Saturday, May 24, 2008

Chocolate Pecan Tart

For anyone who loves dark, bittersweet chocolate, this is the dessert for you. Here I've topped it with pecans, but other options include raspberries, poached pears, or candied orange slices.

1 butter pastry crust
12 ounces dark chocolate
1 cup cream
½ teaspoon vanilla
Pinch of salt
1 teaspoon vegetable oil
2 cups toasted pecans

Roll out pastry crust and place in tart pan. Cover with plastic and chill for 30 minutes. Preheat oven to 375 degrees. Pierce the bottom of the crust with a fork every few inches. Cover with aluminum foil, place pie weights* on top of the foil, and bake for 30 minutes. Remove foil and pie weights and bake until the crust is light golden brown, approximately 5 minutes.

To make the filling, set a bowl over a pot of simmering water. Chop chocolate into pieces and add to the bowl. When the chocolate has melted, whisk in cream. Add vanilla, salt, and oil. Remove from heat and pour chocolate mixture into the piecrust. Add pecans or other topping and allow chocolate filling to set.

If your kitchen is warm you may need to put the tart in the refrigerator to set. Remove it as soon as the filling is solid to avoid condensation from forming on the crust, which will make it soggy.

Serve with fresh whipped cream.

* Dried beans work perfectly as pie weights.

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