| 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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