I have a weakness: chocolate combined with nuts and caramel. So it will come to no surprise that I created this tart, combining a few of my favorite things. For my birthday my husband had baked me a delicious Bakewell tart – a recipe from Gesine Bullock Prado. He had made two tart shells and I kept one in the freezer. Around the same time, I had baked a pecan pie layer cake from Bake from scratch, and I loved the pecan pie filling. So I had been thinking of combining the two and add a layer of dark chocolate ganache to finish it off. The result was truly amazing. I couldn’t stop eating it!
ENJOY!
Gluten-free sweet tart with pecan pie filling and chocolate ganache
Course: RecipesDifficulty: Easy1
hour30
minutes40
minutesIngredients
- For the sweet tart – it makes 2 9″ crusts
380 g 380 Simona’s Flour Mix – 2 1/3 cups and 2 Tablespoons
100 g 100 granulated sugar – 1/2 cup
1 teaspoon 1 salt
285 g 285 unsalted butter, cold – 1 1/4 cups
1 large 1 egg
3 Tablespoons 3 sweetened condensed milk
1 teaspoon 1 vanilla extract
- For the pecan pie filling
170 g 170 chopped pecans – 1 1/2 cup
147 g 147 dark brown sugar – 2/3 cup
226 g 226 light corn syrup or Lyle’s Golden Syrup – 2/3 cup
76 g 76 unsalted butter – 1/3 cup
50 g 50 granulated sugar – 1/4 cup
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 salt
- For the dark chocolate ganache
300 g 300 heavy cream – 1 1/4 cup
225 g 225 bittersweet chocolate – two 4 oz bars
as needed as needed unsweetened cocoa
Directions
- For the sweet tart
- In the bowl of a food processor, pulse together the flour, sugar and the salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal.
- In a small bowl, whisk together the egg, condensed milk and vanilla. While continuing to pulse, slowly add the egg mixture to the food processor. Continue pulsing until the dough just begins to come together.
- Turn the dough out onto a lightly floured work surface. Gently knead it until smooth. Divide the dough in half. Shape into two compact disks. You will use one for this recipe – you can freeze the other, it will keep for up to two months.
- Wrap the dough you will be using in plastic wrap and refrigerate for at least 30 minutes before using.
- For the pecan pie filling
- In a medium saucepan, stir together all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 6 to 8 minutes. Let cool to room temperature before using.
- Preheat the oven to 350°F. Line a 9-inch round tart pan with prepared, chilled sweet tart dough by breaking up the dough into small pieces and using your fingers to press it into an even layer in the bottom and up the sides of the pan. Freeze for 20 minutes.
- Line the dough-lined pan with parchment paper and fill with dried beans or pie weights. Bake for 20minutes. Remove the weights and parchment and bake until the crust becomes golden brown, about 10 to 15 minutes more. Set aside.
- For the dark chocolate ganache
- Heath the heavy cream, either on the stove or in the microwave, until it begins to gently simmer. Add the chocolate and let stand for a couple of minutes before whisking, until smooth. Cover with plastic wrap touching the surface and set aside.
- Assemble the tart
- Un-mold the sweet tart and place it on a serving plate. Fill with the pecan pie filling, using an off set spatula to spread it evenly. Pour the dark chocolate ganache and use a clean spatula to create an even and smooth layer. If you desire, cover the edges of the tart with parchment paper – in which you have cut out a circle the size of its filling, and dust with unsweetened cocoa powder in a fine sieve.
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