Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
Chocolate pear and pecan pie - recipe
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This chocolate pear and pecan pie is an amazing dessert: the caramelized pears and the nuts pair beautifully with the shortcrust pastry and the chocolate filling! Find this and many more recipes with pictures on the English version of the Giallozafferano App
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Prepare the sweet shortcrust pastry: add the diced butter, cold from the fridge, to the bowl of a stand mixer with the paddle attachment, along with the powdered sugar. Start the mixer and beat until creamy. Separate the egg white from the yolk and add the latter to the mixing bowl, along with a pinch of salt, the almond meal and the cake flour. Transfer to a work surface and knead into a smooth dough. Form into a flattened ball and wrap in cling film; place in the fridge to rest for at least half an hour.
Move on to the filling, peel and core 2 pears; cut each pear into quarters to make 8 wedges. Now halve the pear, remove the stem and cut each half in half again lengthwise; remove the seeds and core. Do the same with the other pear, of course. The pears are ready, so pour the water into a pan and add the brown sugar. Let the sugar melt in the water, then add the butter; once melted, add the pears. Cook until caramelized, being careful not to break them.
Roll out the dough into a circle and line a buttered tart pan, about 10 inches (25 cm) in diameter. Lift the dough and press into the pan, trim the excess dough by running a knife around the edge of the pan and use the extra to patch any holes. Pierce the bottom with a fork and bake the pastry case in a preheated static oven at 375°F (190°C) for 20 minutes; once baked, we’ll add the rest of the ingredients and return to the oven.
Now prepare the creamy chocolate pudding: heat the milk and the heavy cream in a saucepan, add the seeds from a vanilla pod, as well as the pod, and let it absorb the flavour. In a bowl, combine the egg and the sugar, mix and add to the milk and cream mixture. Remove the vanilla pod and add the chopped dark chocolate. The chocolate filling is ready!
Here’s the cooled pastry case, arrange the caramelized pears, with the pointed ends towards the centre. Add the caramel and lastly the creamy chocolate pudding. Now bake the pie in a preheated static oven at 300°F (150°C) for 40 minutes. Add the pecan nuts 5 minutes before the end of the baking time: arrange them on top of the chocolate filling, which should have set by now, with the rounded side up. While the pie is baking, let’s see together the ingredients needed for this recipe.
Ingredients
For a 10-inch (25 cm) tart pan
For the almond shortcrust pastry
- 2 ¼ cups (260 g) of cake flour
- ⅓ cup (40 g) of almond meal
- 1 ½ sticks (160 g) of cold butter + 1 knob for greasing
- 1 cup (120 g) of powdered sugar
- 1 egg
- ¼ tbsp (4 g) of salt
For the chocolate pudding
- 6 tbsp (90 g) of fresh milk
- ¾ cup (180 g) of heavy cream
- 1 whole egg + 1 yolk
- 2 ¾ tbsp (35 g) of sugar
- 2 oz (60 g) of dark chocolate
- 1 vanilla pod
For caramelizing
- ½ cup (75 g) of dark brown sugar
- 1 ⅓ tbsp (20 g) of water
- 2 tsp (10 g) of butter
- 2 pears
For garnishing
- ¾ cups (70 g) of pecan nuts
Chocolate Pecan Pie
This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season. Flaky buttery pie crust filled with crunchy pecans and chocolate filling... by far one of the best combinations ever and a perfect Thanksgiving dessert.
#pecanpie #chocolatepie #pie
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Pastry Dough
1 1/4 cups (160g) all-purpose flour
1 tsp (5g) sugar
1/4 tsp (1g) salt
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
Pecan Filling
2 eggs, room temperature
1 cup (100g) dark brown sugar
1/4 cup (50g) white sugar
1/2 tsp (2g) salt
1/2 cup (113g) unsalted butter, melted
1 tbsp (15ml) milk
1 tsp (5g) vanilla extract
1 tbsp (10g) all-purpose flour
2 cups (200g) pecans, divided
4 oz (120g) semisweet chocolate chips or chunks
1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a disk and refrigerate for at least 1 hour.
3. Slightly grease a 8-9 inch (20-23 cm) pie pan.
4. On a lightly floured surface roll the dough until it's about 12 in (30cm) in diameter.
5. Line the pan with the rolled dough and press the edges. Trim the excess dough and refrigerate for 30 minutes.
6. Preheat oven to 350F (180C).
7. Prick the crust with a fork. Line the crust with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
8. Remove the parchment paper and weights and bake for 10 minutes more.
9. Let it cool slightly on a cooling rack.
10. Prepare the filling. In a large bowl, mix eggs with both sugars and salt until smooth and well combined. Add melted butter, milk and vanilla extract. In the end incorporate flour. Fold in 1 cup pecans and chocolate chips.
11. Slowly pour the filling into the prepared crust. Decorate the top with pecan halves.
12. Cover the pan with aluminum foil and bake the pie for 45 minutes. Remove the aluminum foil and continue baking for 10-15 minutes, until the center jiggles slightly.
13. Cool completely before serving. Serve at room temperature with fresh whipped cream or
14. The pie can be stored covered up to 3-5 days on the countertop. Enjoy!
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