Honey Pecan Tart With Chocolate Glaze Recipes

CHOCOLATE TART WITH HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F (180°C).
• In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan*.
• Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250°F (130°C).
• In a medium saucepan, heat chocolate and cream over medium heat, stirring constantly, just until chocolate is melted. Remove from heat.
• In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate mixture, whisking constantly. Whisk in vanilla and salt. Pour filling into prepared crust.
• Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate for at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Cover and refrigerate for up to 3 days.
• Preheat oven to 350°F (180°C).
• On a rimmed baking sheet, stir together pecans, oil, and salt until combined. Bake for 7 minutes.
• In a medium saucepan, bring honey to a boil over medium-high heat. Add pecans, stirring to coat. Cook for 1 minute; remove from heat. Spread pecans in a single layer on parchment paper, and let cool before using.

HONEY-PECAN TART WITH CHOCOLATE GLAZE

Steps:

• Make filling:
• Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth). Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
• Prepare tart shell:
• Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes. Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
• Bake tart:
• Put oven rack in lower third of oven and preheat oven to 425°F.
• If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm. Spread filling in tart shell, smoothing top. Brush overhang of bottom crust with water. Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
• Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
• Make glaze while tart cools:
• Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
• Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side. Let tart stand until glaze is set, at least 30 minutes.
• Garnish tart:
• Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.