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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
Ganache:
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.
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