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Name: Chocolate Truffle Tart with Pecan-Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 2/3 c All-purpose flour; 1/3 c Cocoa powder; 1/2 ts Ground cinnamon; 1 c Butter; 1 ts Pure vanilla extract; 1/2 ts Salt

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INGREDIENTS

1 2/3 c All-purpose flour
1/3 c Cocoa powder
1/2 ts Ground cinnamon
1 c Butter
1 ts Pure vanilla extract
1/2 ts Salt

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/2 c Unsalted butter 1 lb Bittersweet chocolate; cut -in pieces 1/2 c Sugar 4 Eggs 1 ts Pure vanilla extract 1 tb Instant espresso ; powder SAUCE 1 c Sugar 1/3 c Water 1 1/2 c Coarsely chopped pecans 1/3 c Light Karo syrup 1/2 c Heavy whipping cream 1/4 c Dark rum 2 tb Unsalted butter 1 c Heavy whipping cream; or 1 -quart vanilla ; ice cream 4 Sprigs mint To prepare the crust, preheat the oven to 350 degrees. Butter a 10-inch flan or tart pan with a removable bottom and set aside. Put the flour, cocoa powder, confectioners sugar, vanilla, cinnamon, and salt in the bowl of a food processor. With the machine running, add the butter about 1 tablespoon at a time through the feeder tube. Process until the dough collects on top of the blade. Remove the dough from the processor bowl and press it into the prepared pan. Bake in the oven for about 10 minutes, or just until the dough is set. Remove from the oven and let cool. Do not turn off the oven. To prepare the filling, put the butter and half of the chocolate pieces in the top of a double boiler over the gently simmering water and melt the chocolate completely. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the remaining chocolate pieces, the vanilla, and the espresso powder and mix well. Pour the filling into the prepared crust and bake in the oven for about 30 minutes, or just until the middle is set. Meanwhile, make the sauce. To prepare the sauce, place the sugar in a large saute pan and gently moisten with the water. Cook over high heat for 5 to 6 minutes. Do not stir. When the caramel starts to turn golden, swirl the pan to even the color of the caramel. Add the pecans and Karo syrup and then add the cream slowly. Cook until the sugar dissolves and the sauce starts to thicken, 3 to 5 minutes. Add the rum and butter and cook until the butter is melted, about 1 minute. Remove the pan from the heat and let the sauce cool for about 15 minutes. (If you make the sauce ahead, rewarm it before serving.) If serving the tart with whipped cream, whip the cream to soft peaks. Slice the tart while it is still warm. Pour some of the hot sauce over each slice, top with a dollop of whipped cream or a scoop of ice cream, garnish with mint, and serve. Per serving: 745 Calories (kcal); 59g Total Fat; (66% calories from fat); 9g Protein; 58g Carbohydrate; 170mg Cholesterol; 294mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chocolate Truffle Tart with Pecan-Caramel Sauce

1 2/3 c All-purpose flour
1/3 c Cocoa powder
1/2 ts Ground cinnamon
1 c Butter
1 ts Pure vanilla extract
1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------    1/2 c  Unsalted butter      1 lb Bittersweet chocolate; cut           -in pieces    1/2 c  Sugar      4    Eggs      1 ts Pure vanilla extract      1 tb Instant espresso           ; powder           SAUCE      1 c  Sugar    1/3 c  Water  1 1/2 c  Coarsely chopped pecans    1/3 c  Light Karo syrup    1/2 c  Heavy whipping cream    1/4 c  Dark rum      2 tb Unsalted butter      1 c  Heavy whipping cream; or 1           -quart vanilla           ; ice cream      4    Sprigs mint   To prepare the crust, preheat the oven to 350 degrees. Butter a  10-inch flan or tart pan with a removable bottom and set aside.    Put the flour, cocoa powder, confectioners sugar, vanilla, cinnamon,  and salt in the bowl of a food processor. With the machine running,  add the butter about 1 tablespoon at a time through the feeder tube.  Process until the dough collects on top of the blade. Remove the  dough from the processor bowl and press it into the prepared pan.  Bake in the oven for about 10 minutes, or just until the dough is  set. Remove from the oven and let cool. Do not turn off the oven.    To prepare the filling, put the butter and half of the chocolate  pieces in the top of a double boiler over the gently simmering water  and melt the chocolate completely. Remove the bowl from the heat and  stir in the sugar and eggs. Mix well. Add the remaining chocolate  pieces, the vanilla, and the espresso powder and mix well. Pour the  filling into the prepared crust and bake in the oven for about 30  minutes, or just until the middle is set. Meanwhile, make the sauce.    To prepare the sauce, place the sugar in a large saute pan and gently  moisten with the water. Cook over high heat for 5 to 6 minutes. Do not  stir. When the caramel starts to turn golden, swirl the pan to even  the color of the caramel. Add the pecans and Karo syrup and then add  the cream slowly. Cook until the sugar dissolves and the sauce starts  to thicken, 3 to 5 minutes. Add the rum and butter and cook until the  butter is melted, about 1 minute. Remove the pan from the heat and  let the sauce cool for about 15 minutes. (If you make the sauce  ahead, rewarm it before serving.)    If serving the tart with whipped cream, whip the cream to soft peaks.  Slice the tart while it is still warm. Pour some of the hot sauce  over each slice, top with a dollop of whipped cream or a scoop of ice  cream, garnish with mint, and serve.        Per serving: 745 Calories (kcal); 59g Total Fat; (66% calories from  fat); 9g Protein; 58g Carbohydrate; 170mg Cholesterol; 294mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0  Fruit;   11 1/2    Fat; 2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 12 servings

Calories: 224
Calories from Fat: 142 (63%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.7g
Cholesterol 40.7mg		13 %
Sodium 361mg		12 %
Potassium 74.5mg		2 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 17.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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