Chocolate Pecan Tarts

– recipe courtesy of Chef Miriam Taylor, Sweetsmoke, Oakville

Chocolate Pecan Tarts

Chocolate Shortdough
1⁄2 cup (125 mL) butter
1 cup (250 mL) flour
1⁄2 cup (125 mL) cocoa powder
1⁄2 cup (125 mL) sugar
salt, dash
1 egg
1 egg yolk

Soften butter and put in mixer equipped with a paddle. Add sugar and cream and mix lightly. Add egg and egg yolk and mix until combined. Sift dry ingredients and add to the butter mixture. Mix until dough holds together and the ingredients are thoroughly combined. Wrap the dough in plastic wrap and chill, allowing it to rest at least an hour before use. Makes 1 pound. Roll to fit your pastry tins. Bake in a preheated 325°F oven for about ten minutes. Cool and fill as desired.

Chocolate Pecan Filling
2 oz quality dark chocolate
1⁄4 cup (60 mL) light corn syrup
1 tbsp (15 mL) melted butter
1 cup (250 mL) lightly packed brown sugar
1⁄4 tsp (1 mL) salt
1 tbsp (15 mL) dark rum
1 tsp (5 mL) vanilla
3 eggs
pinch salt
2 cups (500 mL) lightly toasted pecans

Combine chocolate, corn syrup, and butter in a double boiler. Meanwhile, whisk together brown sugar, salt, rum, vanilla, salt and eggs. Off heat, add the egg mixture to the chocolate mixture and mix until well combined. Sprinkle toasted pecans into pre-baked chocolate shells and pour over filling. Bake in 350°F oven until filling has set and is slightly puffy.