chocolate pecan bourbon tart
I love putting a twist on a classic dish, especially classic comfort food. In the South, pecan pie is everywhere at the holidays. It's sweet and nutty and delicious. A good crust is a bonus. But how to make it better? Chocolate and bourbon in a shortbread crust.
This version of pecan pie is prepared in a tart pan. The crust is almost cookie-like, but it doesn't compete with the gooey filling. And the presentation is gorgeous. I promise it's an update on the classic that everyone will love.
Chocolate Pecan Bourbon Tart
Adapted from Bon Appetit magazine
1/2 recipe shortbread crust (see below)
3 cups pecan halves
1/2 cup (1/2 stick) unsalted butter
1 teaspoon vanilla
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon kosher salt
3 eggs
4 ounces chopped semisweet or bittersweet chocolate (or semi-sweet chocolate chips)
2 tablespoons bourbon
Shortbread Crust
3 egg yolks
1/4 cup heavy cream
2 3/4 cups all purpose flour
1 cup (2 stick) chilled unsalted butter, cut into cubes
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
(Recipe makes enough for two crusts.)
Whisk egg yolks and cream together in a small bowl. In the bowl of a food processor, quickly pulse together flour, sugar, and salt. Add butter cubes and pulse until the mixture forms coarse crumbs. With the machine running, slowly pour in the egg and cream mixture and process just until it starts to come together into a dough ball. Do not overwork. Remove the dough and pack together quickly into a ball, then divide into two disks. Wrap in saran wrap and chill until ready to use, at least one hour. (The dough disks freeze well if you want to make in advance, then let thaw overnight in the fridge before you are ready to use. Let the disk sit out at room temperature for about 15 minutes or until it is workable to roll out.)
Roll out one disk of crust until about 1/8" thick. Transfer to the tart pan, using your fingers to press the dough up the sides of the pan. Trim the crust so it is even with the edge of the tart pan. Chill for 30 minutes to an hour before continuing.
Tart Filling
First, toast the pecans. Preheat oven to 350 degrees. Spread pecan halves on a rimmed baking sheet and toast in the oven, stirring once or twice, until lightly browned and aromatic, about 8-10 minutes. Let cool and roughly chop about half the pecans, reserving the rest for decorating the top of the tart.
Next, brown the butter. Melt butter in a small skillet over medium heat. Cook, swirling the pan a few times, until butter turns golden and foam subsides, about 5 minutes. It's ok to set aside for a few minutes to cool, but don't wait too long before proceeding to the next step.
In a large bowl, whisk together sugar, corn syrups, and salt. Whisk in the brown butter, then the eggs. Stir in vanilla and bourbon. Blend together well.
Spread the chopped pecans in an even layer in the prepared tart shell. Scatter the chocolate over. Place pecan halves in concentric circles over the chopped pecans and chocolate. Pour the sugar mixture slowly and evenly over the nuts. (Note: If you use a 9" tart pan, which is what I have, you will have a little every filling. Better to leave some unused that overflow the tart. If you have an 11" tart pan, it should just come to the top.)
Bake the tart until just set and center is a little wobbly, about 45 minutes.
Let cool for at least 30 minutes before serving.
Adapted from Bon Appetit magazine
1/2 recipe shortbread crust (see below)
3 cups pecan halves
1/2 cup (1/2 stick) unsalted butter
1 teaspoon vanilla
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon kosher salt
3 eggs
4 ounces chopped semisweet or bittersweet chocolate (or semi-sweet chocolate chips)
2 tablespoons bourbon
Shortbread Crust
3 egg yolks
1/4 cup heavy cream
2 3/4 cups all purpose flour
1 cup (2 stick) chilled unsalted butter, cut into cubes
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
(Recipe makes enough for two crusts.)
Whisk egg yolks and cream together in a small bowl. In the bowl of a food processor, quickly pulse together flour, sugar, and salt. Add butter cubes and pulse until the mixture forms coarse crumbs. With the machine running, slowly pour in the egg and cream mixture and process just until it starts to come together into a dough ball. Do not overwork. Remove the dough and pack together quickly into a ball, then divide into two disks. Wrap in saran wrap and chill until ready to use, at least one hour. (The dough disks freeze well if you want to make in advance, then let thaw overnight in the fridge before you are ready to use. Let the disk sit out at room temperature for about 15 minutes or until it is workable to roll out.)
Roll out one disk of crust until about 1/8" thick. Transfer to the tart pan, using your fingers to press the dough up the sides of the pan. Trim the crust so it is even with the edge of the tart pan. Chill for 30 minutes to an hour before continuing.
Tart Filling
First, toast the pecans. Preheat oven to 350 degrees. Spread pecan halves on a rimmed baking sheet and toast in the oven, stirring once or twice, until lightly browned and aromatic, about 8-10 minutes. Let cool and roughly chop about half the pecans, reserving the rest for decorating the top of the tart.
Next, brown the butter. Melt butter in a small skillet over medium heat. Cook, swirling the pan a few times, until butter turns golden and foam subsides, about 5 minutes. It's ok to set aside for a few minutes to cool, but don't wait too long before proceeding to the next step.
In a large bowl, whisk together sugar, corn syrups, and salt. Whisk in the brown butter, then the eggs. Stir in vanilla and bourbon. Blend together well.
Spread the chopped pecans in an even layer in the prepared tart shell. Scatter the chocolate over. Place pecan halves in concentric circles over the chopped pecans and chocolate. Pour the sugar mixture slowly and evenly over the nuts. (Note: If you use a 9" tart pan, which is what I have, you will have a little every filling. Better to leave some unused that overflow the tart. If you have an 11" tart pan, it should just come to the top.)
Bake the tart until just set and center is a little wobbly, about 45 minutes.
Let cool for at least 30 minutes before serving.
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