Tony Claxton's Recipes
Chocolate Praline Pecan Tart		    

Unless you have a super-stick tart pan you won't have to grease it or anything. The crust has plenty of butter in it. I usually bake the tart on a square of foil or a rimmed cookie sheet to catch all the butter that cooks out.

                                   

Ingredients
Chocolate Crust

1 1/2 C - Flour
1/2 C - Cocoa Powder
3/4 C - Powdered Sugar
1 t - Vanilla
1 t - Salt
1 C - Butter (Unsalted) 		   
Filling

1 2/3 C - Butter (Unsalted)
1 1/2 C - Brown Sugar
1/4 C - Granulated Sugar
2/3 C - Honey
3 C - Pecan Halves
1/3 C - Whipping Cream


Instructions
  • Preheat the oven to 350°F
  • Crust:
    • Place flour, cocoa, sugar, vanilla and salt in a food processor
    • Turn machine on and add butter 1 oz at a time
    • Process until the dough forms a ball on top of the blades
    • Press dough into a 12" removable bottom tart pan
    • Prebake the crust for 10 minutes
    • Allow to cool while you make the filling
  • Leave oven on
  • Filling:
    • Boil butter, sugars and honey over medium high heat for 3 minutes
    • Add pecans and cream and bring back to a boil
    • Immediately pour the mixture into the cooled crust
  • Bake for 20 minutes or until the center of the filling is bubbling
  • Allow to cool for at least 2 hours or until room temperature
  • Remove from pan and serve


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