Rustic Chocolate Pecan Tart Recipes

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
• In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
• Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Steps:

• To make the crust:
• Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
• Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
• On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
• Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
• Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
• Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
• To make the filling:
• In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
• Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
• Place the tart shell on a baking sheet.
• In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
• Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
• Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
• Let cool completely before removing the tart ring.
• Serve each wedge of tart with a dollop of the cocoa whipped cream.
• Cocoa Whipped Cream:
• Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
• Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

Steps:

• Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
• Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.