Dark Chocolate Raspberry Tart with Candied Pecans

Dark Chocolate Raspberry Tart with Candied Pecans

Pecans:
1 lb. Pecans
1 Cup White Sugar
1 Egg White
1 t Ground Cinnamon
1 t Salt
1 T Water

Mix sugar, cinnamon, and salt in a bowl. Whisk egg white and water in a separate bowl until frothy. Toss pecans in egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto baking sheet. Bake in the preheated oven, stirring ever 15 minutes, until pecans are evenly browned, 1 hour.

Tart Shell Pastry:

2 T Sugar
¼ t Salt
1 Large Egg
2 Cup All purpose flour,
more for dusting
¾ Cup Unsalted Butter,
cold/cut into small chunks
2 T Ice Water,
more if needed

Combine flour, sugar, and salt in large mixing bowl. Add butter and mix with pastry blender or hands until mixture resembles coarse crumbs. Combine egg yolk with ice water in a small bowl, whisking to blend; pour into the bowl and work in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if crumbly, add more ice water, 1 T at a time. Form dough into disk and wrap in plastic; refrigerate for at least 30 mins.

Roll out pastry on lightly floured surface into 12-inch circle, ¼-inch thick. Roll dough onto pin and lay inside 9″ tart pan with removable bottom. Press dough into pan tightly; press edges into sides of the pan. Shave off excess. Put tart in refrigerator.

Preheat oven to 350F. Place tart pan on cookie sheet. Line tart with aluminum foil, add pie weights or dried beans to keep sides from buckling. Bake 30 mins, then remove foil and weights. Using a pastry brush, lightly coat crust with a beaten egg white and bake for 8 mins until golden in colour. Set aside to cool and lower oven temp to 325F.

Filling:

1 Cup Heavy Cream
½ Cup Raspberry Puree

10 oz. Semisweet Chocolate, chopped
2 T Sugar
2 Large Eggs, room temp.
Raspberries, for serving

Heat heavy cream and raspberry puree in pot over med-low flame, until simmering slightly. Remove from heat; add chopped chocolate and stir until melted and smoothed out. Add sugar and salt and whisk until well incorporated. Beat eggs until blended, add them to chocolate mixture, stir until completely blended. Pour filling into the cooled tart shell and bake at 325F for 15 to 20 mins until filling is set and surface is glossy. If you see bubbles or cracks forming on the surface, take tart out right away – that means it is beginning to be over baked. Cut tart when cool and serve with fresh raspberries and candied pecans.

Wine Pairing:
Vineland Estates Winery
2012 Cabernet Merlot Reserve