chocolate, chocolate, expresso pecan tart

How To Make chocolate, chocolate, expresso pecan tart

• 
  Step 1
  THE PECANS
• 
  Step 2
  Place a rank in the middle position, and preheat oven to 340°F ().
• 
  Step 3
  In a bowl large enough to hold the pecans, combine all of the ingredients, except the pecans, and whisk until fully incorporated.
• 
  Step 4
  Add the pecans and toss until completely coated, and then spread out in a single layer on the parchment lined baking sheet.
• Step 5
  Bake in the preheated oven for 20 to 25 minutes.
• Step 6
  After cooling, separate the pecans, remove any extra or additional coating, and reserve.
• 
  Step 7
  THE CRUST
• Step 8
  Add the dry ingredients to bowl, and mix with a fork until fully incorporated.
• Step 9
  Add the melted butter, and mix with a fork until all of the crumbs are moistened.
• 
  Step 10
  Using a tart pan, approximately 9 inches in diameter, press the crumb-butter mixture evenly into the bottom of the pan.
• 
  Step 11
  Chefs note: the type of pan here is rather important it needs to be a tart pan that has a removable bottom.
• 
  Step 12
  Place a rack in the middle position, and preheat oven to 350°F ().
• Step 13
  Place the tart pan in the preheated oven and bake for approximately 20 minutes, or until the crust is set.
• Step 14
  Allow the crust to thoroughly cool on a wire rack.
• 
  Step 15
  THE FILLING
• 
  Step 16
  Add the cream to a saucepan and warm up to a light simmer.
• 
  Step 17
  Reduce heat to the lowest possible setting, and then add the chocolate and stir until fully melted.
• Step 18
  At one piece of butter and stir until melted, and then do the same for the other three pieces of butter; one piece at a time.
• Step 19
  Add the vanilla, cinnamon, and salt, and then stir until fully combined.
• 
  Step 20
  Add the mixture to the cooled crust, and place in the refrigerator and allow to cool for 30 minutes. This will partially set the filling.
• Step 21
  Remove from the fridge, and arrange the pecans on top in a nice decorative pattern.
• 
  Step 22
  Chefs tip: I added a bit of decoration by using some white chocolate in a pastry bag and doing a squiggly pattern over the top.
• Step 23
  Return the tart to the refrigerator and allow to completely set for a minimum of four hours. Enjoy…
• 
  Step 24
  Keep the faith, and keep cooking.
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