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1 2/3 cups all purpose flour
1/4 cup sugar
1/4 cup slivered almonds
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten

2/3 cup sugar
3 tablespoons light corn syrup
1 1/3 cups whipping cream
4 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 cups chopped pecans, lightly toasted

3 ounces 70-90% chocolate, chopped

Blend flour, sugar, and almonds in processor until nuts are finely ground, cut in butter (pulse) until coarse meal forms, add egg and blend until dough forms. Gather dough into ball, flatten into disk, wrap in plastic, and chill 1 hour. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom and trim edges. Refrigerate crust 1 hour. Then bake in a preheated 375F oven crust until golden brown (15-18 minutes). 

Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves, boil without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush (about 4 minutes). Stir in 1 cup whipping cream (expect bubbles) and continue to stir until any caramel bits dissolve. Remove mixture from heat, place bittersweet chocolate and honey in medium bowl and pour caramel over. Whisk until chocolate is melted and mixture is smooth, stir in chopped pecans and transfer filling to crust. Chill until set, about 4 hours. 

Place chocolate in small bowl, bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat and pour over chocolate, stir until melted and smooth. Pour chocolate mixture evenly over tart, refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated.) Cut tart into wedges and serve. Serves 10-12.