I love this tart. The pecans on top can also be served with some great cheese on their own.


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Serves 6

Tart:

10 tablespoons butter, soft

1⁄2 cup+2 tablespoons confectioners' sugar

2 egg yolks

11⁄2 cups plain flour

1⁄4 cup cocoa powder





Filling:

3⁄4 cup heavy cream

7 oz dark chocolate, chopped

7 oz light brown sugar





Topping:

4 oz sugar

1 teaspoon Maldon sea salt

4 oz pecans


  1. Preheat oven to 350°F
  2. Beat butter and sugar until creamy.
  3. Add egg yolks and beat well.
  4. Add flour and cocoa and work it well together.
  5. Press into a large tart pan.
  6. Prick the bottom with a fork.
  7. Let sit for 1 hour.
  8. Bake at until golden and crisp, about 12 to 15 minutes.
  9. Cool on a wire rack.
  10. Place cream, chocolate, and sugar in a double boiler and melt together.
  11. Once smooth, remove from heat and pour in the tart.
  12. Place the sugar in a sauce pan and stir until you have golden caramel.
  13. Add salt and pecans.
  14. Pour onto parchment paper and let stiffen.
  15. Break in pieces and place on top of tart.

TIP:

Photography by Linda Pugliese

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