Chocolate Praline Tart

Ingredients

• Chocolate Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup unsalted butter
• Filling:
• 1 2/3 cup unsalted butter
• 1 1/2 cups light or dark brown sugar
• 1/4 cup granulated sugar
• 2/3 cup honey
• 3 cups pecan halves
• 1/3 cup heavy (double) cream

Directions

Preheat oven to 350 degrees.
For the crust, place the flour, cocoa, confectioners' sugar, vanilla and salt in food processor. Turn the machine on and gradually add the butter, 2 tablespoons at a time. Process until the dough forms a ball on top of the blades. Press the dough into the bottom and up sides of a 12-inch tart pan with removable bottom. Prebake for 10 minutes, or until light brown. Set aside to cool.

Leave the oven on while you prepare the filling.
In a large saucepan, bring the butter, brown and granulated sugars, and honey to a boil over medium-high heat. Boil for 3 minutes. Add the pecans and cream and return to a boil. Immediately pour the filling into the cooled crust. Bake for about 20 minutes, or until the center of the mixture is bubbling. Let the tart cool to room temperature, or about 2 hours. Serves 8 - 12.
(I have seen Caprial prepare tarts on her TV shows. For the sides of the crust, she rolls the dough between her fingers into a rope, then presses it onto the sides of the pan. This dessert is wonderful!

Submitted 6/13/05.
Source: Caprial's Cafe
Submitted By: Joy Bowers
ebowers@matnet.com
Chocolate Praline Tart