Q1: What is Dutch-process cocoa powder, and do I have to use it for the crust?

Dutch-process cocoa powder has been treated with an alkalizing agent to neutralize its natural acidity. This results in a cocoa powder that is darker in color and has a smoother, mellower, and less bitter chocolate flavor, which is perfect for a rich, dark, and crisp crust like this one. If you can't find it, you can use an equal amount of a standard, natural unsweetened cocoa powder .

Q2: Do I absolutely have to blind-bake the crust first?

Yes, for this style of tart, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked for a second time.

Q3: How do I know when my toffee is the right color?

The key is to use your eyes and your nose! As the butter and sugar cook, the mixture will go from a pale tan to a beautiful, deep amber color , like an old copper penny. It will also become very fragrant and will have a wonderful, nutty aroma. Watch it carefully, as it can go from perfect to burnt in a matter of seconds.

Q4: Can I make this tart a day or two before a holiday party?

Yes, this is a perfect make-ahead dessert! A custard tart's flavor and texture are actually even better on the second day. You can bake the entire tart completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q5: What is a tart pan with a removable bottom?

A tart pan with a removable bottom is a special type of pan that has two pieces: a fluted outer ring and a flat, metal bottom disc. This is the perfect pan for a delicate tart like this one, as it allows you to easily and cleanly release the finished tart by simply pushing up on the bottom, which makes for a beautiful, professional presentation.

The Ultimate Decadent Chocolate-Toffee Pecan Tart

An elegant and decadent recipe for a Chocolate-Toffee Pecan Tart. This from-scratch dessert features a crisp, chocolate shortbread crust that is fully blind-baked. The rich filling has a toffee-like base, created by cooking butter and sugar until dark amber. This is then combined with chopped pecans, corn syrup, brown sugar, eggs, and a splash of bourbon. The tart is baked until the gooey filling is set and is then decorated with pecan halves.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Total Time: 6 hours (includes chilling and cooling time)
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Dough:
1 cup all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
For the Filling:
1 1/2 cups pecan halves
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup light corn syrup
1/4 cup packed dark brown sugar
3 large eggs, beaten
3 tablespoons bourbon

Instructions

Make the Dough: In a food processor, pulse the flour, cocoa, confectioners’ sugar, and salt. Add the cold butter and pulse until pea-sized pieces form. Add the egg and pulse once or twice until the dough begins to come together.
Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
On a floured piece of parchment paper, roll the dough into a 12-inch round. Invert the dough into a 9-inch tart pan with a removable bottom and press it into the bottom and sides. Trim the excess dough. Cover and chill for at least 1 hour.
Blind-Bake the Crust: Preheat the oven to 350°F. Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes.
Remove the foil and weights and continue baking for another 7 to 10 minutes, until the crust is crisp. Let it cool completely on a wire rack.
Make the Filling and Bake: Coarsely chop 1 cup of the pecans. In a saucepan over medium-high heat, combine the butter, granulated sugar, vanilla, and kosher salt. Bring to a boil and cook, stirring, for 6 to 8 minutes, until the mixture turns dark amber.
Stir in the chopped pecans and cook for 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved.
Let the mixture cool until lukewarm, then whisk in the beaten eggs and bourbon until combined.
Increase the oven temperature to 375°F. Place the cooled tart shell on a baking sheet and pour in the filling. Arrange the remaining 1/2 cup of pecan halves on top.
Bake on the lower oven rack for about 40 minutes, until the tart is evenly browned and slightly domed in the center.
Let the tart cool completely on a wire rack before serving to allow the filling to set.

Notes

This pie requires multiple long chilling steps for the dough, which is key to a tender, crisp crust.
The toffee-like filling base is made by caramelizing sugar and butter on the stovetop; be careful as the mixture will be very hot.
The tart can be made up to one day ahead; cover and refrigerate the filling and the cooled crust separately, then assemble and bake.

Find it online: https://cookupjoy.com/chocolate-toffee-pecan-tart/