and the center jiggles only slightly. Remove the tart from the oven and cool on a wire rack for one hour.
Place tart on a baking sheet and chill for 2-3 hours or overnight.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream and vanilla on high until loose peaks begin to form, about 5 minutes. Add the powdered sugar and continue to whip until stiff peaks form, another 2 minutes.
Serve the tart with freshly whipped cream.
Store left over tart in tightly covered in the refrigerator.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @francine.coles on Instagram.
I’d love to see your pics!