Warm Chocolate, Cinnamon, Coffee and Pecan Tart
Makes 1 tart, 9-inch diameter and serves 8 to 10
Preheat an oven to 375°F. Place pecans on a baking sheet and toast until light golden and hot to the touch, 5 to 7 minutes. Set aside to cool.
Reduce oven temperature to 350°. Make the dough in a 9-inch tart pan and pre-bake.
Over medium high heat, in a double boiler, melt the butter and chocolate, stirring until smooth. In another saucepan over medium high heat, stir together the corn syrup and sugar until boiling and add to the melted chocolate. In a small bowl, whisk together the Kahlua, espresso powder and cinnamon. Whisk the Kahlua mixture into the eggs and whisk until foamy. Add the chocolate and whisk until well mixed. Stir in the pecans. Pour into the pre-baked tart shell and bake until a skewer comes out of the center clean, 35 to 40 minutes.
Remove the tart from the oven and let cool 15 to 20 minutes. In the meantime, whip the cream to soft peaks. Add 1 tablespoon of the confectioner's sugar and vanilla and stir together.
Cut the tart into wedges, dust the top with the remaining 1 tablespoon confectioner's sugar and serve with the soft cream.
Prebaked Short Crust Tart Shell
1 1/4 cups all-purpose flour
1 tablespoon sugar
Pinch of salt
10 tablespoons (5 ounces) unsalted butter, out of the refrigerator 15 minutes, cut into 12 pieces
1 tablespoon cold water, or more if needed
In the food processor fit with a metal blade, mix the flour, sugar and salt with a few pulses. Add the butter and pulse until the mixture resembles cornmeal. Add the water, or more as needed, until the pastry is blended and will hold together if you press it. Gather it into a ball, flatten into a 6-inch circle and wrap it in plastic. Refrigerate for at least 30 minutes or overnight.
Preheat an oven to 400o F. Press the pastry evenly into the bottom and 1-inch up the sides of a 9-inch round tart pan. Set the pastry-lined pan in the freezer for 30 minutes.
Line the pastry with parchment paper and scatter 1 cup of dry beans or pie weights into the parchment. Bake the tart shell until the top edges are light golden, 10 to 15 minutes. Remove the parchment and weights, reduce the oven temperature to 375°F and continue to bake until the shell is light golden, 15 to 20 minutes.
1 short crust tart shell, pre-baked (see below)
3/4 cup pecans, toasted
3 tablespoons unsalted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped
2/3 cup dark corn syrup
2 tablespoons sugar
2 1/2 teaspoons instant espresso powder
2 tablespoons Kahlua or brandy
3/4 teaspoon ground cinnamon
1 cup heavy cream
2 tablespoons confectioner's sugar
1/4 teaspoon vanilla extract