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Pecan Truffle Tart




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~ Unknown

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Pecan Truffle Tart
Bon Appetit April 1988
Recipe by Kate Dowling, Regent Street
Cooking School, Berkeley, CA

Bon Appetit - One Year Subscription 

Nut Pastry:
1 1/4 cups pastry flour
1/2 cup toasted pecans
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 cup (1 stick) well-chilled unsalted
butter, cut into pieces

1 1/2 tablespoons ice water
1/2 teaspoon vanilla extract

4 ounces semisweet chocolate,
finely chopped

2 tablespoons (1/4 stick) unsalted
butter, finely chopped

1/2 cup whipping cream

Pastry Cream:
3 egg yolks
3 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons
all-purpose flour

1 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Caramel Pecan Topping:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons firmly packed
light brown sugar

3 tablespoons granulated sugar
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons lightly toasted
pecans, coarsely chopped

1 egg yolk beaten with 2 tablespoons
whipping cream (glaze)

Chocolate curls
Coarsely chopped pecans

For pastry: Combine flour, pecans, sugar, salt and orange zest in food processor. Cut in butter until mixture resembles coarse meal, using on/off
turns. Combine water and vanilla; add to dry ingredients and process just
until dough begins to gather together. Gather dough into ball; flatten to
disc. Wrap tightly and chill 30 minutes. Roll dough out between sheets
of lightly floured plastic wrap to 12-inch-diameter round. Brush off any
excess flour. Transfer dough to 9-inch tart pan with 1-inch-high remov-
able sides, discarding plastic wrap. Trim and finish edges. Refrigerate at
least 1 hour. (Can be prepared 1 day ahead.)

For ganache
: Combine chocolate and butter in bowl of electric mixer.
Scald cream. Add to chocolate mixture and let stand 5 minutes. Mix
until chocolate melts and mixture is smooth. Pour into shallow pan.
Cool. Cover and refrigerate at least 2 hours. (Ganache can be prepared
1 day ahead.)

For pastry cream
: Whisk yolks and sugar in small bowl until light in
color. Gradually mix in flour. Scald milk in heavy small saucepan. Gra-
dually whisk into yolks. Return to saucepan. Boil 3 minutes, whisking
constantly. Mix in butter and vanilla. Strain into small bowl. Cover and refrigerate until well chilled, at least 2 hours. (Can be prepared one
day ahead.)

For topping
: Melt butter in heavy medium saucepan over medium heat.
Add both sugars and cook 5 minutes, stirring occasionally. Whisk in the
cream and vanilla; mixture will bubble up. Reduce heat to low and cook
5 minutes, stirring occasionally. Remove from heat and add 1 cup plus
2 tablespoons pecans. Cool completely. Let ganache stand at room
temperature 1 hour to soften.
Preheat oven to 350 degrees F. Brush pastry with glaze. Pierce all over
with fork. Bake until golden brown, about 25 minutes. Cool completely.
To assemble
: Spread ganache over bottom of tart shell. Refrigerate 20
minutes to firm. Cover with pastry cream. Refrigerate until set, about
30 minutes. Top with pecan mixture. Arrange chocolate curls in center
of tart. Place pecans around edge. (Can be prepared 8 hours ahead and
refrigerated. Let stand at room temperature 1 hour before serving.)
Serves 10.

Featured archive recipes:
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(for chocolate freaks!)

Chocolate Chunk Pecan Pie
Chocolate Ganache Tartlets with
Sweet Cherries

Chocolate-Ginger Truffle Tart with
Pear-Caramel Sauce (Charlie Trotter)

Southern Pecan Pie
Texas State Pecan Pie


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