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1999 All Rights Reserved by Norman Van Aken

 

Wine suggestion
A rich, nutty Tawny Port: Taylor Fladgate Tawny 10 Year Old

Yield: Two 10-inch tarts

Filling

  • 2 cups butter
  • 2 cups firmly packed brown sugar
  • 6 Tablespoons granulated sugar
  • 1 cup honey
  • 1/2 cup molasses
  • 2 pounds pecan halves, toasted
  • 1/2 cup heavy cream

Prepare two 10-inch tart pans with pâte sucrée. Line the crusts with parchment paper and place beans or weights on top of the paper. Bake the crusts at 470°F for about 10 minutes, until just half-baked. Turn down the oven to 350°F.

For the filling, melt together the butter, brown sugar, granulated sugar, honey and molasses in a saucepan over medium-high heat. While stirring constantly, bring to a full rolling boil. Keep boiling for 4 minutes. Remove from the heat and stir in the pecans and heavy cream. Pour into the half-baked tart crusts and bake in the oven for 20 to 25 minutes. Place a cookie sheet or foil under the tarts to catch and drippings. The tarts will bubble up through the middle while baking. Remove the tarts from the oven and let cool completely.

Prepare the Chocolate Ganache, (recipe below) and while it is still just warm spread over the tarts.

Chocolate Ganache

  • 1 1/2 pounds bitter sweet chocolate, broken into small pieces
  • 1 cup heavy cream
  • 1 Tablespoon butter, room temperature

Bring the cream to a boil. Take the pan off the heat. Whisk in the chocolate a little at a time until it is all incorporated and smooth. Whisk in the butter. Reserve until ready to serve.

 


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