Chocolate Ganache Tart Pecan Crust Recipes

CHOCOLATE GANACHE TART / PECAN CRUST

Steps:

• 1. Preheat oven to 350 degree. Toast pecans on a sheet pan 10 - 12 minutes. ( optional)
• 2. Place the toasted pecans on food processor along with 1/2 cup sugar. Pulse until looks like sand.
• 3. Drizzle 3 tablespoons of butter into the crumbs, pulse until you see it's going to stick together. If you need the 4th tablespoon, go ahead and add it, it won't hurt anything.
• 4. Pat the pecan mixture into a 9 inch tart pan or 9 inch pie plate. Up the sides as well. Place in freezer to chill for 15 minutes.
• 5. After chilling place in preheated oven to 10 - 12 minutes or until starting to color just a bit.
• 6. Cool crust.
• 7. Make Ganache: Place chocolate chips in a medium bowl. In another sauce pan, heat cream until bubbly around the edges of pan. I stick my pinkie into the center to see if hot...but if bubbling around edges, that's a pretty good sign it's hot enough. Pour the cream over the chocolate. Let sit for a few minutes. Then, whisk until all chips are blended and melted into the cream. Will have a beautiful sheen.
• 8. Pour this evenly into the pecan crust. Place in refrigerator and chill for a good 2 hours.
• 9. Remove from refrigerator and remove tart pan. Allow the tart to set at room temperature for 20 minutes before cutting... I serve this decadent dessert with just a dollop of whipped cream...it needs nothing else... Enjoy this creamy, smooth, chocolaty indulgence.

CHOCOLATE-PECAN TART

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.