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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is an adopted recipe that I have not yet tried. The original chef commented, An elegant dessert that can be made ahead. Serve with a dollop of whipped cream and a sprinkling of chocolate shaving for an added touch. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup powdered sugar |
1/2 cup unsweetened baking cocoa |
1 teaspoon vanilla extract |
1 teaspoon salt |
2 2/3 cups unsalted butter, divided use |
1 1/2 cups brown sugar, firmly packed |
2/3 cup honey |
1/4 cup granulated sugar |
3 cups pecan halves |
1/3 cup whipping cream |
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
3. With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
4. Process until dough forms a ball on top of the blades.
5. Press dough into a 12-inch tart pan with a removable bottom.
6. Bake for 10 minutes or until light brown.
7. Set aside to cool.
8. In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
9. Boil for 3 minutes.
10. Add pecans and cream and return to a boil.
11. Immediately pour into cooled crust.
12. Bake until center is bubbling, about 20 minutes.
13. Let cool to room temperature, about 2 hours.
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