Ingredients
- 2 1/4 cups all-purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, reduce pieces and slightly softened at 70 degrees
- 1 egg
- Pinch sugar
- 3/4 teaspoon salt
- 1 tablespoon cold whole, 1 % fat, or 1 % fat milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 1/2 cups pecan halves, toasted and cooled
- 6 ounces semi-sweet chocolate, coarsely chopped or semisweet chocolate morsels
Directions
Pate Brisee: Mound the flour on the work surface. Making use of your fingers, create a well within the center. Put the butter, egg, sugar. salt, and milk within the well. Pinch the wet ingredients along with your right hands, then progressively draw the flour in to the well together with your left, mixing it in to the wet ingredients together with your right hands along the way. Knead the dough by pushing it in sections from the work surface, pushing firmly from you and also lower using the heel of the hands. Gather the dough support, form right into a ball, wrap in waxed paper or plastic wrap. and chill a minimum of 2 hrs before using.
Unveil and put in the 10-inch tart pan having a removable bottom. Weigh lower the dough with cake weights and bake inside a preheated 375 degree F oven for 35 to half an hour or until blond. Take away the weights and bake yet another ten to fifteen minutes or until medium brown.
Preheat the oven to 350 levels F.
Inside a bowl, whisk the eggs. Whisk within the sugar, corn syrup. and melted butter. Put the pre-baked crust on the cookie sheet. Sprinkle within the toasted pecans and chocolate pieces. Pour the egg mixture lightly within the pecans and chocolate. Bake for 45 to 50 minutes, before the filling is placed and slightly risen.
Let awesome within the pan to 70 degrees. Take away the sides from the pan. Refrigerate a minimum of 2 hrs, or until prepared to serve, as much as 24 hrs. Slice the cake having a serrated knife because it comes from the refrigerator, but let warm to 70 degrees before serving.
Recipe thanks to Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Ron Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999