You’ve probably had the same pecan pie every Thanksgiving, so this year spice things up, literally. Fany Gerson of Dough bakery and La Newyorkina in NYC shares her recipe for a Mexican chocolate-pecan tart perfect for the holidays. Toasted pecans are folded into a rich chocolate ganache laced with chunks of Mexican chocolate and peppered with cayenne.
Like with any ganache, the cream-and-chocolate mixture cools into a firm fudge filling once chilled. Make sure you let the tart chill completely to set, then temper at room temperature for a softer texture when serving.
To learn more, read "Chef’s Table."
Mexican Chocolate-Pecan TartRecipe adapted from Fany Gerson, Dough, New York, NY
Yield: One 9-inch tart
Prep Time: 20 minutes, plus chilling and cooling time
Cook Time: 35 minutes
Total Time: 55 minutes, plus chilling and cooling time
For the Tart Shell:
1⅓ cups all-purpose flour, plus more for dusting
¼ cup Dutch-processed cocoa powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 stick unsalted butter, softened
⅔ cup confectioners’ sugar
1 egg yolk
¾ teaspoon vanilla extract
For the Filling:
1½ cups pecan halves
4 ounces bittersweet chocolate, finely chopped
Two 3.1-ounce discs Mexican chocolate, such as Ibarra, finely chopped and divided
1 tablespoon unsalted butter
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 cup heavy cream
1. Make the tart shell: In a medium bowl, whisk together the flour, cocoa powder, cinnamon and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and confectioners’ sugar until light and fluffy. Add the egg yolk and vanilla and mix until incorporated. Add the flour mixture and mix slowly until a crumbly dough forms. Transfer to a clean work surface and knead the dough until smooth. Wrap in plastic and refrigerate for 1 hour.
3. Meanwhile, prepare your filling: Preheat the oven to 350º. Spread the pecans onto a baking sheet and toast until fragrant, 6 to 8 minutes. Let cool completely, then roughly chop.
4. On a lightly floured surface, roll out the dough into a 12-inch circle, about ¼-inch thick. Transfer to a 9-inch tart pan and press into the pan, using any excess dough to patch holes. Chill the shell for 30 minutes, then line the shell with parchment and pie weights and place in the oven.
5. Bake the shell, rotating halfway through, for 20 minutes, then remove the weights and parchment and continue to bake until the shell is set, 5 to 10 minutes more. Let cool completely.
6. In a medium bowl, combine the bittersweet chocolate with half of the Mexican chocolate, the butter, vanilla, salt and cayenne. In a small saucepan, bring the cream to a simmer over medium-high heat. Pour over the chocolate mixture and let sit for 2 minutes, then whisk until smooth.
7. Fold in the remaining Mexican chocolate and ⅔ of the pecans and pour into the cooled tart shell. Scatter the remaining pecans on top of the tart and refrigerate until set, 1 hour. Slice and serve at room temperature.
Roasted Sunchokes with Brussels Sprout Leaves →
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