Dark Chocolate Tart with Pecan Pie Topping

* Cook’s note: if you are making a pie crust from scratch add a little extra salt to the dough. If you are using store bought, evenly sprinkle two pinches of sea salt on the parchment paper before you lay the dough into the tart pan. The extra salt adds another layer of flavor and really brings out the chocolate and pecan flavors.

You will need: a 9 inch tart pan with a removable bottom, parchment paper, foil, and pie weights or dried beans.

1. Preheat the oven to 400° F.

2. Remove the bottom of the tart pan and place it on top of a 12″ long piece of parchment paper. With a pencil, trace around the bottom.

3. Fold the paper in half matching the sides of the tracing together and cut along the pencil outline. Replace the bottom and place the paper in the tart pan.

4. See Cook’s Note above. Evenly lay the pie crust dough into the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides.

5. Prick the dough several times with a fork.

6. Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Palce the tart shell on a baking sheet for easy removal from in and out of the oven. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights.

7. When you remove the pie crust from the oven, lower the oven temperature to 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on the sides of the saucepan.

8. Remove the milk and cream from the heat and add chocolate and espresso. Stir to combine.

9. Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.

10. Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.

11. Pour the chocolate mixture into the tart shell. Leave 1/4 inch space from the top of the shell. You will have a little bit of the chocolate leftover. Place in the oven. Bake for 15 minutes and remove from oven. It might seem a little giggly but don’t worry about it it will set.

12. While the tart is cooking place chopped pecans, corn syrup, remaining 1 egg, brown sugar, butter, vanilla and salt in a bowl. Stir to combine.

13. Once the tart is cooked and has cooled for a couple of minutes, pour the pecan mixture on top of the tart.

14. Using a spatula, spread the pecan mixture evenly on top of the tart. If desired, gently add additional whole pecans or chocolate pieces as a garnish.

15. Increase the oven temperature to 350°F. Place the tart back in the oven and bake for 15 to 20 minutes until the pecan pie topping is golden.

16. Once baked, place the tart on a cooling rack to cool and set for at least 30 minutes. I used a microplaner and grated some additional pecans for garnish – grated chocolate would be nice too, optional.

Can be made a day in advance.