Mocha Pecan Tart

with Orange Zest Crust

Mocha Pecan Tart

Tart

Ingredients:

2 cups all-purpose flour
½ cup sugar
pinch of salt
8 oz unsalted butter
2 tsp orange zest, finely grated
1 egg
Pecan filling, recipe follows

Instructions:

Combine flour, sugar, salt, butter, and zest in the bowl of food processor. Pulse until the mixture resembles coarse cornmeal. Add the egg and process until the mixture begins to form a ball. Remove from the bowl and knead lightly then form a disk with the dough. Wrap in plastic and chill for about 1 hour.

Preheat oven to 350 degrees.

Roll out the dough on a lightly floured surface to fit a 10-inch removable bottom tart pan. Place the dough in the pan and trim the edges to fit. Refrigerate for about 30 minutes.

Line the crust with foil and baking beans or pie weights, bake for 10 minutes, and then remove the foil and beans. Bake for another 2-3 minutes. Cool slightly and then add the filling.

Bake until puffed and set, about 45 minutes. Transfer to a cooling rack and leave to cool completely before serving.

Filling

Ingredients:

3 Tbsp unsalted butter
3 Tbsp unsweetened cocoa powder
1 Tbsp heavy cream
2 tsp instant espresso
1 cup light corn syrup
1 cup sugar
3 large eggs
2 tsp vanilla
¼ tsp salt
1 ½ cups pecans, coarsely chopped

Instructions:

Melt the butter in a heavy saucepan over medium heat. Stir in the cocoa, cream, and espresso powder. Pour into a large bowl and add the corn syrup, sugar, eggs, vanilla, and salt. Whisk until well blended. Stir in the pecans.

Wine Pairings