with Orange Zest Crust
Yield: 12" tart, 10-12 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Wine Suggestion: Late Harvest Chenin Blanc
2 cups all-purpose flour
½ cup sugar
pinch of salt
8 oz unsalted butter
2 tsp orange zest, finely grated
Pecan filling, recipe follows
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.
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
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.